Crisp of Black Olives and Seaweed

1. Cook the rice in salted water until done. Drain and let the steam evaporate until dry.
2. Blend the rice into a smooth paste.
3. Blend in the olive powder and nori powder.
4. Season the paste with a few drops of sushi vinegar.
5. Spread it out very thinly on a silicone mat.
6. Roll a dough pricker (spiked roller) over the surface to prick holes into it.
7. Bake for approximately half an hour at 120°C until light brown and crispy.
8. Store in an air-tight container with silicone granules.

Serving suggestions: As part of a snack or amuse-bouche assortment, or as a garnish for hearty dishes such as oyster, steamed leek and quinoa.