Vegetable Sushi Rolls

Rinse the rice in a colander and drain. Bring rice and about 400 ml (approximately 1 2/3 cups) of water to a boil in a tightly covered pot.

Cook over low heat for about 20 minutes until liquid is absorbed, then immediately mix with rice vinegar, sugar and a little salt, and let cool covered.

Whisk the eggs with some salt and add to hot butter in a skillet and cook into a thin omelette. Then cut into thin strips. Rinse the cucumber and radish, peel and cut both into long, thin strips. Rinse the endive leaves, shake dry and tear into bite-sized pieces. Divide each of the nori sheets into 4 equal pieces.