INGREDIENTS
Doses for approximately 32 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
REALIZATION :
- Cook the rice according to the instructions on the packet. Add the spices and rice vinegar, mix well and let sit.
- Divide the rice into three bowls: season respectively with pitaya, spirulina and curry.
- Spread the rice on each colored seaweed sheet (lightly moisten the edges), matching the three colors. In the center, first spread a layer of Groix & Nature Sardines Rillettes, then cocktail sauce. Then arrange the cut vegetables lengthwise. Roll yourself up using the mat. Let the different rolls rest in the refrigerator for an hour.
- Place the different rolls next to each other and with a sharp, slightly moistened knife cut your rolls (about 2.5 cm in height).
- Decorate as desired with wasabi, Crusco pepper, paprika and enjoy it with soja sauce.
Receipe and photo by Chiara Caprettini @Nordfoodovestest
Groix & Nature is committed to donate 1% of its sales to SNSM "Société Nationale de Sauvetage en mer". Founded in 1967, its primary vocation is the commitment of volunteers and free to the service of safeguarding human life at sea and on the beaches.
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