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Furikake

  • Sesame seeds, toasted 125 g
  • Sea salt, to taste 25 g
  • Nori sheets, cut into thin strips 3 x
  • Bonito flakes 30 g
  • Sugar, optional 5 g

Burger

  1. Furikake

    • Mix ingredients together.
    • Tip: can be stored in a cool, dry place out of direct sunlight for up to two months.
  2. Burger

    • Lightly toast burger buns ready to serve.
    • Wash and drain cos lettuce and set aside ready to use.
    • Combine Knorr Japanese Teriyaki Sauce and Hellmann’s Real Mayonnaise until well mixed. Transfer to squeezy bottle.
    • Seal cauliflower steaks on the grill.
    • Brush with teriyaki mayonnaise and bake for 10 minutes at 180⁰C, or until soft.
    • Remove from oven and sprinkle with Furikake seasoning.
    • Assemble burger and drizzle with extra teriyaki mayonnaise and garnish with dill.