No Fish Finger Sushi
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Serves: 2 | Prep: 30 mins | Cook: 15 mins | Difficulty: Masterchef
INGREDIENTS
- 4 Moving Mountains Fish Fingers
- 150g sushi rice
- 2 nori sheets
- ½ cucumber, seeds removed, cut into thin batons
- 1 avocado, peeled and sliced
- 1 red pepper, cut into thin batons
- 3 tbsp vegan mayo
- 1 tbsp sriracha sauce
- 2 spring onions, finely sliced
- To serve: sushi ginger, soy sauce
METHOD
- Cook the Fish Fingers following the instructions on the packet. Meanwhile, cook the rice, rinsing it a few times to remove excess starch, then follow the pack instructions and leave to cool.
- While the rice cools, make the sauce by combining the vegan mayo, sriracha sauce and spring onion.
- Assemble the sushi rolls. Put a nori sheet on a bamboo mat, spread half the rice over it, leaving a small space at the top edge to seal the roll (dipping your hands in water first makes this easier).
- Line the roll with two fish fingers, cucumber and red pepper on the bottom quarter, top with avocado and sauce. Roll the nori up tightly using the bamboo mat and seal the edge with a little water.
- Repeat with the second nori sheet and remaining ingredients. Serve with sushi ginger and soy sauce.
