Herbed sushi with wholemeal bread-bacon topping


  • 2 slices of Mestemacher wholemeal bread
  • 200 grams of rice
  • 40 ml rice vinegar
  • ½ tsp. salt
  • ½ tsp. sugar
  • 1 small butterhead lettuce
  • ½ bunch of parsley
  • ½ bunch of dill
  • ½ bunch of chives
  • 1 cucumber
  • 50 grams of bacon
  • 1 small onion


  1. Put the rice in a sieve and wash until the water is no longer milky. Drain.
  2. Put the rice and 300 ml water into a pot with a lid and bring to the boil. Turn off the heat, stir the rice once and leave it on the hot plate for 20 minutes. Put the cooked rice into a bowl.
  3. Dissolve the salt and sugar in rice vinegar, pour the vinegar over the rice and stir well. Let the rice cool down.
  4. Wrap a sushi mat with cling film. Using wet hands, spread the rice over the mat to form a rectangular surface. Cut the cucumber and lettuce into strips. Spread the cucumber, lettuce and plucked herbs in the centre of the rice.
  5. Form a roll with the help of the mat, set aside to cool.
  6. Finely dice the onion, bacon and wholemeal bread and fry well in a pan.
  7. To serve, cut the sushi into pieces and garnish with wholemeal bread topping.

Photo credits: Susanne Brauer