Edam & vegetable sushi

These rice rolls are filled with cheese and vegetables and wrapped in seaweed. The mild and mellow taste of Original Dutch Edam works perfectly with the fresh, clean flavour of the raw vegetables. Serve with pickled ginger and wasabi.

• Preparation: 15 mins
• Cooking: 20 mins
• Serves: 12

What you need:

• 125 g (4 oz) Sushi rice
• 170 ml (6 fl oz) cold water
• 15 ml (1 tbsp) mirin (sweet rice wine)
• 2 sheets sushi nori (roasted seaweed)
• 125 g (4 oz) Original Dutch Edam wedge, cut into 12 thin strips
• 1/2 cucumber, cut into 8 thin strips
• 1 roasted red pepper, cut into 8 thin strips
• Pickled ginger and wasabi to serve

What you do:

1. Wash the rice in a sieve with cold water, handling the grains gently and rinsing frequently until the water runs clear. Soak in the cold water for 30 minutes before cooking.
2. Place the rice and water in a saucepan, bring to the boil then reduce the heat and cover and simmer for 10 minutes. Remove from the heat and leave to steam for a further 10 minutes.
3. Use a spatula to remove the rice from the pan and spread over the
4. base of a metal tray, taking care not to crush the grains. Pour the mirin evenly over the rice and gently mix.
5. Place a sheet of nori on a bamboo mat, shiny side down. With wet hands, spread 1/2 of the rice evenly over the nori, leaving a border of about 2.5 cm (1/2 inch) on the top edge. Place 2 strips of Edam cheese end to end about 2.5 cm (1 inch) from the bottom. Place 2 strips of cucumber, next to the cheese, then add 2 more strips of cheese and 2 strips of red pepper. Repeat ending with the cheese.
6. Roll the nori tightly from the bottom, using the mat to help make a tight roll. Repeat with the remaining ingredients to make another roll. Trim the ends then slice each roll into 6 pieces, using a wet knife.
7. Serve with pickled ginger and wasabi.

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