This Nori Cylinder is very simple to prepare. You only need nori sheets and your preferred flavoring. Chef Guido uses a slightly fluid green curry paste, which he spreads evenly over the nori sheets.

Wrap a sheet of baking paper around the Rolling Cylinders and place the nori sheet on top. Roll it tightly into long strips around the cylinder to create the desired shape.

Deep fry at 170°C for 1.5 minutes until crisp.

Fill as desired.

At Restaurant Create**, this is served as fried nori glazed with green curry, wrapped in A5 Wagyu from Kagoshima, Japan, topped with Wagyu tartare seasoned with unagi and chives, and finished with N-25 caviar and a mayonnaise made from smoked oil.