Reversed maki sushi

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Reversed  maki sushi

Ingredients:

1 cup black rice (heaped cup)
1 1/ 3 cup water
1 teaspoon sugar
Salt to taste
1 teaspoon rice vinegar

Cooked shrimps
Avocado
Soft cheese like Camembert
Nori seaweed sheets
Rice sheets

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Preparation:

Rinse the black rice several times under running water until the water that drains off turns transparent. Transfer to a saucepan and add the indicated dose of boiling water. Simmer over low heat for 20 minutes. Remove from heat, season with salt, sugar and vinegar, then cover with a kitchen towel and let stand 15 minutes. The rice should be dry, sticky and not very hot.

Boil 1 liter of water and pour it into a round dish with the diameter of the rice sheets. Dip in, one by one, 3 sheets. Once softened, lay them one on the other but in a way to obtain an oval sheet with the length of a nori sheet. Then put these three rice sheets on a bamboo sushi mat. Place over a nori sheet and spread a good amount of black rice. Smooth well. Align lengthwise the stuffing ingredients, making an entire length with each one.

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Wrap the sheets (rice and seaweed) tightly around the filling helping yourself with the bamboo mat to get a salami-like roll. Wrap it in plastic film and refrigerate until ready to serve. The sushi can be prepared the day before. This amount of rice is enough for 2 sushi rolls.

Just before serving, cut each roll into 1 cm slices with a sharp, wet knife. Serve the maki sushi with a small cup of soy sauce and a rose of wasabi sauce.

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