1 cup of white rice
2 1/2 cup of water
Vegetable variation 1/2 carrot grated (can be changed with radish, cabbage,…)
2 tbsp of sugar
4 tbsp of vinegar
2 nori leaves
1/3 white radish
1/3 raw beetroot
2 tbsp of vinegar
1/2 of cabbage leave
4 drop of Maggi
2 finger size slices of soft feta.
Can be needed: bamboo mat (can be replaced by cling film) and a sharp knife.
Cook the rice the Japanese style: in a large pan poor the water with the rice (if used, add the grated carrot)
and bring to boiling point over medium heat.
Then, lower the heat and cover. Let it cook until all the water is absorbed by the rice.
Cut the heat and set aside still covered.
In the meantime peel and cut finely the carrot, the radish and the beetroot. Prepare the marinade by mixing the
vinegar and the Maggi. Let the cut veggies soak in it.
In a pan, melt the sugar with the 2 tbsp of vinegar stirring continuously
to obtain a thick sauce. Add it to the rice and gently mix to coat all the rice with this mix.
The rice should agglomerate in one ball. Let it cool down for at least ten minutes.
Place the nori leave on a bamboo mat. On half of the leave spread half of the rice.
Beware to leave a 1/2 inch/25 mm border. In the middle of the rice, add some strips of carrot,
beetroot, and radish. Add a strip of cabbage leave and the feta slice. Roll the nori leave,
Seal the nori leave with a wet finger.
Set it in the fridge for ten minutes. The nori leave will absorb the humidity of the rice
and it’ll stretch around it.
With a very knife slice the sushi into bit size maki sushi.
Serve with wasabi (raifort) and soya sauce to dip in.