Nori Crisp
A crispy nori-and-sushi-rice sheet with a rich seaweed flavour, seasoned with ponzu — a savoury garnish for Asian-inflected dishes.
Nutrition
per per 300 g portion320
Calories
8g
Protein
60g
Carbs
3g
Fat
Ingredients
| 150 g | sushi rice |
| 60 g | fresh or salted nori |
| as needed | ponzu |
| as needed | salt and pepper |
Instructions
- Overcook the sushi rice in plenty of water.
- Soak the nori in cold water for 5 minutes.
- Drain the rice and add the nori.
- Blend in a thermo blender until smooth; season with the ponzu, salt and pepper.
- Thinly spread the still-warm mixture onto silicone mats.
- Dry in an oven at 120°C for about an hour until crispy (drying time depends on thickness).
Serving suggestions: as a crispy garnish from an amuse-bouche to a main course; e.g. in an amuse-bouche with cockles, lemon, and samphire.