recipes
Crunchy Fish Sushi Rolls
Homemade sushi is easy to make and the finished product is just delicious. Kids will love these crunchy sushi rolls. Wasabi and pickled ginger are hot so use with caution!
serves 4
30 min prep
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ingredients
| 1½ cups raw Japanese Sushi Rice 4 nori (roasted seaweed) sheets 8-10 frozen Birds Eye Fish Fingers, cooked following packet directions 2 tablespoons reduced fat mayonnaise ½ cucumber, cut into strips 8 thin strips red capsicum Reduced salt soy sauce, for serving |
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instructions
step 1
Cook sushi rice following packet directions and cool quickly.
step 2
Place nori sheet, shiny side down onto a bamboo mat and spread 1 cup cold cooked rice onto the sheet leaving a 4-5cm gap at the top. Spread 2 teaspoons mayonnaise in a horizontal line across the middle of the rice. Place 2-3 cooked Birds Eye Fish Fingers, strips of cucumber and capsicum on the mayonnaise.
step 3
Hold the edges of the mat nearest to you; roll the rice and nori over so that the rice edges meet. Spread a little water over the 4-5 cm piece of nori strip that is left; wrap it around the roll and seal. Wrap in plastic wrap and refrigerate until required. Repeat with remaining ingredients.
step 4
Remove plastic wrap and cut each sushi roll in half as a 'handroll' for lunch or into 8 pieces as finger food. Serve with soy sauce, wasabi and pickled ginger.
recipe tip
As the sushi rice is very sticky, wet hands with cold water to press the rice out onto the nori sheets.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1020kJ (244Cal) | 329kJ (79Cal) |
| Protein | 12.1g | 3.9g |
| Fat- Total | 7.8g | 2.5g |
| - Saturated | 1.3g | 0.4g |
| Carbohydrate | 30.1g | 9.7g |
| - Sugars | 9.0g | 2.9g |
| Dietary Fibre | 1.5g | 0.5g |
| Sodium | 491mg | 158mg |
| Potassium | 174mg | 56mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Crunchy Fish Sushi Rolls
Crunchy Fish Sushi Rolls
Homemade sushi is easy to make and the finished product is just delicious. Kids will love these crunchy sushi rolls. Wasabi and pickled ginger are hot so use with caution!
ingredients
1½ cups raw Japanese Sushi Rice
4 nori (roasted seaweed) sheets
8-10 frozen Birds Eye Fish Fingers, cooked following packet directions
2 tablespoons reduced fat mayonnaise
½ cucumber, cut into strips
8 thin strips red capsicum
Reduced salt soy sauce, for serving
instructions
step 1
Cook sushi rice following packet directions and cool quickly.
step 2
Place nori sheet, shiny side down onto a bamboo mat and spread 1 cup cold cooked rice onto the sheet leaving a 4-5cm gap at the top. Spread 2 teaspoons mayonnaise in a horizontal line across the middle of the rice. Place 2-3 cooked Birds Eye Fish Fingers, strips of cucumber and capsicum on the mayonnaise.
step 3
Hold the edges of the mat nearest to you; roll the rice and nori over so that the rice edges meet. Spread a little water over the 4-5 cm piece of nori strip that is left; wrap it around the roll and seal. Wrap in plastic wrap and refrigerate until required. Repeat with remaining ingredients.
step 4
Remove plastic wrap and cut each sushi roll in half as a 'handroll' for lunch or into 8 pieces as finger food. Serve with soy sauce, wasabi and pickled ginger.
serves 4 30 min prep recipe tip
As the sushi rice is very sticky, wet hands with cold water to press the rice out onto the nori sheets.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au