Cucumber Goat Cheese Maki

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the rice several times until the washing water remains clear. Bring 150 ml water to the boil, add rice and simmer covered for about 8 minutes. Leave rice to swell for about 10 minutes on the switched off hotplate. Pour rice into a large bowl, stir in the vinegar mixture, cover with a damp tea towel and allow to cool

2. 2

   Clean and wash the salad and cut out the stalk. Blanch lettuce leaves in boiling water for about 10 seconds. Wash thyme, shake dry. Pluck the leaves from the stalks, except for a little to garnish. Peel the cucumber, cut in half lengthwise, remove the seeds. Cut cucumber into sticks. Mix rice, cheese and thyme

3. 3

   Wrap a bamboo mat in foil. Place salad leaves in 2 portions to form a rectangle (approx. 6 x 20 cm) on top. Spread rice in portions on the lettuce leaves with moistened hands (approx. 0.5 cm thick). Place cucumber strips in the middle of the rectangle. Roll up the leaves. Form the rolls with the bamboo mat

4. 4

   For the sauce, finely dice 1 shallot. Whisk vinegar, honey, mustard and shallot. Add oil drop by drop while stirring. Season to taste with salt and pepper. Clean and clean the mushrooms and cut them into small pieces according to size. Fry the mushrooms for about 4 minutes in a pan with oil. Season with salt

5. 5

   Drink: cold beer

6. 6

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
400 kcal

CARBS
69 g

FATS
8 g

PROTEINS
12 g