Ingredients with Measurements:
- 1 lb. white fish fillet, deboned and skinned
- 1 cup water chestnuts, chopped
- 1/2 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 2 tbsp. soy sauce
- 1 tbsp. sesame oil
- 1 tsp. ginger, grated
- 1 tsp. garlic, minced
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 10 sheets of roasted seaweed
Special equipment needed:
- Food processor
- Large mixing bowl
- Plastic wrap
Step-by-step instructions:
1. Rinse the fish fillet and pat dry. Cut into small pieces and place in a food processor. Pulse until the fish is finely chopped.
2. Transfer the fish to a large mixing bowl. Add the chopped water chestnuts, green onions, cilantro, soy sauce, sesame oil, ginger, garlic, salt, and black pepper. Mix well until all ingredients are combined.
3. Take a sheet of roasted seaweed and place it on a clean surface. Spread a thin layer of the fish paste mixture on top of the seaweed, leaving a small border around the edges.
4. Roll the seaweed tightly, using the plastic wrap to help you form a neat roll. Repeat with the remaining seaweed sheets and fish paste mixture.
5. Chill the rolls in the refrigerator for at least 30 minutes before slicing.
6. To serve, remove the plastic wrap and slice the rolls into bite-sized pieces.
- Time:
Preparation time: 20 minutes
- Cooking time: None
Temperature:
- Refrigerate for at least 30 minutes before serving.
Serving size:
- Makes 10 rolls
Nutritional information:
- Calories: 90
- Fat: 3g
- Carbohydrates: 4g
- Protein: 12g
Substitutions for ingredients:
- Any white fish fillet can be used in place of the recommended fish.
- Chopped celery or bamboo shoots can be used instead of water chestnuts.
- Chopped parsley or basil can be used instead of cilantro.
Variations:
- Add a tablespoon of wasabi paste to the fish paste mixture for a spicy kick.
- Top the rolls with a drizzle of sriracha sauce or soy sauce before serving.
Tips and tricks:
- Use a sharp knife to slice the rolls for a clean cut.
- Wet your hands with water before handling the fish paste mixture to prevent it from sticking to your skin.
- Use a sushi mat to help you roll the seaweed tightly.
Storage instructions:
- Store the rolls in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- These rolls are best served cold and do not need to be reheated.
Presentation ideas:
- Arrange the rolls on a platter and garnish with sliced green onions or sesame seeds.
Garnishes:
- Sliced green onions or sesame seeds
Pairings:
- Serve with pickled ginger and soy sauce for dipping.
Suggested side dishes:
- Edamame
- Miso soup
- Seaweed salad
Troubleshooting advice:
- If the fish paste mixture is too wet, add a tablespoon of cornstarch to help thicken it.
- If the rolls are falling apart, make sure to roll them tightly and use the plastic wrap to help you form a neat roll.
Food safety advice:
- Make sure to use fresh fish and store the rolls in the refrigerator to prevent bacterial growth.
Food history:
- Fish paste and seaweed wraps are a popular snack in Japan and other Asian countries.
Flavor profiles:
- Savory, umami, slightly sweet
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Japanese