Cut the butternut squash into small cubes and season with a little oil, salt and the Shichimi Togarachi mixture.
Roast in the oven for 25 to 35 minutes at 180°C, until the pieces are tender and begin to caramelize.
Meanwhile, peel and hollow out the cucumber. Cut thin strips with the peeler and leave to marinate with plum vinegar.
In your food processor, mix a few handfuls of frozen peas, the juice of one lemon, olive oil, salt, pepper and a few mint leaves.
Spread this pea preparation over the crispy Sigdal pumpkin seeds, garnish with the pieces of roasted butternut and strips of pickled cucumber.
Sprinkle the crunchy topping with crumbled nori leaves.
Copyright recipe and photo: abritinhelsinki.com