Crunchy squid hand rolls

A quick and healthy snack, perfect for outdoor settings around a barbecue.

Ingredients:

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Sushi rice (cooked and chilled)
1 cucumber
1 carrots
1 Fresh squid (cleaned and cut into small, thin strips about 5cm long)
Fish skin (any fish skin with scales removed and fried in hot oil until crispy)
Soy sauce (for dipping)
Sushi seaweed (nori)

Method

Cut veggies into long small strips [batons] about 1cm by 5cm
Place seaweed on sushi mat and place rice on top of seaweed to create a base
Put the other ingredients on top (crispy fish skin, veggies and squid) towards the middle of the rice base
Start wrapping the hand roll against a corner, forming a cone shape
Finish the wrap with some light dipping sauce

This article is reproduced with permission of
New Zealand Fishing News
December 2018 - Jun Park, Ben Tupaea and Rudee Lim
Re-publishing elsewhere is prohibited

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