Nori and rice cheese straw
The combination of the cheese, puffed rice, and nori is deliciously salty and crispy.
In this recipe we use Shokunin Japanese Nori for its delicate crispness and authentic roasted flavour, offering the ideal texture. Carefully selected and imported by SushiSushi, directly from Japan to ensure the highest quality and authentic flavour.
Makes about 60 pieces.
Allergens and dietary requirements
- Sesame seed
- Fish
- Cow's milk
- Lactose
- Pescetarian
Ingredients
Preparation method
Place the unwashed sushi rice, water, and kombu together in a pan and cook for about 12 minutes, until the rice is tender.
Remove the kombu from the pan and place the rice in the thermoblender along with the comté.
Blend until spreadable. Use some dashi if necessary to make the mass easier to blend through. It doesn't have to be completely smooth!
Cut the nori into strips about 1.5cm wide.
Quickly but evenly spread the mixture over the nori strips. Be careful, the nori will soften, so work fast to avoid breaking the strips.
Sprinkle with some black sesame and then place on silicone mats in the oven to dry for 3 to 4 hours.
Store in a sealed container until shortly before serving.
Deep-fry the nori cheese straws in oil at about 200°C until they start to colour lightly.
Grate fresh comté on top and then serve immediately.
Serving suggestions
- Delicious in a dish with beef tartare, duck liver parfait, and red onion.
- Pairs well with ginger, plum, and spring onion.
- Perfect with lamb, coriander, and paprika.
