- Wet fingers with water and form fish cakes together into a thin log, slightly longer than the width of the nori sheet.
- To a pan over medium heat, add oil, formed fish cakes, asparagus and carrots, and cook for about 3 minutes. Remove asparagus and carrots to a plate. Flip fish cake and cook for another 3 minutes, until cooked through. Remove from pan to a plate.
- Place nori sheet on sushi mat and wet fingers with water. Spread sushi rice over bottom two thirds of nori. Spread majority of cream cheese across center of rice, using a small amount along the very top of the nori.
- Place fish cake, asparagus, and carrots on top of rice and roll up sushi, using the cream cheese at the top to seal.
- Cut into 8 equal pieces and serve with wasabi, soy sauce, and pickled ginger.
Thai Fish Cake Norimaki
- Preparation15 minutes
- Cook Time 20 minutes
- Serves 4
INgredients
- 3 Good Catch® Plant-Based Thai Style Fish Cakes, thawed
- 2 tablespoons olive oil
- 2 spears asparagus
- 3 thin strips carrot (about the same length as the asparagus)
- 1 toasted nori wrapper
- ½ cup cooked sushi rice
- 1 tablespoon plant-based cream cheese
- Wasabi, for serving
- Soy sauce, for serving
- Pickled ginger, for serving
Instructions
- Wet fingers with water and form fish cakes together into a thin log, slightly longer than the width of the nori sheet.
- To a pan over medium heat, add oil, formed fish cakes, asparagus and carrots, and cook for about 3 minutes. Remove asparagus and carrots to a plate. Flip fish cake and cook for another 3 minutes, until cooked through. Remove from pan to a plate.
- Place nori sheet on sushi mat and wet fingers with water. Spread sushi rice over bottom two thirds of nori. Spread majority of cream cheese across center of rice, using a small amount along the very top of the nori.
- Place fish cake, asparagus, and carrots on top of rice and roll up sushi, using the cream cheese at the top to seal.
- Cut into 8 equal pieces and serve with wasabi, soy sauce, and pickled ginger.
