Crab Stick Torte with Spinach

1. 1 Crab stickspack 200 g ≈ $2.80 65 g
2. 2 Long-grain ricepack 800 g ≈ $1.94 65 g
3. 3 Fresh spinachpack 150 g ≈ $2.50 30 g
4. 4 Cherry tomatoespack 250 g ≈ $2.50 100 g
5. 5 Mayonnaise 15 g
6. 6 Butterpack 180 g ≈ $1.58 6 g
7. 7 Balsamic vinegar 5 ml
8. 8 Red caviarpack 140 g ≈ $16.00 10 g
9. 9 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, cover with twice the volume of water, and microwave for 12–15 minutes until tender.

2. Chop the crab¹ sticks finely and mix with mayonnaise.

3. Wash the spinach, trim the stems, chop finely, and sauté in butter⁶ for 2–3 minutes, then season with salt.

4. Combine the spinach with the rice and let sit covered for 5 minutes.

5. Slice the cherry⁴ tomatoes into crescents.

6. Assemble the torte in a ring mold: start with the tomatoes at the bottom, then the crab¹ mixture, and top with the rice and spinach.

7. Drizzle with balsamic vinegar, garnish with red⁸ caviar, and remove the ring.