Spread a thin layer of Bio Tahin and Umeboshi paste mixed together beforehand. Lay a small leaf of slightly flame-roasted nori onto each slice of bread. Garnish with a tablespoon of rice and sesame. To finish, add a lettuce leaf and some thin slices of radish, or some peeled, deseeded cubes of raw tomato.

Lima tip: add some crispy sprouted seeds when serving to make your canapé even more appetising and delicately fresh. Try the Mix Printanier or Salade Folle, for example.