A way to make Japanese-style rice cakes more palatable. This very quick and easy recipe can transform simple biscuits into a refined lunch for two, light and gluten-free.
Ingredients for two portions:
- 1 avocado
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper according to taste
- 4 rice cakes (preferably wholemeal)
- 2 teaspoons of sriracha sauce
- 1 teaspoon of black sesame seeds
- 2 teaspoon nori seaweed cut into strings
Preparation :
- In a bowl mix the avocado pulp with the garlic and onion powder, salt and pepper and divide the mixture over each biscuit
- A splash of sauce and a pinch of sesame seeds on each cake and finally garnish with nori seaweed
Each portion (2 biscuits) 249 kcal | 16g Fat | 25.8g Carbohydrates (8g Fiber and 1g Sugars) | 4.3g Protein
