• Sushi rice 400 grams
• Nori 4 leaves
• Cream cheese 100 grams
• Avocado 350 grams
• Canned mussels 100 grams
• Chives 1/8 package
• Red bell pepper ½ unit
• Salmon caviar (Ikura) 50 grams
• Soy sauce 80 cc.
• Wasabi 20 grams
• Pickled ginger 40 grams
Prepare the ingredients
Cut the pepper into julienne, pass through boiling salted water for 30 seconds, cool in ice water and cut the avocado into thin slices.
Make the avocado lanes on an extended plastic wrap and save for later.
Season the mussels with pepper; chop the chives in brunoise and reserve.
Extend the sushi rice on the nori leaf, turn it over and place the cream cheese on the nori, arrange the mussels, peppers and chives, then roll well, cover with avocado and cut into 8 pieces.
Decorate with caviar and serve with wasabi, ginger and soy.