July: Crispbread Sushi

One crispbread slice makes four sushi rolls.

Salmon Sushi

4 slices FINN CRISP Traditional/Hi-Fibre (rectangular)
fresh-salted salmon (gravlax)
wasabi mayonnaise
seaweed for garnishing

Cut the crispbread into four slices with a sharp knife.
Spread thinly with wasabi mayonnaise and top with a nice slice of salmon.
Cut the seaweed lengthwise into strips. Wrap the strips around the bread for decoration.


Tuna Sushi

4 slices FINN CRISP Traditional/Hi-Fibre (rectangular)
fresh tuna
wasabi mayonnaise
seaweed for garnishing

Cut the crispbread into four slices with a sharp knife.
Spread thinly with wasabi mayonnaise and top with a nice piece of tuna.
Cut the seaweed lengthwise into strips. Wrap the strips around the bread for decoration.


King Prawn Sushi

4 slices FINN CRISP Traditional/Hi-Fibre (rectangular)
16 king prawns with tails
wasabi mayonnaise

Cut the crispbread into four slices with a sharp knife.
Spread thinly with wasabi mayonnaise and top with a king prawn.


Cucumber Boat Sushi

2 cucumbers (each makes approx. 6 boats), depending on the length)
4 slices FINN CRISP Traditional (rectangular), cut into 1.5 cm wide, long rectangles
wasabi
seaweed for garnishing

Cut the cucumber into 2-3 cm lengths. Chop each chunk in half lengthways and scoop out the seeds.
Spread the bottom of each crispbread rectangle with wasabi and place in a scooped-out cucumber boat.
Cut the seaweed lengthwise into strips. Wrap the strips around the boats for decoration.