Sushi with carrot and cucumber filling

Ingredients for 4 servings:

• 500 g rice pudding
• 5 tbsp rice vinegar or spirit vinegar
• 4 carrots
• 1 cucumber(s)
• 8 nori sheets
• some olive oil

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

We thought of the rice pudding version because we couldn’t buy sushi rice one day. We think it tastes delicious too! Put the rice in the rice cooker and wash it thoroughly twice with lukewarm water. Drain the water and smooth the rice slightly. Then spread 2-3 tablespoons of rice vinegar over the rice. Pour in the cooking water until it is 2-3 fingers’ width above the surface of the rice and cook the rice. Once the rice cooker has switched off, cover the sushi rice and let it stand for another 10 minutes. Then turn the rice cooker off completely and let the rice cool. You can also open the lid for this. You can also prepare the rice the night before (if you’re having sushi for lunch). However, don’t open the lid overnight; just turn the cooker off and let the rice cool, otherwise the surface will become very dry and some of the rice will be unusable. For the carrot sushi, wash and peel the carrots and quarter them lengthwise. Fry in a hot pan in plenty of olive oil for about 5 minutes, remove from the pan, and place on a plate. Place the bamboo mat on a smooth surface and place a nori sheet on top. Then, using a spatula, spread rice about 3-5 mm thick over the entire surface of the sheet. Now place 2-3 carrot wedges 2 cm from the edge and form a roll. The filling will need to be measured depending on how thick you want the sushi to be. This requires a bit of feeling! Now cut the sushi roll into approximately 3 cm thick slices and arrange on a platter. Use 4 nori sheets for the carrot sushi, and the other half for the cucumber sushi. Wash the cucumber, peel it (leaving some peel over if necessary), quarter it lengthwise, and remove the seeds. Then cut it crosswise again to match the length of the nori sheet. Simmer the cucumber wedges in a broth made from water and 2 tablespoons of vinegar for about 5 minutes, then remove them and place them on a plate. Continue as for the carrot sushi.