Tomino Confetti Sushi
12
plain 35g tomini
Avocado, white and black sesame seeds, poppy seeds
1
small piece of green celery
Chives
Dried apricots
Shelled almonds
Bresaola
Smoked tuna
Pink peppercorns
1/2
lemon
Pumpkin and ginger jam
Salt
La preparazione della ricetta
1
Roll the tomini in the chopped apricots and almonds to form two small cylinders.
Peel and finely chop the avocado, drizzle it with lemon juice, then roll the tomini in it and finally place a pink peppercorn on top.
2
Do the same with the black sesame seeds, inserting a small avocado stick inside.
Mash 3 tomini in a bowl, add the chopped chives, and spread some of the mixture onto the bresaola slices. Roll them up and cut them into small cylinders.
3
With the remaining mixture, make a cylinder, roll it in the poppy seeds, and cut it into pieces. Finally, roll the last tomini in the white sesame seeds, flattening them; cut them into pieces and place a rectangle of smoked tuna on top.
