Sushi Summer Rolls with Vegetable Pineapple Filling and Cilantro Dip

Ingredients

• 100 g ORYZA (sushi rice)
• 2 tbsp rice vinegar
• 1 tsp rice syrup
• Salt
• 4 radishes
• 1 Carrot
• 125 g cucumber salad
• 100 g red cabbage
• 100 g fresh pineapple flesh
• 0.5 bunch cilantro greens
• 10 g ginger
• 1 red chili pepper
• 4 tbsp soy sauce
• 2 tbsp sesame oil
• 3 tbsp Lemon juice
• 8 sheets rice paper (16 cm diameter)

Instructions

1. 1.

   Add rice to a pot with 200 ml water and bring to a boil, stirring occasionally. Cook the rice for 2 minutes uncovered over low heat, then cover and cook on very low heat for 15 minutes until all water is absorbed. Remove from heat, place a kitchen towel between pot and lid, and let the rice steam for 10 minutes.

2. 2.

   Meanwhile, combine rice vinegar, rice syrup, and a pinch of salt in a saucepan, heat and stir until the salt dissolves. Transfer the sushi rice to a bowl, spread it out slightly so it cools faster. Fold in the vinaigrette mixture and allow the rice to cool completely. Cover with a damp kitchen towel until ready to use.

3. 3.

   Wash and trim the vegetables, cutting them into strips or thin slices. Slice pineapple into thin strips.

4. 4.

   For the dip, wash cilantro, shake dry, and chop. Peel and chop ginger. Halve the chili pepper lengthwise, deseed, wash, and chop. Mix soy sauce, cilantro, ginger, chili, oil, 3 tbsp water, and lemon juice.

5. 5.

   Fill a shallow bowl with water slightly larger than the rice paper sheets. Place a kitchen towel beside it and have a second towel ready. Dip each sheet of rice paper into the water for about one minute to soften. Then carefully lay it on the towel and pat dry with the second towel.

6. 6.

   Center each softened sheet with rice, vegetables, avocado, and pineapple. Fold in the sides and roll tightly. Slice rolls in half, arrange like sushi on four plates, and serve with the dip.