Rainbow Sushis with Sardine Rillettes
Discover an original recipe for homemade rainbow sushi combining colours, textures and seafood flavours thanks to our Groix & Nature Espelette Pepper Sardine Rillettes – a creative idea perfect for an aperitif, brunch or light meal.
For
23 pieces
Préparation
25 minutes
Cooking
10 minutes
INGREDIENTS
Doses for approximately 23 pieces
- 200 g of sushi rice
- a tablespoon of rice vinegar
- 300 ml of water
- 1/2 tablespoon of Japanese spice blend
- 4 sheets of mame nori sushi
To color the rice
- 1 tablespoon of pitaya powder
- 1 tablespoon of spirulina powder
- 1/2 tablespoon of curry
Seasoning
- 150 g of marinated vegetables : peppers, onions, eggplant
- 100 g of Groix & Nature Sardines Rillettes
- 50 ml of cocktail sauce
- wasabi, paprika and Crusco pepper
METHOD
- Cook the rice according to the instructions on the packet. Add the spices and rice vinegar, mix well, and let rest.
- Divide the rice into three bowls: season separately with pitaya, spirulina, and curry.
- Spread the rice over each sheet of nori seaweed (lightly moisten the edges), matching the three colors. In the center, first spread a layer of Groix & Nature Sardine Rillettes, then cocktail sauce. Then arrange the vegetables lengthwise. Roll everything up. Wrap the different rolls and let them rest in the refrigerator for one hour.
- Place the rolls side by side and, using a very sharp and slightly moistened knife, cut them into slices (about 2.5 cm thick).
- Decorate your sushi as desired with wasabi, Crusco pepper, paprika, and enjoy with soy sauce!
Receipe and photo by Chiara Caprettini @Nordfoodovestest
