Canapes with rice cakes and raw sea urchin

Add a pinch of salt to the boiling water, add the spinach from the stem and boil it. After about a minute, lift it into a colander, drain it, and let it cool.

Cut the rice cakes into half the sizes, arrange them on a net, and bake them in the toaster oven. The guideline is about 8-9 minutes.

Cut the spinach into 2-3cm pieces of food-friendly size. Put unsalted butter for sauteing in a frying pan and heat it, then add the spinach and fry it. Lightly sprinkle salt and white pepper, and remove from heat when everything has blended in.

Match the rice cakes in [2] with your hands to shape them flat. Place the spinach from [3] on top of the rice cakes, and then place fresh sea urchin (about one spoonful per rice cake) on top.

Place the basic tomato sauce, torn unsalted butter and Parmesan cheese in a toaster oven for 2-3 minutes. If the Parmesan cheese is melted, take it out.

Serve in a bowl and topped with shibletto to complete.