Fish Finger ‘Sushi’ with Smiles
Fish Finger ‘Sushi’ with Smiles

Ingredients

Fish & Smiles
1 x 415 g bag McCain Smiles
8 Sea Harvest Fish Fingers

For the Sushi:
8 slices of brown bread, crusts cut off
40 ml mayonnaise
8 slices of pre-sliced cheddar cheese
1 small cucumber, peeled into ribbons
1 large carrot, peeled and finely grated

For the Dipping Sauce:
¼ C (60 ml) mayonnaise
2 Tbsp (30 ml) chutney

Directions

Serves: 4

Prep Time: 30 minutes

Cook time: 20 minutes

Difficulty: Easy

Fish & Smiles

  1. Preheat the oven to 200 ºC.
  2. Lay frozen Fish Fingers and Smiles onto a baking tray. Place into the oven for 15-20 minutes and cook until golden and crunchy. Alternatively, cook in an air fryer for the recommended time. Allow the fish fingers to cool completely.

For the Sushi:

  1. Roll each slice of bread with a rolling pin to flatten by half. Dollop roughly a teaspoon of mayonnaise on each slice of bread and spread evenly to all corners. Place a slice of cheese right on the edge of the side of the bread closest to you – this will ensure that there is a margin of bread left on the other side that will stick the sushi roll together.
  2. Place a cucumber ribbon on the edge of the cheese that is closest to you followed by a cooked Fish Finger. Top the fish finger with grated carrot, then roll the bread roll away from you to form a neat log shape. Press down on the seam to seal the roll. Trim off the ends off, then slice into 4-5 bite-size pieces of sushi. Repeat the rolling process until you have completed and sliced all of the rolls.

For the Dipping Sauce:

  1. Mix the mayo and the chutney together and set aside.

To Serve:
Serve fish finger sushi rolls with potato smiles and dipping sauce on the side.

Enjoy with your #friendsinyourfreezer