Valais sushi with apricots and tomatoes

Rice for sushi

1. Rinse rice in clean water to remove impurities. 
2. Bring 250 ml of water to the boil and add rice.
3. Grate horseradish finely (or take some wasabi paste), mix with lemon juice and a pinch of salt and add to cooking water for rice.
4. Allow rice to swell for about 45 min. over a low heat. Stir regularly to stop rice sticking.

Fillilng

1. Preheat oven to 220° C. 
2. Place slices of dried meat on a sheet of baking paper and bake in oven for 5 to 10 min. Allow to cool.
3. Cut apricots and tomatoes into strips of 3 cm.

Sushi

1. Place a sushi mat or sheet of cling film on a chopping board, and place a sheet of nori on top.
2. Spread out some rice to a uniform thickness using a spatula. Leave a strip of about a centimetre at the top (shorter side) of the sheet. 
3. Arrange apricots, tomatoes and dried meat on rice crosswise, about 3 cm from edge and parallel to strip without rice, and garnish with chopped leaves of lemon balm, basil and sage.
4. Moisten edge of nori sheet without rice and roll sushi firmly with the help of the sushi mat or cling film.
5. Cut into slices about 3 cm thick and serve.

Recipe: Peter Gschwendtner, Chef at the restaurant Castle, Blitzingen