Ingredients:
- 1 teaspoon of Ceimayá’s Mayan Honey: Tsitsilché Blossom
- 80 gr. of wild rice
- 220 gr. glutinous rice (for sushi)
- 1 carrot
- 3 pickled onions
- 5 small pickled gherkins
- 5 tablespoons honey mustard sauce
- 1 tablespoon olive oil
- sea salt
- 2 sheets of nori seaweed
- lamb’s lettuce leaves
- 2 teaspoons mustard tartar sauce.
Preparation:
We put in a saucepan the wild rice with water, and we put it on the fire until it is tender. Strain it and set it aside. We will wash the glutinous rice grains in a strainer until the water comes out clear. Put the rice in a saucepan and cover it with mineral water, cover and put it on the fire until the water is completely absorbed. In a bowl, mix the mustard and honey sauce with the olive oil, the Ceimayá’s Mayan Honey: Tsitsilché Blossom, and a pinch of salt. Chop the carrots, gherkins, and onions into very small cubes and add them to the sauce. We will join the two kinds of rice with the mustard tartar sauce. Place on a sushi mat, 1 sheet of nori seaweed with the rough side up. We will put a good portion of the rice salad on the surface of the seaweed. We will try to flatten well the rice. With the help of the mat, we will roll up. Once the rolls are done, cut them into 4 parts with a very sharp knife. When serving, we will crown them with 1/2 teaspoon of the mustard tartar sauce, and we will decorate them with fresh green leaves.
