Fish and Chips Sushi

Ingredients for 4 servings:

• 500 g sushi rice or good rice pudding
• 4 tbsp powder (sushi vinegar powder “Sushinoko”)
• 8 fish fingers, with white meat
• 200 g French fries, frozen
• 4 nori sheets
• some mayonnaise
• some ketchup

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Simple and for all generations.

Sushi vinegar powder is available at Asian stores. Alternatively, the sushi rice can also be cooked with sushi vinegar; select a recipe from the database. Preheat the oven to 220 degrees Celsius. Wash the rice 2 or 3 times in a pot, then drain the water. Add 700 ml of cold water to the pot and let the rice rest for 10 minutes. Please ensure that the pot holds more than 1.8 liters and has a lid! Line a baking tray with baking paper, spread the fries and fish sticks on it, and put the baking tray in the oven. It will take about 20 minutes for the fries and fish sticks to cook. Now cook the rice. To do this, place the pot on an electric stovetop at maximum level (3) and wait until foam begins to emerge from the pot. This takes about 10 to 15 minutes. Then reduce the heat to zero and let the pot stand on the stovetop for 15 minutes. Please note that due to the size of the pot, the foam may not be able to escape. To prevent sticky rice, check occasionally—but not often!—for any remaining liquid. Once the liquid has been used up, immediately reduce the heat to zero and let the pot stand on the stove for 15 minutes. When the rice is ready, transfer it to a bowl and mix in the sushi vinegar powder. This will smooth the rice. Remove the fish fingers and fries from the oven when they are done. Now it’s time to roll. There are various tips for this, but my recommendation is to wrap a bamboo mat in cling film so the rice doesn’t stick to the mat. Place nori sheets on the mat and spread the rice on top. Spread two fish fingers and fries on top of the rice, then top with mayo and ketchup. Using the bamboo mat, form everything into a roll. Tip: YouTube has lots of great tips for rolling! After rolling, slice the rolls and serve. This recipe was developed for a small party in London. It’s easy, and everyone loved it!