Easy Sushi

Name: Easy Sushi
Ingredients: 150 g sushi rice (Nishiki), thoroughly rinsed; 20-30 ml vinegar for sushi rice; 6 leaves romaine lettuce; 6 stems thyme; 100 g cucumber, cut in half lengthwise, seeded and cut into thin sticks; 50 g goat's cream cheese; 1 None shallot, peeled and finely diced; 2 tbsp balsamic vinegar; 1 tsp honey; 1 tsp mustard; 1 tbsp sunflower oil; 300 g oyster mushrooms

12 ingredients

5 steps

Ingredients

150 g sushi rice (Nishiki), thoroughly rinsed
20-30 ml vinegar for sushi rice
6 leaves romaine lettuce
6 stems thyme
100 g cucumber, cut in half lengthwise, seeded and cut into thin sticks
50 g goat's cream cheese
1 None shallot, peeled and finely diced
2 tbsp balsamic vinegar
1 tsp honey
1 tsp mustard
1 tbsp sunflower oil
300 g oyster mushrooms

Directions

1

Bring 1/2 cup of water to a boil, add the rice and simmer, covered, for about 8 mins. Turn off the heat and leave the rice to swell for 10 mins off the heat. Transfer the rice to a large bowl, stir in the vinegar, cover with a damp towel and leave to cool.
2

Blanch the lettuce leaves for 10 seconds in boiling water. Mix the rice, cheese and most of the thyme leaves.
3

Wrap a bamboo mat in foil. Lay out the lettuce leaves into two 2 x 8 inch rectangle. Spread a 1/4 inch thick layer of rice on the leaves with moistened hands and put the cucumber sticks in the middle of the rectangle. Roll up the leaves and lift them on the bamboo mat onto a plate.
4

Whisk the vinegar, honey, mustard and shallot and add the oil in dribs and drabs while stirring. Season to taste. Fry the mushrooms in a pan coated with oil for 4 mins and season with a little salt.
5

Cut the rice rolls cut into 5-6 pieces with a sharp knife. Serve the rolls with the sauce and mushrooms, garnished with thyme.