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

Fish Finger & Crisps Maki Sushi Roll

Recipe ID :408 Posted on 27 APR 2015

Serves 4

Prep 20min
Cook 15min
views 10,719
printed 204

saved 3

A great and lively crunchy texture - try this!

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Ingredients

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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.

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