1 tsp Creamed horseradish
1 tbsp Obazda
10 slice bacon
1 bunch chives
2 piece nori leaves
120 g potato crisps
320 g radish
35 ml rice vinegar
80 g roast pork (pre-roasted)
0.5 tsp salt
1 tbsp sugar
150 g sushi rice
Cook the sushi rice according to the package instructions.
Mix the salt and sugar with the rice vinegar until everything has dissolved.
Fold the mixture into the cooked rice.
Ingredients
150 g sushi rice, 0.5 tsp salt, 1 tbsp sugar, 35 ml rice vinegar
Cut the radish and roast pork into strips. Fry the bacon in a pan without any fat until crispy.
Wrap the bamboo mat in cling film. Place the nori leaves on the mat, rough-side-up.
Prepare a bowl of cold water. With wet fingers, spread 100 g of rice onto the nori sheet and flip it so that the nori side is facing upwards.
Ingredients
320 g radish, 80 g roast pork (pre-roasted), 10 slice bacon, 2 piece nori leaves
Spread some creamed horseradish onto the nori sheet.
Top with some radish, chive stems and sliced meat.
Carefully roll up the sheet using the bamboo mat and place it seam-side down. Refrigerate for 30 minutes.
Slice up the sushi rolls, crumble the bacon and coat the sushi rolls in it.
Ingredients
1 tsp Creamed horseradish, 0.5 bunch chives
Spread some Obazda onto the nori sheet.
Top with some radish and chive stems.
Carefully roll up the sheet using the bamboo mat and place it seam-side down. Refrigerate for 30 minutes.
Slice up the sushi rolls, crush the crisps and coat the sushi rolls in them.
Ingredients
1 tbsp Obazda, 0.5 bunch chives, 120 g potato crisps
Serve with sushi rolls.
626.5
15.39 g
36.91 g
58.03 g
