- 1 onion
- 200 g basmati rice
- 2 cucumbers
- 2 tablespoons fresh dill
- 2 sprigs fresh mint
- Extra virgin olive oil
- Sea salt
- 1 / 2 cabbage
- 1 level tablespoon umeboshi vinegar *
- 2-3 tablespoons soy mayonnaise
* Umeboshi plums are very alkalizing and promote good digestion. Umeboshi vinegar can be found in health food stores.
- Peel and chop the onion.
- Rinse the rice and drain well.
- Bring 300 ml of water to the boil and add the rice. Turn down the heat and simmer until rice is cooked. Remove and let cool completely
- Meanwhile, wash the cucumbers (if organic and tender, keep the skin, if not, peel) and cut into very thin slices.
- Chop the dill and mint leaves and mix with two tablespoons of olive oil and a pinch of salt. Add to the cucumber slices and let marinate.
- Cut the cabbage into julienne slices. Add to a bowl with umeboshi vinegar and press down with your hand until the cabbage releases its juices and becomes soft. Reserve.
- Once the rice has cooled, mix with soy mayonnaise and a dash of sea salt to taste.
- Lined a terrine mold (cake type) with plastic wrap.
- Place a third of the rice in bottom of the mold and press down, then add the cucumbers and cover with another layer of rice, press down again, and top with the marinated cabbage.
- Finally add the remaining rice. press down and covered with the film. Leave in the fridge for half an hour.
- Remove from the fridge a little before serving, remove from mold and serve.
- Keep some cucumbers and cabbage back for a decorative garnish