Asian flavours are highlighted with a three-part canapé featuring one of our favourite options for Eastern-inspired appetizers. Crisp nori-wrapped rice crackers topped with fresh pak choy and enoki mushrooms create a light, flavourful bite perfect for entertaining.
Ingredients
Nori-Wrapped Rice Crisps
- 1 tablespoon brown rice miso paste
- 1 tablespoon Della Terra Toasted Sesame Oil
- 10 plain, unsalted rice crisps
- 1 sheet raw nori, cut into 3-inch by 1-inch strips
Pak Choy
- 1/4 cup Della Terra Honey Ginger White Balsamic Vinegar
- 2 teaspoons Della Terra Toasted Sesame Oil
- 2 teaspoons soy sauce
- 1 cup packed finely chopped pak choy
- 3 tablespoons chopped scallions, greens only
To Assemble
- Enoki mushrooms, cut into small pieces
Directions
Nori-Wrapped Rice Crisps
Preheat the oven to 425°F.
Mix together the brown rice miso paste and Della Terra Toasted Sesame Oil until combined.
Using a pastry brush, brush each strip of nori with the miso mixture. Once the nori begins to soften, wrap each strip around a rice crisp.
Place on a baking sheet with the seam side down.
Bake for about 15 minutes, until the bottoms are browned. Flip and bake for another 10 to 15 minutes, until golden on both sides.
Remove from the oven and let cool completely while preparing the pak choy.
Pak Choy
About 30 minutes before serving, place the Honey Ginger White Balsamic Vinegar, Toasted Sesame Oil, and soy sauce in a bowl. Whisk to combine.
Add the pak choy and scallions and mix well.
To Assemble
Top each rice crisp with a small amount of the pak choy mixture.
Finish with a few pieces of enoki mushrooms and serve immediately.