How to make it

  • Put the seaweed on a wet cutting board than take the rice Carnaroli previously cooked and well drained, (I used this rice because it is local and more because it contains a lot of starch and therefore very easy to use for this recipe) and fill the center of the seaweed, as to make a meatball long and narrow, compact.
  • Season the rice with a little of soy sauce and vinegar.
  • Now roll the seaweed up the seaweed trying to do something very compact, then close the ends wetting lightly the the ends of the roll.

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