Sushi Burrito with Sea Grapes Seaweed

Ingredients: see here

Preparation:

Seagrapes
Rinse and soak your dehydrated green caviar (you can do it the evening before)

Salmon / Tofu:
Slice the salmon, or alternatively the tofu slices, into pieces, add to a bowl with 1 teaspoon sesame oil, 1 teaspoon soy sauce, ½ teaspoon rice wine vinegar, finely chopped onion strips, some spring onion rolls and grated ginger. Mix everything. Then add chilli flakes and put this bowl aside.

Brown rice:
Boil half a cup of brown rice, mix these measures with 2 teaspoons of rice wine vinegar.

Nori sheets:
Put the nori sheet on the rolling mat, put a layer of brown rice and vinegar on the nori sheet (please leave the edge to the right and left and the end slightly)
Then add a strip of marinated salmon (tofu) and a number of avocado slices.

Sprinkle grated carrots over it.

Roll the burrito tightly together with the rolling mat, moisturize the small free end of the Nori-sheet with some water, so that the burrito ‘sticks’.
Cut this roll diagonally apart in the middle and garnish the plate with Sea Grapes and carved vegetables.

This fits a dip of choice for example with wasabi, chilli, garlic –  see more Sauce recipes here  

Enjoy this Green Caviar Experience

sushiburrito with salmon or tofu

 

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