Swiss Chard 200g
Swiss Chard Mehari Zushi
- ▢325 g Swiss Chard
- ▢5 g salt
- ▢1/2 tsp soy sauce
- ▢1 tsp rice vinegar
- ▢1 tsp mirin
- ▢1/2 tsp sugar
- ▢2 g Konbu Kelp
- ▢2 cups uncooked rice
- ▢1 tbsp white sesame seeds
Wash the Swiss chard and parboil it. Cut it in half to separate the stems and leaves.
Combine the salt, soy sauce, vinegar, mirin, sugar and Konbu(kelp).
Place the mixture and Swiss chard in a plastic bag, rub the mixture onto the swiss chard (or use a pickle container if you have one) then leave for at least 7-8 hours or over night.
Cook the rice accordingly to your rice cooker instructions and allow it to cool down (if you don't have a rice cooker, see here for instructions of cooking rice without a rice cooker).
When the swiss chard is pickled, chop the swiss chard stems finely and add to the cooked rice with 1tbs sesame seeds.
Mix the chopped chard, sesame seeds, and rice well and make 6 rice balls.
Wrap the rice balls with pickled Swiss chard leaves. Wrap them in the way that the back of the leaves are outside in order to show the veins of the leaves.
Combine soy sauce and sesame seeds oil.
Brush lightly with soy sauce and sesame seeds oil mixture and sprinkle some sesame seeds.