Sushi Sandwich with Pickled Vegetables

Ingredients

• 200 g red cabbage
• 2 carrots
• 1 Garlic clove
• 90 ml rice vinegar
• 20 g raw cane sugar (2 tbsp)
• Salt
• 1 pinch chili flakes
• 200 g Sushi rice
• 1.5 tbsp mirin (Japanese rice wine)
• 4 sheets Nori seaweed
• 4 sheets iceberg lettuce
• 1 tsp wasabi paste
• 20 g black sesame seeds (2 tbsp)
• 2 tbsp Soy sauce

Instructions

1. 1.

   Clean, wash and shred the red cabbage into fine strips. Peel, peel, wash and slice the carrots into fine strips as well. Peel the garlic and finely chop it. Place the vegetables in a bowl.

2. 2.

   Add 40 ml rice vinegar, sugar, salt, garlic and 1 pinch chili flakes with 125 ml water to a small pot. Warm the liquid over low heat until the sugar and salt dissolve, then bring to a boil and pour over the vegetables. Mix well and cover; marinate for 1 hour in the refrigerator.

3. 3.

   Meanwhile, put the rice into a pot with 400 ml water and bring to a boil, stirring occasionally. Cook the rice uncovered over low heat for 2 minutes. Then cover and cook on very low heat for 15 minutes until all the water is absorbed. Remove from heat, place a kitchen towel between pot and lid, and let the rice steam for 10 minutes.

4. 4.

   During this time, combine mirin, remaining rice vinegar and 1 pinch salt in a pot, heat and stir until the salt dissolves. Add the sushi rice to a bowl, spread it slightly so it cools faster. Fold in the vinegar mixture, cover with a damp kitchen towel, and let it cool completely.

5. 5.

   After marinating, drain the vegetables. Divide the rice into eighths; shape one eighth into a ~1 cm thick diamond on the center of a nori sheet. Wash and pat dry lettuce leaves. Spread ¼ tsp wasabi over the rice. Place a lettuce leaf on top and trim excess edges. Layer each remaining eighth of rice with a layer of vegetables, then another eighth of rice in a diamond shape, fold the four corners of the nori up and seal with a drop of water. Repeat to form three more sandwiches.

6. 6.

   Cut into halves for serving and garnish with black sesame seeds and soy sauce.