Venison Sushi

To make the venison sushi, first heat the oil in a pan and sear the venison whole on all sides. Set aside and allow to cool. Then cut into slices about 1/2 cm thick.

Boil the well rinsed rice with 500 ml of water, when it has absorbed the liquid, add water. Repeat until the rice is cooked but not too soft. In between, keep stirring. Then transfer to a bowl and stir in the sushi vinegar.

In the meantime, cut the seaweed leaves into strips about 1 cm wide.

Form sushi from the lukewarm rice. Depending on the size, place 1 to 2 slices of venison fillet on each sushi. Wrap the seaweed strips around and moisten the ends slightly so they stick together. Serve venison sushi immediately.

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