48 g Chives
20 g Creamed horseradish
2 units Nori leaves
60 g Obazda
120 g Pork rind (puffed, or crumbled bacon)
120 g Potato granules (puffed, or crumbled crisps)
320 g Radish
35 ml Rice vinegar
80 g Roast pork (roasted)
15 g Sugar
150 g Sushi rice
280 ml Water
Cook the sushi rice without preheating for 20 minutes in the BORA X BO at a temperature of 98°C and 100% humidity. Then mix the rock salt and sugar with the rice vinegar until everything has dissolved. Fold into the rice.
Ingredients
150 g Sushi rice, 280 ml Water, 15 g Sugar, 35 ml Rice vinegar
Wrap a bamboo mat with cling film to prevent the rice from sticking. Cut the nori leaves in half and place them on the mat with the rough side facing upwards. Fill a large bowl with cold water. Using wet fingers or a palette, spread 100 g of rice on each nori sheet, turn the nori sheet with the rice so that the side with the nori sheet is facing upwards. Repeat with all other nori sheets.
Ingredients
2 units Nori leaves
Spread 5 g of horseradish cream on a nori leaf, top with radish sticks, chives and sliced roast. Lift the bamboo mat from underneath and carefully roll everything up, place on the seam side of the nori sheet and chill for 30 minutes. Then cut into sushi rolls and roll them in puffed pork rind.
Ingredients
20 g Creamed horseradish, 160 g Radish, 24 g Chives, 80 g Roast pork (roasted), 120 g Pork rind (puffed, or crumbled bacon)
For the vegetarian version, spread the nori sheet with 15 g Obazda, then top with finely sliced radish sticks and chive stalks. Lift the bamboo mat from underneath and carefully roll everything up, place on the seam side of the nori sheet and chill for 30 minutes. Then cut into small rolls and roll them in puffed potatoes.
Ingredients
60 g Obazda, 160 g Radish, 24 g Chives, 120 g Potato granules (puffed, or crumbled crisps)
Garnish the sushi rolls with soya sauce cream, chives and parsley and serve.
393.5
19.80 g
8.20 g
58.76 g
