BUY

Fregola sushi recipe

RECIPE PREPARED WITH LA CASA DEL GRANO SA FREGULA SARDA PICCOLA

PREPARATION

30-40

MIN

COOKING

8-10

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. Rinse raw Sa Fregula Sarda for a couple of minutes under running water
  2. Drain it and cook it in a closed saucepan with 400 ml of water (about the same weight as Sa Fregula) for about 6-8 minutes after boiling, checking from time to time that it does not stick to the bottom
  3. Let it rest for five minutes
  4. Once cooled, season it with rice vinegar, sugar and half a teaspoon of salt
  5. Transfer Sa Fregula Sarda into a bowl and mix it with the spreadable cheese
  6. After washing them, cut some carrots and/or the external parts of the courgettes into sticks and then season them with salt and pepper
  7. Place a sheet of nori seaweed on a sushi mat and spread a compact layer of Sa Fregula Sarda on top
  8. Add 1-2 carrot and/or courgette sticks across the mat
  9. Roll everything up, constantly pressing the preparation to give it a cylindrical shape
  10. Then cut the roll every 3-4 cm and place the toppings of your choice on top, such as sliced salmon, tuna, garlic mayonnaise, wasabi, guacamole cream
  11. Present the sushi on rectangular “Japanese” style plates accompanied by the typical chopsticks and soy sauce served separately

Ingredients

  • 400 gr “Sa Fregula Sarda piccola” La Casa del Grano
  • 250 g courgettes
  • 180 g carrots
  • 120 ml rice vinegar
  • 40 g icing sugar
  • 200 g spreadable cheese
  • 8 sheets of nori seaweed
  • 400 ml water
  • Soy sauce to taste

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