Fabergé Avocado Egg

MAKES 2

POTS

SASHIMI-ROSE FLOWERPOT

Another cute and surprising dish, this ‘flowerpot’ is actually a cleverly disguised layer of rice and nori that serves as a base for the salmon and avo rose. This recipe makes 2 pots, just multiply it if more friends are coming over.

INGREDIENTS

1 avocado, pit and skin removed 150g salmon sashimi, cut into slices 75g sushi rice, cooked according to the package and seasoned with sushi vinegar

For the nori and black sesame ‘soil’: 1 nori sheet, roughly crumbled 2 tbsp. black sesame seeds 1 tsp. ground ginger Sea salt To garnish: lime basil cress, 40g wakame or seaweed salad, rehydrated To serve: soy sauce, wasabi, pickled sushi ginger

EQUIPMENT NEEDED

Food processor

METHOD

1 In a deep skillet, mix the crumbled nori, black sesame seeds, ginger and a pinch of sea salt together to make the ‘soil’. Toast on medium heat for 5–10 minutes. Pulse the mixture in a food processor until everything is thoroughly combined and resembles potting soil. 2 To make your sashimi ‘rose’, start making an avocado rose using the instructions on p.11, but insert a slice of salmon between every 2–3 slices of avocado. 2 tapas bowls or small terracotta plant pots

3 To assemble the pots, use 2 brown tapas bowls or small terracotta plant pots. Layer the base with the sushi rice, dividing it equally between the containers. Follow with a layer of nori and black sesame soil, packing it over the rice. 4 Place the sashimi rose on top of the soil crumble and decorate with wakame and lime basil as pictured. Serve with soy sauce, wasabi and pickled ginger on the side.