1/3 cup of water (80 ml)
1/2 tablespoon of wheat flour
2 tablespoons of lime juice
1/2 teaspoon of salt
5 drops of pepper sauce
1/4 cup of olive oil (60 ml)
1/2 teaspoon of coriander in flakes
4 sheets of nori seaweed (12 g)
8 slices of whole wheat bread (265 g)
1 cup of chopped lettuce (45 g)
8 strands of kani (120 g) shredded
1/3 cup of water (80 ml)
1/2 tablespoon of wheat flour
2 tablespoons of lime juice
1/2 teaspoon of salt
5 drops of pepper sauce
1/4 cup of olive oil (60 ml)
1/2 teaspoon of coriander in flakes
4 sheets of nori seaweed (12 g)
8 slices of whole wheat bread (265 g)
1 cup of chopped lettuce (45 g)
8 strands of kani (120 g) shredded
In a small saucepan, combine the water and flour and cook over high heat, stirring constantly with a wooden spoon until slightly thickened (approximately 1 minute)
Transfer to a bowl, add lime juice, salt, pepper sauce, olive oil, and coriander, and stir vigorously. Reserve
Doubling the sheets of nori seaweed to match the size of the bread slices
On four slices, distribute the nori seaweed, lettuce, and kani
Drizzle with the reserved mixture
Cover with the remaining slices
Place on four plates and serve immediately.
