Sushi with Fresh Veggie Stir-Fry

Ingredients:

7 pc Nori sheet

500 g Round Arborio Rice

1 pc Cucumber

0.4 kg Carrots

1 pc Fennel

Half of a Raddichio

0.2 g Peas

1 pc Green Garlic

Cook rice until soft and let it cool.

Chop up veggies into thin, matchsticks, and de-shell peas.

Lay a Nori sheet on a flat, clean, dry surface. Spread rice thinly over it, leave a 1 cm strip on one edge. On the opposite of t he strip, place the sticks one of each veggie, except for peas and garlic. Roll up tightly and wet the unspread strip very lightly with water. Roll over the rolled part. Do this all over again with the rest of the sheets. When done, place them in the fridge.

Lets stir-fry the remaining veggies along with the garlic and peas. Don't overcook it, just slightly toast it, so it stays fresh and crunchy.

Get the rolls out of the fridge and slice them into 1cm slices with a wet and very sharp knife.

Arrange them all on a plate.

Serve it with soya sauce and the stir-fry. Enjoy!