Riso Venere rolls

Riso Venere rolls

Total: 1 hr 40 min. | Active: 1 hr 40 min.
vegetarian
Nutritional value / people: 364 kcal
, Fat: 6 g
, Carbohydrate: 69 g
, Protein: 7 g

Ingredients

4 people

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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

Rice

1 tbsp olive oil
250 g Venere rice
½ dl balsamic vinegar
1 litre vegetable bouillon
5 tbsp crema di Balsamico (balsamic cream)

Rolls

4 nori sheets
½ cucumber, quartered, deseeded, cut into sticks
100 g strawberries, cut lengthwise into thin slices
100 g pineapple slices, cut into sticks
1 lime *-*
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How it's done

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Rice

Heat the oil in a pan. Add the rice and sauté while stirring. Pour in the balsamic and reduce completely. Simmer the rice for approx. 75 mins., adding the stock gradually. Stir in the Crema di Balsamico in the final 15 mins., simmer until all the liquid has been absorbed and the rice is soft, leave to cool.

Rolls

Place one nori sheet on a bamboo mat or piece of cling film. Spread ¼ of the rice on the nori sheet, leaving a gap of approx. 2 cm along the upper edge. Place ¼ of the strawberries, cucumber and pineapple lengthwise in the centre of the rice, roll up the nori sheet and roll between your hands until everything holds together. Repeat this step three more times. Cut the rolls into 8 equal pieces using a very sharp, wet knife and serve with the lime wedges.

How-tos

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