Mini chef
Utensils
Apron
Bowl
Cooking spoon
Fork
Knife
Measuring cup
Pan
Paring knife
Peeler
Scissors
Sieve
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Cling film
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 and water in a pan, leave to soak for approx. 15 mins. Bring the rice to the boil with the lid off, reduce the heat, cover and simmer over a low heat for approx. 10 mins. Turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Combine the vinegar, sugar and salt, separate the rice with a fork, add the vinegar, mix, leave to cool.
Filling
Peel and dice the carrot. Finely chop the parsley, place both in a bowl along with the diced ham and cream cheese, mix well, season.
To shape
Place a piece of cling film on the work surface. Place 6 tbsp of rice on top, spread approx. 5 mm thick. Place 2 tbsp of filling in the middle. With the help of the cling film, fold the rice over the filling, shape into a ball, shape into triangles. Cut off ⅓ of the nori sheet, place the triangle of rice on top, remove the cling film, roll into a cone shape with wet fingers. Repeat the process with the remainder of the rice, filling and nori.
| Tip: | Tear the remainder of the nori sheet into pieces, mix with a little olive oil, bake in the centre of an oven preheated to 200°C for approx. 5 mins. until crispy, remove, sprinkle with a little fleur de sel and serve as an appetizer. |
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