Sushi veg with fermented foods

Ingredients:
2 sheets of nori seaweed
1 carrot
1 cucumber
1 courgette
already cooked corn
Fermented ginger purple sauerkraut
fermented or sweet and sour ginger
1 teaspoon young chickpea miso
1 teaspoon mustard
3 tablespoons soy sauce

Procedure:

Cut the carrot, courgette and cucumber into thin strips (consider that you will have to place them on top of the seaweed).
In a bowl, marinate the chopped vegetables and corn for a few minutes with a drizzle of oil, apple cider vinegar and a pinch of salt.
Once they are marinated and slightly softened, add the fermented purple cabbage and mix.

Lay out a sheet of nori seaweed on the sushi mat, cover it 3/4 with vegetables. Wrap the sheet of seaweed and tighten to compact it, slightly wetting the edge of the seaweed to close it.
Cut into slices of about 3 cm (or the size you prefer) with a very sharp knife. To avoid tearing the seaweed you can wet the blade of the knife.

Prepare a dressing by mixing the miso with the mustard and soy sauce, if it is too dry you can add a drizzle of water.
Serve the sushi with the dressing and the fermented or sweet and sour ginger.

For this recipe we used the young miso made from brown rice and chickpeas and the purple cabbage sauerkraut with ginger .