Related Searches: Rolling Sushi
... , 1 cucumber cut into sticks, 6 sheet nori, 1 cup sushi rice, 0.25 cup pickled ginger drained, 2 tbs rice wine vinegar, 0.25 cup soy sauce, 12 smoked salmon slices. Method: Rinse rice under cold running water until water ...
... strips, the length of the nori and about 1 cm thick, 100 g smoked salmon, 2 tbs pickled ginger, 4 tbs soy sauce. Method: Cook the sushi rice according to the instructions on the packet. Mix together the vinegar and sugar ...
... . Serve with wasabi and soy. Categories: Entrees; Japanese; Salmon; Peanut free; Dairy free; Appetisers; Avocado; Fish; Dec 2021; Finger food; Tree nut free; Seafood; Sushi; Sesame free; Christmas; Rice. Complexity: 2.
... 1 strip kombu, 0.5 tsp salt, 300 g short-grain sushi rice, 4 tbs Japanese rice vinegar, 2 tbs sugar, 2 ... , 1 fillet sashimi-grade tuna, 1 fillet sashimi-grade salmon, 8 tiger prawns prepared and cooked, 1 mackerel fillet ...
... g smoked salmon cut into thin strips, 0.5 small avocado flesh roughly mashed, 0.25 Lebanese cucumber very finely chopped, 2 tbs pickled ginger finely chopped, 2 cup sushi rice rinsed, drained, 0.25 cup sushi seasoning, 2 ...
... holes with rice, pressing firmly to compact. Top with a piece of chicken, then fill with remaining rice. Turn sushi out onto a platter and top with nori. Serve with mayonnaise and soy sauce. Categories: Quick and easy ...
... in a large bowl. Add carrot, cover and refrigerate for at least 1 hour or overnight to marinate. To make the sushi rice, place rice and 3 cups water in a saucepan over high heat. Bring to the boil, reduce heat to low ...
... has absorbed. Turn off heat and allow to steam 5 minutes. Combine warm rice and quinoa in a bowl, add the sushi seasoning and mix it in with a spatula, in a chopping motion. Cool slightly. Place half a sheet of nori onto ...
... and press onto burger. Sprinkle with sesame seeds and serve with wasabi. Categories: Fish; Low sugar; Fish burger; Japanese; Low salt; Low saturated fat; Pescatarian; Wheat free; Sushi; Appetisers; Rice. Complexity: 3.
... sheet of cling film just larger than half of a nori sheet. Place half of a nori, smooth side down, on a sushi mat or a square of heavy-duty foil. Moisten your fingers with water, then spread a quarter of the rice in an ...
... seal. Repeat with remaining ingredients to make 3 rolls. Cut each roll into 4 pieces. Keep cold until ready to eat and serve with lime wedges. Categories: Zucchini; Japanese; Sushi; Chicken; Appetisers. Complexity: 3.
... down with cans. Refrigerate for at least 1 hour or overnight. Cut into pieces. Pack into lunch box with a small tub of soy sauce. Categories: Fish; Summer; Japanese; Cucumber; Sushi; Appetisers; Rice. Complexity: 3.
Turn party sandwiches into something special with these easy-to-make sushi versions. Ingredients: 6 slices wholemeal bread crusts removed, 1 pinch salt, 1 pinch freshly ground black pepper, 185 g tuna drained, 5 tbs ...
Ingredients: 136 g sushi rice, 0.24 cup rice vinegar, 2 tbs granulated sugar, 2 tbs sesame seeds toasted, 4 sheets ... ; Seafood free; Halal; Pescatarian; Japanese; Sushi; Cucumber; Avocado; Rice; Appetisers. Complexity: ...
... of bread, and serve 3-4 per person with a lemon wedge and some salad leaves. Categories: Egg free; High protein; Low sugar; Tree nut free; Pescatarian; French; Fish dishes; Smoked salmon; Appetisers. Complexity: 3.
... at room temperature, 0.25 cup basil pesto, 6 slice smoked salmon, 24 store bought savoury tartlet shells. Method: Cut brie into 24 small wedges. Cut each smoked salmon slice into 4 strips. Wrap each brie wedge in a strip ...
... a sausage shape on the long side. Roll up. Cut into 5 pieces. Repeat with remaining pastry and salmon mixture. Brush salmon rolls with whisked egg. Sprinkle with sesame seeds and a little sea salt. Bake for 20-25 minutes ...
... bread crusts trimmed, 0.25 cup dill to serve, 500 g cream cheese at room temperature, 500 g smoked salmon. Method: Grease and line a 10x20cm straight-sided loaf pan with baking paper, leaving sides to overhang. Process ...
... potatoes, 1 tbs extra virgin olive oil, 460 g salmon portions skin on, 1 cup Greek-style yoghurt, 1 ... heat oil in a large frying pan over medium heat. Cook salmon, skin-side down, for 4 minutes or until skin is crisp ...
... bowl stir until combined. Lay out the slices of smoked salmon and place the dressed potato slices onto the salmon and wrap. Place skewer through to hold salmon in place over the potato. Categories: Low sugar; Soy free ...
... mayonnaise. Sprinkle with chives and sesame seeds. Serve with lime wedges. Categories: Quick and easy; Low sugar; Nov 2023; Claire; Fish dishes; Japanese; Canapes; Salmon; Pescatarian; Appetisers; Snack. Complexity: 2.
... gin, 1 bulb baby fennel thinly sliced, fronds picked, 0.5 cup beetroot hummus, 250 g sliced smoked salmon torn. Method: Using a vegetable peeler, peel skin from cucumber to create a striped pattern. Cut into 12 rounds ...
... lengthways and trim bases to sit flat, if needed. In a small bowl, mix crème fraîche with wasabi. Slice salmon into 1cm strips, then twist strips and place on top of Quke halves. Dollop with crème fraîche mixture and ...
... Combine cream cheese and 1 tbs of lemon juice in a bowl. Top each blinis with some of the cream cheese mixture and salmon slices. Garnish with extra dill and lemon rind. Serve. Categories: Cold canapes; Soy free; Smoked ...
... cheese, 12 slice white sandwich bread crusts removed, 1 tbs chives finely chopped, 0.5 cup fish stock. Method: Place salmon and cream cheese into a food processor and pulse until well combined. Combine gelatine and 1 ...
... 2 tbs chopped capers and 1 tbs chopped chives together and season. Top 20 mini blinis with 85g smoked salmon and a dollop of the horseradish cream. Categories: Low sugar; Sesame free; Tree nut free; Pescatarian; European ...
... ; Ingredients: 2 medium cucumber sliced lenghways in half and de-seeded, 200 g cream cheese, 200 g smoked salmon sliced and cooked, 1 small lemon sliced into wedges and pips removed, 40 g salad leaves washed and drained ...
... cream cheese, lemon zest and reserved oil. Spread over each bagel crisp. Top with John West Salmon and garnish will dill. Drizzle over lemon oil and serve immediately. Categories: Snacks; Australian; Canapes; Breakfast ...
... zested, 0.5 large cucumber, 200 g natural oak smoked salmon, 4 slices sourdough bread, 1 tbs dill fresh, chopped, ... on each slice of sourdough, top with smoked salmon, cucumber ribbons, lemon zest and fresh dill and ...
... zucchini and top it generously with Ocean Blue sliced smoked salmon. Garnish with fresh basil leaves. Categories: Australian; Fish dishes; Soy free; Salmon; Egg free; Peanut free; Pescatarian; Tree nut free; Dairy free ...
... lemon, 2 tbs whole egg mayonnaise. Method: Finely dice the salmon and add to a large bowl with onion, ginger, parsley, ... Spray measuring cup with spray oil, so that the salmon mixture doesn't stick. Tip 2: Swap quick ...
... of pepper, and a sprig of dill. Arrange on a platter and serve, with lemon wedges for squeezing. Categories: Sesame free; Pescatarian; Russian; Savoury pancake; Fish dishes; Smoked salmon; Appetisers. Complexity: 2.
... 2 eggs, 1.2 cup milk, 1 tbs olive oil, 5 tbs crème fraîche, 1 tbs creamed horseradish, 200 g smoked salmon cut into strips, 1 pinch pepper, 1 sprigs dill. Method: Sift the flour and baking powder into a bowl, then whisk ...
... , 0.5 tsp caster sugar, 1 tbs dill finely chopped, 2 flour tortillas, 4 tbs creme fraiche, 125 g smoked salmon trimmings any larger pieces cut into wide strips, 0.5 tsp salt, 0.5 tsp pepper. Method: Put the cucumber ...
... in a bowl. Season with salt and pepper. Using a teaspoon, fill the cooked pastry cases with some of the avocado mixture. Top with salmon strips and drizzle with a little lemon juice. Serve. Categories: Low sugar; French ...
... parsley leaves, 2 tbs capers drained, rinsed, 1 cup extra virgin olive oil, 1 tbs white wine vinegar, 750 g salmon fillets thawed, cut into 2.5cm cubes, 1 tsp dijon mustard, 1 pinch black pepper, 0.5 cup basil leaves, 1 ...
... , capers, lime rind and 1 tbs of juice in a bowl. Season with salt and pepper. Spread cheese onto tortillas. Top with salmon, avocado mixture and parsley. Transfer to a serving platter. Serve. Categories: Cold canapes ...
... 2-3 each side until golden. Serve with tomato, lettuce and parsely. Categories: Fish cake; Low sugar; Low salt; Soy free; Salmon; Pescatarian; Wheat free; Peanut free; Dairy free; Appetisers; Tomato; Australian; Baking ...
... Season with black pepper. Spread ricotta mixture onto a board or plate. Garnish ricotta mixture with Tassal smoked salmon, cucumber, capers, and coriander. Drizzle with olive oil and top with extra lemon rind. Enjoy easy ...
... as thinly as possible. Spread the bread evenly with a layer of cream cheese, then top with a layer of smoked salmon. Now roll the bread up tightly, and slice it into 6 even pieces with a serrated knife. Serve it cut-side ...
... salt, 1 pinch freshly ground black pepper, 0.5 cup crème fraîche, 1 tbs horseradish prepared, 60 g smoked salmon, 25 g red lumpfish caviar, 25 g black lumpfish caviar, 12 croustade baskets. Method: Mix the crème fraîche ...
... toss until combined. Spoon rice onto serving plates. Transfer cooked fish and sauce onto rice and serve with vegetables. Categories: Buk choy; Fish dishes; Japanese; Salmon; Appetisers; Broccolini; Rice. Complexity: 3.
... , 500 g potatoes such as russet, 250 g smoked salmon finely chopped, 2 scallions finely chopped, 3 tbs parsley chopped ... fibre; High protein; Peanut free; Tree nut free; Australian; Fish cake; Appetisers. Complexity: 2.
... a bowl of warm water for 20 seconds until softened. Lay on a clean board. Arrange coriander leaves, smoked salmon slices, noodles, avocado and butter lettuce leaves across the centre. Fold sides in and roll up to enclose ...
... rolling mat. Slice each roll into 8 pieces arranging them onto a plate with pickled ginger, soy sauce and wasabi on the side. Categories: Fish; Summer; Japanese; Cucumber; Sushi; Appetisers; Avocado; Rice. Complexity: 3.
Nutritious raw veg and carb-rich rice make this an awesome on-the-go lunch. Ingredients: 1 tbs olive oil, 1 tbs sesame oil, 50 g brown basmati rice, 1 tbs tamari soy sauce, 1 tbs honey, 1 tbs balsamic vinegar, 1 tbs ...
Ingredients: 100 g shiitake mushrooms stalks removed, finely chopped, 5 green shallots finely chopped, 1 cup sushi rice, 1 pinch pepper, 1 tbs soy sauce, 500 g pork mince, 1 pinch pink salt ground. Method: Place rice ...
Ingredients: 2 185g Italian Style Sirena Tuna drained, 1.5 cups sushi rice, 0.25 cup rice vinegar, 0.5 tsp caster sugar, ... wedges. Categories: Australian; Low sugar; Fish dishes; Pescatarian; Appetisers; Rice. Complexity: ...
... edge of a roll of cling film. Cover the flesh of the fish with the dill mixture, then put the second piece of salmon on top of the first, skin-side up. Wrap the salmon a few times in the cling film, being careful to wrap ...
... To prepare dips: Mix cream cheese, 2 tbs chives and a squeeze of lemon until smooth. Chop smoked salmon and stir through. Sprinkle with extra chives. Process beets with yoghurt, cumin and finely grated orange rind until ...
... a little water onto the surface. If is sizzles, you can add the fish cakes. Categories: Fish cake; Asian; Leftover; Christmas leftovers; Salmon; Pescatarian; Lemon; Peanut free; Appetisers; Potato; Australian; Baking ...
... and celery. Serve the fishcakes with salad and mayonnaise dressing. Categories: Fish cake; Easter; Potato; Australian; Soy free; Salmon; Pescatarian; Wheat free; Tree nut free; Appetisers; Tomato; Gluten free. Complexity ...
... fritter. Put as many as you can in the pan, leaving some space between each so they don't stick. Top the fritters with tzatziki then salmon then chives. Categories: North american; Sweet potato; Soy free; Savoury fritter ...
... oil, 0.25 tsp wasabi paste, 6 tbs sunflower oil, 2 spring onions very finely sliced, 25 g small salmon roe. Method: Cook the noodles according to the instructions on the packet until just tender. Drain, rinse in cold ...
... healthy and fun to make!; Ingredients: 1 pkt rice paper sheets, 1 cup soaked rice noodles, 1 can large tuna or salmon, 1 large white or brown onion, 3 tbs mayonnaise, 2 tbs sour cream, 2 tbs dried dill, 0.25 head iceberg ...
... cubes, 1 pinch freshly ground black pepper, 150 g salmon steaks or fillets, cut into cubes, 150 g tuna ... the barbecue or charcoal grill until hot. Thread the fish chunks onto the skewers in alternating pieces. Grill ...
... -egg mayonnaise, 1 egg yolk, 1 cup panko breadcrumbs, vegetable oil, 1 cup mashed potato chilled. Method: Process fish in a food processor until a paste forms. Transfer to a bowl and combine with potato, onion, parsley ...
... and impress a crowd with these easy, bite-sized sliders filled with cheddar, crispy fish and creamy tartare sauce. Ingredients: 500 g Woolworths COOK fish slider meal kit. Method: Preheat oven to 200°C/180°C fan-forced ...
... chips. Ingredients: 0.5 cup plain flour, 500 g ling fish fillets, 1 lettuce, 600 g cooked frozen crinkle cut chips ... °C. Line 2 baking trays with baking paper. Cut fish into 'fingers' (about 10cm long x 3cm wide). Place ...
... shredded, 2 tbs red curry paste, 1 L vegetable oil. Method: Grease and line a tray. Place fish, curry paste and fish sauce in a food processor. Process until finely chopped. Transfer to a bowl with prawn meat, beans ...
... in the fridge for one hour. Then steam until well cook. Remove the cling wrap and slice. 2nd method - shape the fish paste in to even sized pieces, roll in sesame seeds, and pan fry in oil till golden colour. Serve warm ...
... fryer or deep, heavy-based saucepan to 180°C, or until a cube of bread browns in 15 seconds. Cook the fish in the hot oil for 3-4 minutes until golden brown, then remove with a slotted spoon and drain on kitchen paper ...
... chilli deseeded and thinly sliced, 4 spring onions thinly sliced, 1 tsp salt, 1 tsp pepper. Method: Lay the fish cubes in a large, shallow glass or ceramic dish. In a small bowl, mix together the yoghurt, garlic, ginger ...
... or two on each side until golden. You may need to cook in batches, adding more oil as needed. Drain the fish cakes on a plate lined with kitchen paper. Serve hot with a drizzle of sweet chilli sauce and some wild rocket ...
... with salt and pepper. Whisk eggs in a separate bowl. Place breadcrumbs in a third bowl. Cut the fish into thick fingers. Dust with flour, dip lightly into egg and thinly coat with breadcrumbs. Lay onto trays. Drizzle ...
... bowl of fine Chinese noodles soaked, 1 pack of filo pastry, 3 tbs plain flour to seal. Method: Put the fish and prawns in a large bowl with the herbs, garlic, spices, salt and pepper and vinegar. Cover with clingfilm and ...
... fresh bay leaves, 12 cherry tomatoes, 1 pinch salt, .25 cup mixed green salad, 1 pinch pepper. Method: Toss the fish in the oil to coat, then season with salt and pepper. Chop the lemon slices in half. Heat a griddle pan ...
... to the boil, whisking, and when it starts to bubble and thicken, take off the heat and stir in the Gruyère and fish flakes. Stir in the egg yolks, one at a time, then leave to cool a little. Whisk the egg whites in a ...
... for 1 hour to firm up the flesh. This will make it easier to slice. With a sharp knife, slice the fish into very thin slivers. Spread the onion evenly in the bottom of a shallow, non-metallic dish. Pour over the lemon ...
... salt in a glass bowl. Add snapper and stir to coat. Cover and refrigerate for 30 minutes, stirring twice, or until fish turns opaque (see tip). Drain. Working with 1 rice paper sheet at a time, dip into a bowl of warm ...
... 0.8 cup coconut milk, 0.5 tsp medium chilli powder, 1 tbs groundnut oil, 1 tbs light soy sauce, 4 tsp Thai fish sauce such as nam pla, 3 cloves garlic crushed, 1 tsp red chilli paste, 1 lemon juice only, 1 pinch salt, 1 ...
... .5 tsp freshly ground black pepper, 5 tbs sunflower oil to fry, 1 lime juice, 1 tbs caster sugar, 2 tbs fish sauce, 1 red chilli seeded and finely chopped, 1 tbs fresh root ginger grated, 200 g minced pork, 30 g shallots ...
... of a fork. Pour evenly over the swordfish and bake for 10 minutes. Serve with a splash of chilli oil and fresh crusty bread. Categories: High protein; Low sugar; Australian; Fish dishes; Fish; Appetisers. Complexity: 2.
... mixture. Sprinkle with some paprika to garnish. Categories: Dairy free; Soy free; Peanut free; Sesame free; Tree nut free; Australian; Seafood dishes; Fish; Iceberg lettuce; Seafood; Avocado; Appetisers. Complexity: 2.
Ingredients: 1 cup dry white wine, 1 cup fish stock, 1 bay leaf, 2 raw lobster claws, 4 raw crab claws, 125 g raw small prawns shells-on, 8 langoustines, 12 cleaned live clams, 12 cleaned live mussels, 4 oysters, 2 egg ...
... on medium-high. Cook skewers for 10 minutes, turning frequently until golden and cooked through. Serve with green salad. Categories: Fish; Asian; Bbq; Pescatarian; Wheat free; Appetisers; Skewer and kebab. Complexity: 2.
... golden. Serve with green salad, extra mayonnaise and lemon wedges. Categories: Fish cake; Easter; Australian; Low sugar; Fish burger; Low saturated fat; Pescatarian; Appetisers; Sesame free; Christmas. Complexity: 3 ...
Ingredients: 2 tsp fish sauce, 1 red chilli, 3 tbs coriander leaves, 1 lime, 2 tbs Kewpie mayonnaise, 0.25 cup olive ... bowl. Add chilli sauce, mayonnaise, lime juice and fish sauce to yolks and mash until smooth. Pipe or ...
... 1tbs Red Curry Paste, 4 Shallotsfinely chopped, coriander chopped, 1 egg beaten, 0.5 cupbreadcrumbs, 1 tbs Fish sauce, 1 Red chilly chopped, Sweet Chilli Sauce. Method: Gather ingredients. Place mince, chilli, coriander ...
Ingredients: 16 large green prawns, 1 tbs fish sauce, 0.25 cup coriander leaves, 1 lime, 1 cup peanuts ... 2-3 minutes each side. Set aside & keep warm. Place the fish sauce, caster sugar, 1/4 cup water & lime leaves into ...
... for 30 minutes. Reduce heat to 190°C and cook 1 hour until golden. Meanwhile, combine brown sugar, soy, fish sauce, chilli and ginger in a small pan. Stir over medium heat until the sugar has dissolved and mixture has ...
... bamboo skewers in water for 30 minutes. Combine curry paste, coconut cream, chopped coriander stems (reserving leaves) and fish sauce in a bowl. Add chicken and coat well. Thread each chicken strip onto a skewer. Heat a ...
... until finely chopped. Add half the coconut milk and process until smooth. Add remaining coconut milk, sugar and fish sauce and process to combine. Brush 1 sheet filo pastry sheet with butter, top with another sheet and ...
... 1 fresh ginger 5 cm piece, chopped, 1 tbs soft brown sugar, 2 shallots chopped, 15 g coriander, 4 tbs fish sauce. Method: Cut the chicken into 20 cubes. For the marinade, remove and discard the tough outer skin from the ...
... 450 g white crab meat, 80 g green beans finely chopped, 1 fresh hot green seeded and minced, 1 tbs Thai fish sauce, 1 tbs Chinese chives finely chopped, 2 kaffir lime leaves cut into wafer-thin slices, or grated zest of ...
... . Swirl sauce through mayonnaise in a bowl. Serve croquettes with remaining onion, lime and mayo. Categories: Fish; Potato; Low sugar; Arancini and croquette; French; Pescatarian; High protein; Appetisers. Complexity: 3.
... serving plates. Top with sardines and salsa. Drizzle with oil and serve with lemon wedges. Categories: Fish; Canapes; Pescatarian; Tree nut free; Egg free; British; Peanut free; Appetisers; Sesame free. Complexity: 2 ...
... up tightly. Repeat with remaining rice paper and filling. Combine sauce and juice in a bowl (see tip). Serve sauce with rolls. Categories: Fish; Asian; Rice paper rolls; Appetisers; Avocado; Broccolini. Complexity: 3.
... water. Top with the tuna filling and serve. Categories: Tuna salad; Soy free; Pescatarian; Egg free; Wheat free; Peanut free; Dairy free; Appetisers; Fish; Italian; Tree nut free; Gluten free; Sesame free. Complexity: 3.
... until smooth. Serve with croquettes. Categories: Low sugar; Low salt; French; Pescatarian; Peanut free; High protein; Appetisers; Avocado; Fish; Potato; Arancini and croquette; Tree nut free; Christmas. Complexity: 3.
... olives manzanilla, pitted. Method: Thread 8 cocktail sticks with capsicums, anchovies and olives and serve. Categories: Fish; Quick and easy; Low sugar; Cold canapes; Spanish; Low ingredient; Appetisers. Complexity: 1.
... and stir in the rest of the butter. Serve in a bowl surrounded by vegetable dippers. Categories: Fish; Crudite; Italian; Soy free; Egg free; Peanut free; Wheat free; Pescatarian; Tree nut free; Appetisers; Gluten free ...
... and keep warm in oven while cooking remainder. Serve with fries, salad, lemon wedges and sauce. Categories: Fish; Australian; Salt and pepper squid; Pescatarian; Tree nut free; Seafood; Peanut free; Mar 2020; Appetisers ...
Ingredients: 750 g cooked tiger prawns peeled, halved lengthways, 0.25 cup fish sauce, 3 cup bean sprouts trimmed, 1 long red chilli deseeded, sliced, 3 Lebanese cucumbers thinly sliced, 1 bunch mint leaves picked, 1 red ...
... with remaining chives, lemon juice and garlic. Season to taste. Serve eggs with chive mayonnaise. Categories: Fish; Eggs; European; Pescatarian; Tree nut free; Appetisers; Boiled eggs; Christmas. Complexity: 3.
... 4 pieces and serve with tomato sauce. Categories: Sausage; Zucchini; Low sugar; Beef; French; Sausage rolls; Peanut free; Appetisers; Fish; Mince; Low saturated fat; Back to school; Tree nut free; Picnic. Complexity: 3.
... strips lengthways, 1 bunch mint leaves, 1 bunch coriander, 12 large rice paper rolls, 3 tbs roasted peanuts, 2 tbs fish sauce, 2 tbs rice vinegar, 2 tbs lime juice, 3 tsp castor sugar, 1 inch ginger microplaned, 1 birds ...
Ingredients: 1 tbs fish sauce, 1 long red chilli deseeded, finely chopped, 0.25 cup coriander leaves finely chopped, 1 small Lebanese cucumber deseeded, finely diced, 0.25 cup mint leaves finely chopped, 0.5 small red ...
... fresh ginger 1 cm piece, grated, 1 red chilli seeded and finely chopped, 1 tsp granulated sugar, 1 tbs fish sauce, 1 lime juice only. Method: Pat the prawns dry with kitchen paper. Combine prawns, garlic, ginger, chilli ...
Bamboo skewers of fish make an excellent canapé or an informal start to any meal. You'll need 12 wooden skewers, soaked in water for 30 minutes to prevent scorching. Ingredients: 1 large aubergine cut into 1cm chunks, ...
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