These cones are a quick and easy starter, and are fun for parties too.

Makes 8 cones

Ingredients:
2 sheets Clearspring Sushi Nori
100g cooked brown rice
a handful of chopped watercress
a large carrot, grated
4 tablespoons toasted sesame seeds
juice of half a lemon
1 tablespoon coarse grain mustard
1 tablespoon Clearspring Ume Plum Seasoning
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.