Reversed maki sushi
1 cup black rice (heaped cup)
1 1/ 3 cup water
1 teaspoon sugar
Salt to taste
1 teaspoon rice vinegar
Soft cheese like Camembert
Nori seaweed sheets
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.
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.