spoon spoon spoon Masterchef


4 Moving Mountains Fish Fingers

150g sushi rice

2 nori sheets

½ cucumber, seeds removed, cut to thin batons

1 avocado, peeled and sliced

1 red pepper, cut to thin batons


3 tbsp vegan mayo

1 tbsp sriracha sauce

2 spring onions, finely sliced


To serve:

Sushi ginger

Soy sauce


  1. Cook the Fishfingers following the instructions on the packet. Meanwhile, cook the rice – start with rinsing it a few times to get rid of any excess starch. Then, follow the instructions from packaging and leave to cool.
  2. While you wait for the rice to cool, make the sauce, simply combining all the ingredients – vegan mayo, sriracha sauce and spring onion.
  3. Assemble the sushi rolls. Put one of the nori sheets on a bamboo mat. Spread half of the rice over the nori sheet, leaving a small space at the top edge of the nori rice-free, so you can seal the roll (this step will be easier if you dip your hands in a bowl of water first).
  4. Line the roll with two fishfingers, cucumber, red pepper on the bottom quarter, top with the avocado and sauce. Roll the nori up tightly, using the bamboo mat. Seal the edge with a little water.
  5. Repeat this step with the second nori sheet and any of your remaining ingredients.
  6. Serve with sushi ginger and soy sauce.