Gastronomixs

Nori crisp

A crispy element with the rich taste of nori and a flavourful addition to an Asian or salty dish.

Creation by Gijs Kemmeren, Herberg de Kop van ’t Land restaurant, Dordrecht, the Netherlands.

Nori crisp

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Ingredients

150

g

sushi rice

60

g

fresh or salted nori

 

 

ponzu

 

 

salt and pepper

 

Preparation method

  • Overcook the sushi rice in plenty of water.
  • Soak the nori in cold water for five minutes.
  • Drain the rice and add the nori.
  • Blend in a thermo blender until smooth and season with the ponzu and salt and pepper.
  • Thinly spread the still-warm mixture onto silicone mats.
  • Dry in an oven at 120°C for about an hour until crispy. Drying times will depend on the thickness.

Serving suggestions

  • A crispy garnish that can be used in a variety of ways, from an amuse-bouche right through to the main course. Use it in an amuse-bouche made from cockles, lemon, and samphire.

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