White rolls with fresh goat cheese and herbs

White rolls with fresh goat cheese and herbs

Name: White rolls with fresh goat cheese and herbs
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 people
Cuisine: French
Ingredients: 1 Soignon unripened log plain 110g; 3 tbsp fresh chopped herbs (chives, parsley, mint, etc.); Some edible flowers (borage, cornflower, marigold, etc.); 4 sheets of rice paper; 300 g sushi rice; 1½ tbsp rice vinegar; 1 tbsp sugar; ½ tsp salt; Salt and pepper

Fresh goat logs

Serves 4 servings

Preparation 25 minutes

Cooking 20 minutes

Ingredients

1 Soignon unripened log plain 110g
3 tbsp fresh chopped herbs (chives, parsley, mint, etc.)
Some edible flowers (borage, cornflower, marigold, etc.)
4 sheets of rice paper
300 g sushi rice
1½ tbsp rice vinegar
1 tbsp sugar
½ tsp salt
Salt and pepper

Method

Prepare the sushi rice. Wash the rice and pour it into a pot with a clear lid.

Fill with water to 1 cm above the level of the rice. Cover and bring to a boil. Once boiling, lower the heat to the lowest setting and cook for 10 minutes. At the end of the cooking time, leave the rice to swell for 10 minutes without taking off the lid. Heat the rice vinegar and dissolve the sugar and salt in it. Transfer the rice to a large bowl, add the rice vinegar and fluff up the rice with a fork.

Mash the Fresh goat cheese with the fresh herbs (set some herbs aside for garnish). Season with pepper and set aside.

Put warm water in a large mixing bowl. Soak a sheet of rice paper in the water to soften it then place it on a bamboo sushi rolling mat. Arrange some flowers and chopped herbs on the rice paper. Spread a thin layer of rice over the rice paper, pressing gently, and put a row of Chevre with herbs down the center.

Use the rolling mat to roll up the sushi rolls. Refrigerate for at least 1 hour.

Cut the rolls into 2 cm pieces to make 6 sushi rolls and serve chilled with a vinaigrette.

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To make this recipe

Unripened goat log Plain, 110g

Method

Prepare the sushi rice. Wash the rice and pour it into a pot with a clear lid.
Fill with water to 1 cm above the level of the rice. Cover and bring to a boil. Once boiling, lower the heat to the lowest setting and cook for 10 minutes. At the end of the cooking time, leave the rice to swell for 10 minutes without taking off the lid. Heat the rice vinegar and dissolve the sugar and salt in it. Transfer the rice to a large bowl, add the rice vinegar and fluff up the rice with a fork.
Mash the Fresh goat cheese with the fresh herbs (set some herbs aside for garnish). Season with pepper and set aside.
Put warm water in a large mixing bowl. Soak a sheet of rice paper in the water to soften it then place it on a bamboo sushi rolling mat. Arrange some flowers and chopped herbs on the rice paper. Spread a thin layer of rice over the rice paper, pressing gently, and put a row of Chevre with herbs down the center.
Use the rolling mat to roll up the sushi rolls. Refrigerate for at least 1 hour.
Cut the rolls into 2 cm pieces to make 6 sushi rolls and serve chilled with a vinaigrette.