| ► Makes 2 to 3 Snack Portions | |
| FOR THE SUSHI ROLLS
½ cup (125g) sushi rice e 2 carrots sea salt 1½ tbsp rice vinegar |
Wash the rice in a strainer under cold running water until the water runs clear. Let it drain thoroughly. Transfer to a saucepan, cover with cold water, bring to a boil, cover, and simmer over low heat for around 15 minutes. Turn off the heat and leave the rice to swell for a further 15 minutes. |
| 1½ tsp rice syrup, or sugar | |
| 2 nori sheets (see Tip, below) toasted sesame seeds, for
sprinkling (optional)
TO SERVE soy sauce wasabi pickled sushi ginger |
Meanwhile, peel the carrots. Along both sides of the length of the carrots, cut down toward a central point so that each carrot is teardrop shaped. Now, along the curved broad edges, cut a notch centrally down the length of each carrot. Finally, on each side, carve out a curve. You are aiming to sculpt carrots whose cross-sections are heart-shaped. Cook the carrots in a pan of salted water for 5–10 minutes, until al dente. |
|
SPECIAL EQUIPMENT bamboo mat, for rolling (from an Asian grocery store) |
Mix the vinegar with the syrup or sugar and ¾ tsp salt. Mix this sweetened vinegar with the still-warm rice, then leave it to cool. Let the carrots drain, then pat them dry. |
|
Lay out 1 nori sheet on a bamboo mat. With moistened fingers, |
|
| spread out half of the rice on the sheet, leaving a ¾in (2cm) | |
| border along the upper edge. Lay 1 carrot on the lower edge and carefully roll up the sheet. Brush the bare strip of nori with water and press it down. Follow the same process with the second sheet of nori and the remaining rice and carrot. Slice the rolls into pieces using a very sharp, dampened knife and sprinkle with sesame seeds (if using). Pack up the sushi, soy
sauce, wasabi, and ginger separately to take with you. |
CARROT HEART SUSHI
