Coconut Rice Rolls

Rinse the long grain rice until the water is clear and drain well. Swell with coconut milk, water and salt in a closed saucepan for about 20 min, pull with the heat off for another 10 min. Season with rice vinegar, spread evenly on 6 pieces of aluminum foil and press apart to form 20×10 cm rectangles. Clean salmon from trany areas and and cut into 20 cm long and 1, 5 cm thick strips.

Mix half of the washabi powder with the water and spread over the long grain rice. Place two-thirds of the cilantro leaves on top. Remove the skin from the avocado and cut into 1 cm rectangles, roll in one third of the lime juice. Season salmon and avocado with salt and place on top of cilantro.

Form long grain rice into rolls with aluminum foil and press firmly into sushi mat. Toast coconut flakes and sesame seeds in a dry frying pan. Wrap rolls from foil and roll in it.

Peel, seed and coarsely dice the papaya. Finely grind with chili sauce, remaining lime juice and wasabi powder in a moulinette. Cut the rolls into small pieces and arrange with ginger slices, shiso and coriander. Serve with the dip.

Khb 11/97

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