Mussel Rolls

Description

Perfect for the table and with drinks. I use smoked mussels; you can use ones marinated in spices, with lemon juice, or pan-fry them yourself. Serve the rolls cold with soy sauce or any other Asian-style sauce. You can garnish the finished rolls with broom flowers, as in the recipe, or serve them without garnish.

Instructions

1. 1

   Step 1

   Boil the rice until done, adding a pinch of salt and rice vinegar to the water. Do not overcook it—the rice should stay loose and fluffy—then let it cool.

2. 2

   Step 2

   Wash the wild garlic, then pat it dry with paper towels and trim the stems.

3. 3

   Step 3

   Lay out a sheet of nori, lightly moisten it with water, then spread rice over one-third of the nori, leaving a 1.5-centimeter margin from the edges.

4. 4

   Step 4

   Lay the wild garlic leaves on the rice, arrange the smoked mussels in a row, then roll up the roll.

5. 5

   Step 5

   Do the same with the remaining leaves, then cut each one into pieces with a sharp knife.

6. 6

   Step 6

   Serve the dish immediately, garnished with gorse flowers, soy sauce, and wasabi.