10 slice Bacon
1 bundle Chives
1 tsp Creamed horseradish
2 units Nori leaves
1 tbsp Obazda
120 g Potato crisps
320 g Radish
35 ml Rice vinegar
80 g Roast pork (roasted)
1 tbsp Sugar
150 g Sushi rice
0.5 tsp salt
Cook the sushi rice according to the packet 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 into strips. Fry the bacon in a pan without adding 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. Using wet fingers, spread 100 g of rice on each nori sheet and turn over so that the side with the nori sheet is facing upwards.
Ingredients
320 g Radish, 80 g Roast pork (roasted), 10 slice Bacon, 2 units Nori leaves
Spread the horseradish cream on the nori sheet.
Spread some radish, chive stalks and sliced roast on top.
Carefully roll up with the bamboo mat and place on the seam side. Chill for 30 minutes.
Cut the sushi rolls, crumble the bacon and then roll in it.
Ingredients
1 tsp Creamed horseradish, 0.5 bundle Chives
Spread Obazda on the nori sheet
Spread some radish and chive stalks on top.
Carefully roll up with the bamboo mat and place on the seam side. Chill for 30 minutes.
Cut the sushi rolls, crumble the chips and then roll in them.
Ingredients
1 tbsp Obazda, 0.5 bundle Chives, 120 g Potato crisps
Serve with sushi rolls.
626.5
15.39 g
36.91 g
58.03 g
