Ingredients:
175g of snow peas
175g of carrots
3 white radishes
Salt
120g cooked prawns
2 tablespoons of mirin (rice wine)
4 tablespoons mayonnaise
2 teaspoons of soy sauce
3 sheets of nori seaweed
1 or 2 tablespoons wasabi
175g of rice (fat type paella)
1 teaspoon salt
1 teaspoon of sugar
preparation:
Wash the rice with water in a colander until it comes out clear.
Put the water and rice in a saucepan. Then boil until the boiling water is about to come out.
Once at this point, turn off the fire. If there is still water, put it to a minimum a little longer.
Once the fire is off, let stand about 10 minutes. During the whole process of cooking and resting the rice, preferably the lid should not be removed.
Once the 10 minutes have passed, remove the lid and let it rest for 5 to 10 more minutes.
Meanwhile, put to heat (until dissolved) the salt, sugar and rice vinegar.
Once cooked the rice, place it in a bowl. Thereupon sprinkle with freshly prepared syrup. Mix little by little until the rice is well soaked in it.
Once the preparation of the rice is finished, leave it covered with a damp cloth so that it does not dry until it cools.
Prepare and wash the snow peas, cut them in half lengthwise.
Peel the carrots and radishes. Cut the carrots lengthwise and the radishes into strips 7cm long and 0.5cm wide and salt them lightly.
Blanch the carrots and snow peas for almost 1 minute in boiling salted water, rinse them in cold water and let them drain in a colander.
Mix the vegetable strips and divide them into 6 portions.
Mace the prawns in the mirin for 10 minutes.
Mix the mayonnaise with the soy sauce.
Shape with your hands moistened 6 regular rice balls.
Cut the sheets of nori seaweed in the longitudinal direction. Place one half in the left hand, with the smooth side down. Place a small rice ball on top and lightly spread with wasabi paste. Cover with strips of vegetables, prawns and mix of soy and mayonnaise.
Gently press and form a cone with the nori seaweed sheet.
