Sushi, wasabi Gouda, cucumber and mango salad

Ingredients

Preparation

Place the rice and water in a pot and cook with the lid on over a low heat for approximately 40-45 minutes until all of the water has been absorbed.

Heat the vinegar gently with the sugar and salt, and stir until they dissolve. While still warm, mix the rice and vinegar mixture and stir well. Cool and set aside. Peel the cucumber and mango and cut into small dice. Also cut the cheese into dice and chop the prawns. Mix the cucumber, mango, wasabi Gouda cheese and prawns in a bowl and season with a few drops of soy sauce and sesame oil.

Assembly

Make a bed of brown rice in the centre of a dish, add a layer of nori seaweed flakes and place the cucumber, mango, wasabi Gouda and prawn mixture on top. Finish by sprinkling on the sesame seeds. Serve with a small bowl of soy sauce.

Note

The sesame oil can be substituted with extra-virgin olive oil to give it a Mediterranean touch.

Tips

Instead of flakes of nori seaweed, you can use sheets of it and cut it with scissors. It is advisable to set an alarm with the approximate cooking time of the rice.