Preparation
-
1Put the real Kölln Kernige in a bowl and mix with 200 ml of water - let it rest. Gently heat the rice vinegar with the sugar and salt until the sugar is dissolved. Stir Mazola® into the rice vinegar mixture, then fold into the seeds and press flat into the baking dish until the entire base is covered.
-
2Preheat oven. Wash the cucumber, remove the seeds and cut into small cubes. Wash the spring onions, remove the roots and cut into thin rings. Cut salmon fillet into bite-sized cubes.
-
3Place mayonnaise and cream cheese in a bowl and mix well. Then carefully fold in the vegetables and salmon.
-
4Distribute 1 tablespoon of furikake seasoning or fish seasoning evenly over the pits in the baking dish. Pour the cream with salmon and vegetables over it and spread it evenly. Spread the remaining spice and sesame over the cream. Bake the casserole and then garnish with the Sriracha sauce.
-
5Meanwhile, cut the nori sheets into 6 x 8 cm pieces and serve with the baked oat sushi. Preparation time: approx. 30 minutes
-
6Top/bottom heat: 160 °C Circulating air: 140°C Baking time: 20-25 minutes
Author: Peter Kölln
Photographer: Studio Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for 4 portions (baking dish 24 x 18 cm):
400 G
Regular Rolled Kölln Oat Flakes
50 ml
rice vinegar
1 TL
Sugar
1 prize
Salt
1 EL
Mazola® sesame oil
1/2
Cucumber
4
Spring onion
400 G
Fresh salmon fillet
200 G
mayonnaise
300 G
Cream cheese (half-fat level)
2 EL
Furikake seasoning or fish seasoning
2 EL
Sesame
at will
Sriracha sauce – chili sauce
1 pack
Nori sheets
