Italian-style mock sushi

I love sushi and often make it. Without nori, I substituted chard, unexpectedly delicious.

INGREDIENTS

1 BUNCH OF CHARD

100 g SUSHI RICE

1 CARROT

TUNA FILLETS

SESAME SEEDS

WASABI

ROBIOLA

SALT

EXTRA VIRGIN OLIVE OIL

I separate chard leaves.

I remove central stalks for another recipe.

I wash leaves well.

I cook rice and optionally add 2 tablespoons of rice vinegar, a teaspoon of salt and one of sugar, as for sushi.

I blanch leaves briefly in salted water and dry on kitchen paper, arranging rectangles on cling film and a bamboo mat if available.

I press rice over half with damp hands and add a wasabi strip.

I add carrot sticks boiled until firm in chard water and tuna fillets.

I roll tightly.

I wrap rolls in film and refrigerate for hours.

I cut each into 6 pieces before serving.

I plate with soy sauce and a tuft of Robiola softened with oil, a little cream or milk, salt and pepper, and sesame seeds.

Get chopsticks and enjoy.

Do not discard chard stalks.

I cut sticks, boil until firm, coat in flour, beaten egg and breadcrumbs, fry in oil and salt. A fantastic crisp side: little is wasted in the kitchen.