1 glass of glutinous rice or also called sushi rice
2 sheets of nori seaweed
4 tbsp white vinegar
2 tbsp sugar
Extra virgin olive oil
Marinated ginger, optional
Nutritional information per serving
8,80 g - 21,94%
7,53 g - 42,25%
14,36 g - 35,81%
An exotic astringent option with rice and carrots
Soak the rice in plenty of water and wash it well to remove excess starch and to make it slightly hydrated. The water should be changed 3 or 4 times until it is no longer cloudy.
Once the water is clean, it is time to boil the rice. As it is a special sushi rice, it should be cooked with twice as much water as normal rice. Boil it on a very low heat for 15 minutes with the lid on, until the water has evaporated completely. After this time, leave it to stand for a further 5 minutes.
While the rice is resting, prepare a mixture of four tablespoons of white vinegar with two tablespoons of sugar and mix well.
When the rice has finished resting, remove it from the pot and place it in a bowl to cool. Gradually add a dessert spoonful of the vinegar and sugar mixture to the rice, as this will help the grains of rice to stick together. Once completely cool, leave the rice to rest again covered with a cloth.
Grill the two turkey fillets. Cut them into strips.
Boil two carrots without the skin for 10 minutes. Cut them into sticks.
To make the rice rolls, spread a sheet of nori seaweed on a bamboo mat. Cover the seaweed with a thin layer of rice and arrange the turkey and carrot sticks lengthways. Then roll it up with the help of the bamboo mat.
Cut the roll into centimetre-thick pieces. To ensure that the knife slides well and does not stick to the rice, wet the blade with a little lemon juice.
“To prevent the rice from sticking to your hands, a good trick is to wet them lightly with the vinegar dissolved in a little water“