These cones are a quick and easy starter, and are fun for parties too.
Makes 8 cones
Ingredients
2 sheets Clearspring Sushi Nori [1]
100g cooked Clearspring Brown Rice [2]
a handful of chopped watercress
a large carrot, grated
4 tbsp toasted sesame [3] seeds
juice of half a lemon
1 tbsp coarse grain mustard
1 tbsp Clearspring Ume Plum Seasoning [4]
watercress sprigs for garnish
Method
1. With scissors, cut each nori sheet into four quarters.
2. Place all the remaining ingredients in a bowl and mix together well.
3. Take one piece of nori at a time, carefully rolling it into a cone.
4. Use a drop of water on your finger to stick the overlapping sides together.
5. Just before serving, fill each cone with the mix, decorating the top of each one with a sprig of watercress.
Recipe adapted from Peter and Montse Bradford’s book Cooking With Sea Vegetables.