Crispbread Sushi

One crispbread slice makes four sushi rolls.

Salmon Sushi

4 slices FINN CRISP Traditional/Hi-Fibre crispbread
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 crispbread
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 crispbread
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 crispbread, 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.

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