Fish Finger Roll (Uramaki)
Method and ingredients for Uramaki sushi with fish fingers and colourful fresh vegetables.
Ingredients
Alternative for the Kikkoman Sesame Dressing:
To serve:
How to Videos
Preparation
Step 1
Fry or deep fry fish fingers.
Step 2
Place 1 nori sheet on the sushi mat.
Step 3
Spread the sushi rice on it with wet fingers.
Step 4
Turn over completely.
Step 5
Spread wasabi paste and mayonnaise lengthwise narrowly along the middle.
Step 6
Place rocket, fish fingers, red pepper and cucumber strips lengthwise on top.
Step 7
Drizzle with Kikkoman Sesame Dressing.
Step 8
Roll up the roll.
Step 9
Wrap in cling film, fix with sushi mat and unwrap.
Step 10
Cut into 8 pieces of the same size.
Step 11
Turn each in sesame seeds on two sides.
Step 12
Arrange with cress, mayonnaise and Kikkoman Sesame Dressing.
Tip:
When cooking rice, use the ratio of rice: water = 1 : 1. Less water is used when preparing sushi rice than when preparing conventional rice.
Sushi rice (approx. 1 kg cooked sushi rice)
- 450 g (540 ml) Japanese rice
- 450 ml water
Cook rice first then season with
- 100 ml Kikkoman seasoning for sushi rice
or alternatively:
- 70 ml rice vinegar
- 30 g sugar
- 15 g salt
Recipe-ID: 943
Recipe as PDF
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