Herring sushi

Rinse the rice in a sieve. Let the rice stand for 10 minutes in a pan with a thick bottom. Add 150 ml of water and bring to the boil. Cook with the lid on the pan 2 min. On high, 5 min. On medium and 12 min. On low heat. Turn off the heat, remove the lid from the pan, cover the pan with a clean tea towel, put the lid on and let stand for 15 minutes.

Heat the vinegar, sugar and salt in a saucepan and stir until the sugar and salt have dissolved. Allow to cool. Spoon the rice in a low bowl. Sprinkle the dressing over it. Shovel and fan cool with a fan or newspaper.

Cut the tail of the herrings and cut each herring into six broad slices. Stir the horseradish through the mayonnaise and cover one side of the herring slices. Divide the rice into 16 portions and form each portion until oval. Press each slice of rice a slice of herring with the mayonnaise side down. Place the sushi with the herring upwards on a plate. Put a piece of parsley on each sushi.