Sushi Nori Tarts

Nori tart cases stuffed with your favourite sushi filling. Revolutionary.

10 prep

30 minutes cook

Serves 6-8

Hugh Woodward

Ingredients

6 sheetsnori paper

100 mlwater

250 gsushi rice, cooked

1 , thinly slicedavocado

1 small jarsalmon roe

2 tspfurikake

We came across this from @mattstication who came up with the idea of setting damp nori sheets between tart tins to make these adorable crisp little sushi cups. Once you've made them you can really stuff them with whatever you like. We've gone for sushi rice, avocado and and salmon roe then furikake seasoning but to be honest, go with whatever you fancy!

Method

Preheat the oven to 150°C.

Place a single nori sheet on a clean worktop with the rough side facing upwards. Brush this side with water and place another sheet on top so the two rough sides stick together. Cut the sheet into four squares.

If you have small fluted tart cases then great, if not you could use muffin tins on top of each other! Gently squish the little squares of nori paper between the cases and use scissors to trim around the edges. Place in the oven for around 15 to 20 minutes to let the nori dry out again.

Wait for the tins tins to cool down and gently remove the nori tarts. They will be crisp and brittle at this point but once you introduce the sushi rice will soften a bit so work quickly - fill them with your desired toppings and tuck in!