Rice sandwich with plum and dried young sardine
White sesame 1 teaspoon
Roasted seaweed sheet 2
Pickled plum 2
Dried young sardine 10g
Wrap the rice tightly bringing the four corners towards the center, so it hardly crumbles when cutting it.
How to make it
Place the plums in a bowl after removing seeds, and mash them with a spoon. Add the white sesame into steamed rice.
Place a sheet of seaweed on cling wrap, spread 1/4 of the rice on then add on the plum and the sardine.
Place another 1/4 of the rice onto (2), then wrap it with the seaweed sheet by bringing each corner towards the center. Make another one.
Leave it for 4 or 5 minutes till the seaweed becomes soft, Cut it into half.
Igarashi is a young cooking specialist, who is seen in media widely from magazines to televisions. The multi-talented specialist is involved in a range of activities including recipe development, writing columns on nutrition, nurturing chefs, and conducting lectures, etc.
He is the president of the FoodCreativeFactory Corporation