Pumpkin|cabbage rice maki

<p>Rinse the rice thoroughly and place it in a pot with water and bring to the boil. Cook for 15 minutes on low heat. Turn off and let it rest. In a small saucepan, pour the vinegar, ½ tablespoon of sugar and the salt, stir and heat without letting the vinegar reach to the boil. Turn off and keep aside. Place the rice in a bowl and pour the vinegar and sugar mixture over it. Cover the rice with a damp towel. Cut the pumpkin into thin sticks and blanch it in a pot for 5 minutes. Brown it in a frying pan with two tablespoons of sunflower oil. Once browned, add 2 tablespoons of soy sauce, the remaining sugar and let it caramelize. Blanch also the savoy cabbage leaves, drain and dry them. Cut across the edges the central vein of the leaf and cut away the larger end part that you can chop up and add to the pumpkin. Spread the leaf on a maki matting or a simple place mat. Wet your hands in water and vinegar and take some of the rice, spread it on the surface of the savoy cabbage leaf trying to create a rectangle as much as possible. Place a few savoy cabbage sticks in the center of the rice so that they cover the entire length of the leaf. Take the end of the place mat and with gentle pressure roll the savoy cabbage leaf on itself. Press down on the roll several times so that it is tightly closed then remove it from the place mat and cut it into pieces of about 2.5 cm. Keep doing it in the same way with the other two savoy cabbage leaves. Serve the savoy cabbage and pumpkin maki with soy sauce.</p>