Crisp of black olives and seaweed

This recipe is all about the crispy texture and the appearance. Its colour and structure make it a memorable and very decorative element.

Crisp of black olives and seaweed

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sushi rice



olive powder



nori powder



sushi vinegar

Preparation method

  • Cook the rice in salted water until done. Drain and allow the steam to evaporate until dry.
  • Blend the rice into a smooth paste.
  • Blend the olive powder and nori powder into the paste.
  • Season the paste with a few drops of sushi vinegar.
  • Spread it out very thinly on a silicone mat.
  • Roll a dough roller for pricking holes into dough over the surface to prick holes into it.
  • Bake for approximately half an hour at 120°C until light brown and crispy.
  • Store in an air-tight container with silicone granules.

Serving suggestions

  • As part of a snack or amuse-bouches assortment.
  • As a garnish for hearty dishes, such as oyster, steamed leek and quinoa.

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