Serves
4
Prep Time
30 minutes
Cooking Time
15 minutes
Ingredients
- 1½ cups sushi rice
- 375g packet frozen Birds Eye Fish Fingers
- 4 nori sheets
- 2 tablespoons mayonnaise
- ½ cucumber, cut into thin strips
- 8 thin strips red capsicum
- Soy sauce and wasabi, for serving
Method
STEP 1Cook sushi rice following packet directions and cool quickly. Meanwhile, cook 8-10 Birds Eye Fish Fingers following packet directions.
STEP 2
Place nori sheet, shiny side down on a bamboo mat and spread 1 cup cold cooked rice on 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
Holding 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 4-5cm 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
Cut each sushi roll in half as a ‘handroll’ for lunch, or into 8 pieces as finger food.
Serve with soy sauce and wasabi.
Tips
As the sushi rice is very sticky, use wet hands with cold water when pressing the rice out onto the nori sheets.