Fish Finger Sushi Rolls
Who thought fish fingers could look so fancy?
8 Birds Eye Cod Fish Fingers
4 nori sheets
350g cooked sushi rice
1 avocado
1 large or 2 small carrots
Soy sauce, wasabi and pickled ginger to taste
Cook the sushi rice according to package and then set aside to cool.
Cut the avocado and the carrots into sticks.
Place the nori sheet shiny side down on a sheet of plastic wrap. Spread cold cooked rice on the sheet, leaving a gap at the top.
Place avocado sticks in a horizontal line across the middle of the rice, and flank with two Birds Eye Cod Fillet Fish Fingers, cooked according to the package, and the carrot sticks.
Spread a little water on the top of the nori sheet that isn’t covered with rice. Using the edges of the plastic wrap, roll the rice and nori over and seal.
Put in the refrigerator in the plastic wrap until serving.
Repeat with the 3 remaining sheets.
Before serving, remove the plastic wrap and cut each sushi roll into desired amount - probably about six large pieces or eight small for example. Enjoy with soy sauce, pickled ginger and wasabi to taste.
