2 rice cups
1.5 glasses water
2 tablespoons rice vinegar
2 teaspoons sugar
1/2 teaspoons salt
1 big carrot
3 Zespri kiwis
3 seaweed sheets
1 tablespoon grated ginger

Put rice and water in a pot to soak for 1 hour. Cover and let boil. Reduce heat and simmer for 10 minutes. Remove from heat and leave to settle for 10 minutes so that water is soaked up by rice. Meanwhile, mix vinegar, sugar and salt and heat until sugar is dissolved. When rice is cold, add vinegar mixture. Peel carrot, cut in julienne and steam until it is soft. Leave to cool. Peel kiwi and cut in julienne. Put a seaweed sheet on a bamboo matting or a clan teatowel. Put rice on the sheet until it is covered. Put 1/3 carrot and kiwi in the middle. Sprinkle a teaspoon grated ginger. Roll up all sheets. Slice (about 2,5cm) before serving.