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 sugarpreparation:
- 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.
