150 g sushi rice
1 spoonful of wild rice
40 ml vinegar for sushi (available at Oriental product shops)
100 g very thin beef steak
1 spoonful of barbecue sauce or teriyaki sauce
1 spoonful of sake
1 spoonful of sesame seeds
2 small red peppers or 1 big one
10 spring onions
1 leaf of nori algae
2 leaves of lettuce
2 spoonfuls of olive oil
Así puedes prepararlo
Put the rice in a small saucepan with double volume of water, cover and boil over a low heat until water evaporates.
Boil the wild rice the time pointed by the producer, drain and mix it with the white rice. Add rice vinegar, mix and leave it to get lukewarm. Clean the pepper and cut it into strips.
Wash the lettuce leaves. Fry the meat in a pan with the barbecue sauce for two minutes. Add some sake and sesame and remove it from the heat.
Spread the nori algae on the Futo-makisu and cover with a 1 cm layer of rice. Put the leaves of lettuce, meat, the pepper strips and the spring onions on it.
Roll these ingredients with the Futo-makisu, then cut the roll into 2 cm slices with a sharp knife.
Advise: Sushi vinegar can be bought or it can be home-made. If it is home-made, mix 30 ml of white vinegar with 2 teaspoonfuls of sugar and a bit of salt.
