Junior chef
Utensils
Apron
Fork
Measuring cup
Pan
Paring knife
Peeler
Sieve
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
melon baller
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Sushi rice
Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Place the rice in a small pan along with the water and salt , leave to absorb for approx. 15 mins. Bring the rice to the boil (uncovered), reduce the heat, simmer until the water has evaporated, leaving small indentations on the surface of the rice. Cover and leave to fluff up over a very low heat for approx. 10 mins. Peel the carrots, dice the carrots and pepper. Mix the vinegar, sesame seeds, carrots and pepper into the rice using a fork, leave to cool.
Cucumbers
Peel the skin from the cucumbers in strips using a peeler. Cut the cucumbers into slices approx. 1.5 cm thick. Remove the seeds using an apple corer.
Sushi
With damp hands, press the rice into the holes in the cucumber slices.
Dip
Tear off the basil leaves, chop finely, stir into the yoghurt, season. Plate up the cucumber sushi with the yoghurt dip and soy sauce.
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