Sushi rolls with smoked chicken

Bring 1 1/2 dl of water to the boil. Add rice and cook over low heat for about 10 minutes. Take the pan of fire and leave it covered for approx. 10 minutes. Stir vinegar, salt and sugar with rice and let cool uncovered.

Cut chicken into strips of approx. 1/2 cm thick. Roast onions, clean and cut into thin strips in length. Drain carrot salad. Place sheet of nori with smooth side down on baking paper or plastic foil (or bamboo sushi mat). Divide 1/3 of rice approx. 2 cm from the bottom half of nori. Put 1/3 of carrot salad, chicken and blueberry strips in the middle of rice. Nori from bottom to bottom to roll up rice. Repeat with rest of nori. With a (wet) sharp knife, trim the sides of the roll. Store in a refrigerator until use.

With wet knife rolls each cut into 8 slices. Soy sauce in bowl and serve as a sushi sauce.