Goat cheese sushi rolls by
Ingredients
Nori sheets
300g sushi rice
30cl water
4 tablespoons rice vinegar
2 tablespoons sugar (or mirin)
1/2 tablespoon salt
Goat cheese
Cucumber
Onion jam, or cranberry jelly, or honey
To serve:
Soy sauce
Wasabi
Pickled ginger
Instructions
Rinse the rice in a sieve, let it drain for 30 minutes.
Put the rice and the 30cl water in a pan with a tight lid. Bring to the boil over a medium heat (never lift the lid). Keep it boiling for 5 minutes.
Turn down the heat to a minimum and cook for 10 more minutes.
Turn off the heat, lift the lid and let the rice stand for 10 minutes.
In a pan, heat up the vinegar, salt and sugar without boiling until the sugar is dissolved.
Gradually pour the vinegar mixture over the cooling rice, mixing gently.
Place cooled rice mixture in a thick layer over the nori sheet.
Place sticks of goat cheese, cucumber and a touch of onion jam in the middle of the rice.
Roll the rolls.
Put the rice and the 30cl water in a pan with a tight lid. Bring to the boil over a medium heat (never lift the lid). Keep it boiling for 5 minutes.
Turn down the heat to a minimum and cook for 10 more minutes.
Turn off the heat, lift the lid and let the rice stand for 10 minutes.
In a pan, heat up the vinegar, salt and sugar without boiling until the sugar is dissolved.
Gradually pour the vinegar mixture over the cooling rice, mixing gently.
Place cooled rice mixture in a thick layer over the nori sheet.
Place sticks of goat cheese, cucumber and a touch of onion jam in the middle of the rice.
Roll the rolls.