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Fish Finger Roll (Uramaki)

Method and ingredients for Uramaki sushi with fish fingers and colourful fresh vegetables.

Fish Finger Roll (Uramaki)
Total time 15 mins
Preparation time: 5 mins
Cooking time: 10 mins
Nutrition facts (per portion): 588 kJ / 141 kcal
Fat: 7,7 g
Protein: 7 g
Carbohydrates: 10,4 g

Ingredients for 8 portion(s)

  • 2 fish fingers (frozen)
  • Oil for frying or deep frying
  • 1 nori sheet
  • 200 g cooked sushi rice*
  • ½ tsp wasabi paste
  • 2 tsp mayonnaise
  • 1 handful rocket
  • 5-6 red pepper strips
  • 2 cucumber strips
  • 2 tsp Kikkoman Sesame Dressing**
  • 2 tbsp toasted sesame seeds

**Alternative for the Kikkoman Sesame Dressing: 10 g peanut butter, 10 g water, 2 g Kikkoman naturally brewed soy sauce,1-2 drops of sesame oil.

To serve:
Cress, mayonnaise, Kikkoman Sesame Dressing** and Kikkoman naturally brewed soy sauce

Preparation

  1. Fry or deep fry fish fingers. 
  2. Place 1 nori sheet on the sushi mat.
  3. Spread the sushi rice on it with wet fingers.
  4. Turn over completely.
  5. Spread wasabi paste and mayonnaise lengthwise narrowly along the middle.
  6. Place rocket, fish fingers, red pepper and cucumber strips lengthwise on top.
  7. Drizzle with Kikkoman Sesame Dressing**. 
  8. Roll up the roll.
  9. Wrap in cling film, fix with sushi mat and unwrap.
  10. Cut into 8 pieces of the same size.
  11. Turn each in sesame seeds on two sides.
  12. Arrange with cress, mayonnaise and Kikkoman Sesame Dressing.

*Sushi rice (approx. 1 kg cooked sushi rice)

  • 450 g (540 ml) Japanese rice 
  • 450 ml water 

Cook rice first then season with 

or alternatively: 

  • 70 ml rice vinegar 
  • 30 g sugar 
  • 15 g salt 

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. 

Total time 15 mins
Preparation time: 5 mins
Cooking time: 10 mins
Nutrition facts (per portion): 588 kJ / 141 kcal
Fat: 7,7 g
Protein: 7 g
Carbohydrates: 10,4 g

Ingredients for 8 portion(s)

  • 2 fish fingers (frozen)
  • Oil for frying or deep frying
  • 1 nori sheet
  • 200 g cooked sushi rice*
  • ½ tsp wasabi paste
  • 2 tsp mayonnaise
  • 1 handful rocket
  • 5-6 red pepper strips
  • 2 cucumber strips
  • 2 tsp Kikkoman Sesame Dressing**
  • 2 tbsp toasted sesame seeds

**Alternative for the Kikkoman Sesame Dressing: 10 g peanut butter, 10 g water, 2 g Kikkoman naturally brewed soy sauce,1-2 drops of sesame oil.

To serve:
Cress, mayonnaise, Kikkoman Sesame Dressing** and Kikkoman naturally brewed soy sauce