Preparation time:
15 min
Quantity for:
4 cones
Suggested wine:
60g Sabo Soy flakes
60g sushi or basmati rice
4 sheets nori seaweed
2 tsp mustard seeds
1 avocado
1/2 cucumber
1cm fresh ginger
apple cider vinegar
teriyaki sauce
soy sauce
wasabi paste
Cooking instructions:
Soak the Soy flakes in warm water for 15 min, and in the meantime cook the rice, without rinsing it, with a small piece of ginger, salt and a teaspoon of apple cider vinegar; peel and cut the cucumber and avocado into batons (8/10cm).

Drain the Soy flakes using a colander and squeeze out the moisture. Heat a frying pan with a drizzle of oil, add the mustard seeds and when they start to toast, add the Soy flakes and sauté for a few minutes, then flavour with the teriyaki sauce.

You can now make the cone: lay out the nori seaweed sheet and on one side first place the rice, which has been left to cool, the Soy flakes, two batons of cucumber and two of avocado, the wasabi paste to taste and a drizzle of soy sauce to season; roll it all up to form a cone and place on the plate.
Serving ideas:
Soaking time: 15 minutes