Boring lunches are so last year! Modernise mealtime by restyling regular sarmie ingredients into these ‘sushi rolls’, featuring crunchy Sea Harvest Fish Fingers. There are elements of the recipe that kids can help with (rolling the bread out, spreading the mayo), making it not only a tasty experience but an interactive and fun one too. Serve with crispy McCain Smiles for happy kids all round.
Fish Finger ‘Sushi’ with McCain Smiles
Prep Time: 30 minutes
Cook time: 20 minutes
Fish & Smiles
8 Sea Harvest Fish Fingers
1 x 415 g bag McCain Smiles
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
¼ C (60 ml) mayonnaise
2 Tbsp (30 ml) chutney
Fish & Smiles
Preheat the oven to 200 ºC.
Lay frozen Sea Harvest Fish Fingers and McCain 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.
Roll each slice of bread with a rolling pin to flatten by half. Dollop about a teaspoon of mayonnaise on each slice of bread and spread evenly to all corners. Place a slice of cheese flush with 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.
Place a cucumber ribbon on the edge of the cheese that is closest to you (fold over if too long), 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.
Mix the mayo and the chutney together and set aside.
Serve fish finger sushi rolls with potato smiles and dipping sauce on the side.