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