Mini Sensational Starters & Finger Foods. Wendy Hutton
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with crispy rice cakes, breadsticks or raw vegetables such as cabbage leaves, cucumber sticks, carrot sticks, young long beans, cauliflower and capsicum slices.
Serves 8-12
Preparation time: 15 mins
Cooking time: 15 mins
Crabstick Nori Rolls
2 level tablespoons wasabi
16 crabsticks
16 sticks cucumber, peeled, deseeded, the length of the crabsticks
¼ cup sliced pickled ginger, finely shredded
8 medium sheets nori seaweed, cut in half
Dipping Sauce
60 ml (¼ cup) light soy sauce
60 ml (¼ cup) dark soy sauce
60 ml (¼ cup) water
2½ tablespoons mirin
1 tablespoon bonito flakes
1 To make the Dipping Sauce, combine the sauce ingredients in a small saucepan. Bring to a boil, stirring constantly, then strain through a fine sieve. Transfer to a sauce bowl.
2 Smear wasabi liberally on a crabstick using a finger. Put the crabstick, a piece of cucumber and a few shreds of pickled ginger across one end of a nori strip.
3 Moisten the other end of the nori strip with a wet finger. Roll up tightly to enclose the filling. Repeat until all the ingredients are used up.
4 Transfer the rolls to a serving plate and serve at room temperature with the Dipping Sauce.
Makes 16 rolls
Preparation time: 5 mins
Cooking time: 5 mins
Assembling time: 5 mins
Smoked Salmon and Avocado Sushi
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