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Fish Finger & Crisps Maki Sushi Roll

A great and lively crunchy texture - try this!

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 4 Prep: 20 min Cook: 15 min

Ingredients

Sushi rice 400g
Nori sheet (1/2) 4
Salad lettuce leaves 4
Ready salted crisps 1 pack (25g)
Fish fingers (frozen) 4
Cucumber (1cm square, as long as the nori sheet) 4
Mayonnaise a little

Method

1
Put the fish fingers in the oven for 14 minutes (220C). When cooled, cut into half lengthways (1cm square).
2
Cut the cucumber into 1cm square batons. Remove the hard centre of the salad leaves and cut into 3cm wide strips.
3
Open the pack of crisp just slightly, then crush using a rolling pin.
4
Place some cling film on a bamboo mat, then put the nori sheet on top near to you.
5
Spread out 100g sushi rice evenly, leaving 1cm clear across the top.
6
Sprinkle the crushed crisps on top and press down into the rice. Turn over the nori and rice.
7
Lay the salad leaves across the nori, just below the centre line. Add the fish fingers and cucumber slices.
8
Squeeze the mayonnaise in between the fish fingers and cucumber slices.
9
Lift the bamboo mat from your side and roll upwards.
10
Finish with the seam at the bottom and press down firmly to seal.
11
Wet a knife and slice into 6 pieces. Remove the cling film and arrange on a plate.
12
To make sushi rice, see this recipe ID...

Tips & Note

●This time, I used the smooth side of the bamboo mat.
●Don't press the rice down too hard at Step 5 otherwise it will become too solid.

Fish Finger & Crisps Maki Sushi Roll

A great and lively crunchy texture - try this!

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves 4

Prep: 20 min

Cook: 15 min

Ingredients

Sushi rice 400g
Nori sheet (1/2) 4
Salad lettuce leaves 4
Ready salted crisps 1 pack (25g)
Fish fingers (frozen) 4
Cucumber (1cm square, as long as the nori sheet) 4
Mayonnaise a little
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Fish Finger & Crisps Maki Sushi Roll

Recipe ID :408 Posted on 27 APR 2015
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Serves 4

Prep 20min
Cook 15min
views 8,986
printed 196

saved 3

A great and lively crunchy texture - try this!

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Mizue
Recipe By
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Mizue
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Ingredients

Print Ingredients Email Ingredients
400g
4
4
1 pack (25g)
4
4
a little

Method

Prep
20min
Cook
15min
1
Put the fish fingers in the oven for 14 minutes (220C). When cooled, cut into half lengthways (1cm square).
2
Cut the cucumber into 1cm square batons. Remove the hard centre of the salad leaves and cut into 3cm wide strips.
3
Open the pack of crisp just slightly, then crush using a rolling pin.
4
Place some cling film on a bamboo mat, then put the nori sheet on top near to you.
5
Spread out 100g sushi rice evenly, leaving 1cm clear across the top.
6
Sprinkle the crushed crisps on top and press down into the rice. Turn over the nori and rice.
7
Lay the salad leaves across the nori, just below the centre line. Add the fish fingers and cucumber slices.
8
Squeeze the mayonnaise in between the fish fingers and cucumber slices.
9
Lift the bamboo mat from your side and roll upwards.
10
Finish with the seam at the bottom and press down firmly to seal.
11
Wet a knife and slice into 6 pieces. Remove the cling film and arrange on a plate.
12
To make sushi rice, see this recipe ID...

Tips & Note

●This time, I used the smooth side of the bamboo mat.
●Don't press the rice down too hard at Step 5 otherwise it will become too solid.

Category

Japan Easy Peasy Healthy Hors D'Oeuvres Starters Sushi Cod Fish Lettuce Rice Salad Vegetables Seafood Home Party Light Bites

Related fishfinger maki crisps sushi vinegar sushi ready salted cucumber lettuce salt and vinegar
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