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Goat cheese sushi

Difficulty:  fairly difficult  
Cost: fairly expensive
Preparation time: 30 min.  
Cooking time: 10 min.

Serves 2

Fresh Goat cheese log        1 (110 g)
Seaweed leaves                 2 (from an Asian food specialist)
Cucumber                         1/2
Rice                                 150 g
Sesame seeds                   2 teaspoons
Rice vinegar                      2 tablespoons
Green wasabi                    1 teaspoon
Chives                              2 teaspoons

- Place the seaweed leaves on some kitchen paper.
- Place the previously boiled rice on the leaves.
- Peel, deseed and cut the cucumber into 2 slices lengthways, half a centimetre thick. Place it on the rice and add the chives.
- Cut the goat cheese log in half lengthways and cut in half again lengthways.
- Spread the green wasabi over the goat log and place on the rest of the ingredients.
- Carefully roll up the sushi, keeping the goat log intact and press gently into a roll.
- Chill in the refrigerator for ½ hour to rehydrate the seaweed.
- Cut into slices, 2 to 3 cm. Sprinkle with sesame seeds.
- Serve chilled.

Chef's tip: you can add some avocado.

Wine: white Anjou (well chilled).

How to cook our cheeses and creams.

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