Cucumber and goat’s cheese Maki 대전건마 오피쓰 대전오피



  • 150 g of  sushi (nishiki-) rice  
  • 20-30 ml of  vinegar mixture for sushi ice cream 
  • leaves  Römersalat  
  • stems  Thyme  
  • 100 g  salad cucumber  
  • 50 g of  goat cheese  
  • 1  scotch  
  • EL  balsamic vinegar  
  • teaspoon  honey  
  • teaspoon  mustard  
  • EL  sunflower oil  
  •    salt 
  •    pepper 
  • 300 g  oyster mushrooms  
  •    oil 
  •    Cling film 


45 minutes
1. Wash the rice several times until the wash water remains clear. Boil 150 ml of water, add rice and simmer for about 8 minutes. Rice on the cooked plate for about 10 minutes. Fill the rice into a large bowl, mix the vinegar mixture, cover with a damp cloth and allow to cool
2. Clean the lettuce, wash and cut out the stalk. Boil the lettuce leaves for approximately 10 seconds in boiling water. Wash thyme, shake dry. Roll the leaflets, except for some garnish, from the stalks. Cucumber peel, halve in half, remove kernels. Cut the cucumber into pens. Mix rice, cheese and thyme
3. Bake a bamboo mat in foil. Place lettuce leaves in 2 portions on a rectangle (approx. 6 x 20 cm). Sprinkle the rice with the moistened hands on the lettuce leaves (approx. 0.5 cm thick). Place cucumber strips in the center of the rectangle. Roll the sheets. Roll the rolls with the bamboo mat
4. For the sauce 1 finely chop the scallion. Vinegar, honey, mustard and shawl. Add oil dropwise with stirring. Season with salt and pepper. Clean the mushrooms, clean them and cut them according to their size. Pour the mushrooms in an oil-fryed pan for about 4 minutes. Season with salt
5. Cut the rice rolls into 5-6 pieces with a sharp knife. Roll, sauce and mushrooms. Garnish with thyme
6. Waiting time approx. 30 minutes

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