This salad is an interesting variation of the traditional rolled sushi. It is also a great idea to use up leftover sushi rice! Be sure to also try the recipe for Home-made Sushi.
500 g mixed winter vegetables such as pumpkin or butternut, sweet potato and carrots
1 each red, green and yellow peppers
Marinade
15 ml honey
15 ml rice vinegar
15 ml soy sauce
- Cut the vegetables into strips or dice and toss with the marinade.
- Roast for 20 minutes at 200 ºC.
- Toss with rice and egg pancake and serve with pickled ginger, wasabi and soy sauce.
Recipe by Carolié de Koster.