Servings:
4
Prep time:
30
Cooking time:
30
INGREDIENTS
- - 250 g Whole Basmati Rice
- - 2 courgettes
- - 1 red pepper
- - 1 avocado
- - 0.5 lemons
- - 2 Alga Nori Sheets
- - 2 teaspoons of Mustard
- - 8 threads of chives
- - 6 basil leaves
- - Extra virgin olive oil
- - Soy, sauce
- - Salt
INSTRUCTIONS
- Boil the rice in slightly salted water equal to twice its volume for about 30 minutes. As soon as it boils, reduce the heat and partially cover the pot with a lid. At the end of cooking, the liquid must be completely absorbed. Let it cool.
- Place the whole pepper in a pan and roast it in the oven for about twenty minutes at 180 ° C, turning it around regularly. Once ready peel it, reduce it in layers and season it with a little oil and salt.
- Finely chop the courgettes lengthwise with the help of a mandolin with ribbons thick about a millimeter and a half, and place them on a slightly oiled worktop. Sprinkle the slices with a little salt and lay the nori cut algae on top.
- Make some finely chopped peel from the lemon half and then squeeze it. Then, peel the avocado and reduce it into pieces, drizzling with lemon juice.
- In a bowl, combine the soy sauce, the chopped basil, the lemon zest, the chopped chives, the mustard and 4 spoons of oil, then add the rice and lastly the avocado. Mix all ingredients carefully.
- Spread the rice at the beginning of the courgette slices and then wrap them carefully until they form some rolls. Consider 3-4 sushi rolls per person.
- Lay the layers of the pepper in the plates, place the sushi rolls on top of them and decorate with stalks of chives.
