In Japanese cuisine, the freshness of the ingredients is absolutely crucial. This is particularly true of sushi, which is made up largely of raw ingredients. Our Snøfrisk® fits in perfectly with this aim and makes these tiny, fine delicacies even a little bit fresher, creamier and more delicate. A sip of fruity, sparkling white wine and your summer pleasure is complete!
- 60 g Snøfrisk® Original
- 0,5 tsp wasabi paste
- 1 sheet nori seaweed
- 200 ml sushi rice, cooked and seasoned
- 0,5 avocado, cut into strips
- 4 surimi sticks, cut lengthwise
- Pickled ginger strips
- 8 slices smoked salmon (or ham or fried aubergine slices)
- A little fresh dill
- Salad, if desired
For 16 pieces
Here is how you do it
Mix Snøfrisk® and wasabi paste and add 1 tsp very finely chopped ginger strips. Leave to stand. Place the nori on the bamboo mat with the smooth, shiny side facing down. Spread the rice on top, but leave a 2 cm strip free at one end of the sheet. The rice layer should be slightly less than 1 cm thick. Spread part of the Snøfrisk® wasabi mixture in a horizontal strip in the middle of the rice layer. Place the avocado and surimi sticks on top. Moisten the free end of the nori with water, then roll it and the topping towards the free end using the bamboo mat, ensuring the roll sticks together.