With such an ethnic dish, your finger food becomes very glamorous and fashionable. Complete the table with the classic “hashi” Japanese chopsticks), sauces and ginger in little traditional bowls.
300 gr. pre-cooked cous cous
200 gr. Salmon (Sockeye) cut into slices
2 sheets of Alga nori
1 cm thick pineapple slices
1 jar fat-free yoghurt
semi di sesamo
salt, pepper, olive oil
Couscous: 300 g pre-cooked cous cous and 600 g water. Boil the water and cook the couscous for 5 minutes, stirring constantly.
In a mixer mix the yoghurt and mint with a little cucumber skin, salt and pepper and place in fridge. Roasted in a frying pan and then dip the pineapple slices in oil, salt and pepper and cook in the frying pan; cut into cubes and place in fridge. Dampen the alga nori (lightly brushed with water) with water and place on part of the couscous, fill to taste with a little wasabi paste, cucumber, avocado and salmon, all cut into strips. Make into a roll, wrap in cling film and place in fridge for at least one hour. Do the same without the alga, rolling the couscous in black and white sesame seeds, or roll the other way round (see photo), cut the couscous sauce into rounds and serve with the pineapple, yoghurt and mint sauce and soy sauce mixed with wasabi. Place the caviar on top of the sushi rolls.