METHOD
Cook the eggs for 6 minutes in boiling water. Drain and leave to cool in some cold water.
In the meantime, finely chop the garlic and ginger, place in a tall container and add the wasabi, the soy sauce, the vinegar and the water. Thoroughly blend the ingredients, using a blender. Peel the eggs, place them in the marinade and coat them thoroughly. Leave to rest for 2 hours at room temperature.
Cook the rice according to instructions on the packet. In the meantime, peel and finely slice the mushrooms, finely chop the previously re-hydrated kelp, peel the carrots and use a potato peeler to thinly slice them.
Prepare the sauce. Take 50ml of the marinade and filter it, add 4-5 spoons of oil and stir thoroughly with a fork (you can also add a spoon of wasabi according to taste).
Drain the cooked rice, season with 5 spoons of apple vinegar and stir. Add the kelp, the sliced vegetables, the thoroughly drained peas and chickpeas, stir again and distribute on 4 plates. Drain the eggs of the marinade, halve them and place them on the rice; serve with the sauce on one side.
