If you follow the weekly menu of which this dish is a part, you should set aside half of the peanut sauce, in order to use it in "noodle salad with peanut sauce" later in the week. You should also set aside half of the rice and use it for "Mango maki".
Ingredients
- 250 g sushi rice
- 4 dl water
- 2 tbsp rice vinegar
- 2 tbsp sugar
rice:
- 1 tsp sriracha
- ½ tbsp honey
- 1 thumb ginger
- ½ x lemon
- 1 tbsp hoisin sauce
- 2 tbsp soy sauce
- 3 handful peanuts
sauce:
- ½ x mango
- ¼ x cucumber
- ½ x carrot
- ½ x spring onion
- 1 handful fresh coriander
- 3 x cabbage leaves
Method
- You can use round grain rice for this recipe if you don't have sushi rice. If you follow the weekly menu this dish is part of, you should set aside half of the rice for the next dinner. Let it cool completely before putting it in the fridge in a clean box with an airtight lid.
- Rinse the rice in a pot and leave it in cold water for 20 minutes.
- Rinse the rice once more and remove the water. Then add the water for boiling.
- Bring to a boil with the lid on, and lower the heat to a low heat. Do not remove the lid. Let the rice steam for 10 minutes.
- In the meantime, you can prepare the sauce. In a food processor or with an immersion blender, mix sriracha, honey, ginger, lemon juice, hoisin sauce, soy sauce and peanuts. Mix until the sauce is smooth.
- When 10 minutes have passed and the rice is ready, leave it to cool in a clean bowl. Mix together rice vinegar and sugar in a small bowl and combine with the rice.
- Slice the mango, cucumber, carrot and spring onion into thin sticks. And prepare the coriander ready for the roll.
- Lay out a cabbage leaf and add rice, fruit, vegetables and coriander. Fold and roll, and then you divide the cabbage roll in half and place it in a deep form, so that it does not pop apart. (See the picture).
- Serve with peanut sauce.
