Ingredients:

• 150 gr integral rice
• 3 leaf of algae nori
• 1 tablespoon soy sauce
• 200 gr mixed vegetables
• 10 g salt 
• water for cooking rice and mixed vegetables

Directions:

• Pour approximately 750 ml of water in the pot and salt it.
• Then put a vegetable mix in a salted water and cook for about 10 minutes.
• Put the cooked vegetables in the colander, rinse it with a cold water and let it cool down while preparing the rice.
• Put 600 ml of water in the second pot, and then add an integral rice.
• Cook rice 17 minutes, then remove the pot from the stove and be sure to cover it.
• Leave the closed pot with cooked integral rice for 17 minutes, and then decant the rest of the water if rice hasn’t soaked it up.
• Spice rice with a soy sauce and let it cool down a little bit.
• Once the rice and the vegetable mix have been cooled, put a leaf of nori algae with a bright side down, preferably on a bamboo pad (algae can be also wrapped in an aluminum foil).
• Fill the algae leaf with 1/3 of the rice, leaving about 2 cm of empty space on one side of the algae, in order to make it easier to curl.
• Put a mixture of vegetables on the rice by making a line along the rice, 4 cm from the edge of the rice.
• Close the leaf and form algae into roll.
• Edge the algae glue with a few drops of water.
• Repeat the process with other algae leaves.

 

For the blog recipe prepared Vesna Smolović, graduate gastronome.