Easy ethnic-style seaweed roll recipe using canned mackerel!
Ethnic seaweed rolls made with canned mackerel
The aroma of fish sauce will whet your appetite. It's an addictive taste that combines Japanese and ethnic flavors.
Ingredients (serves 2-3)
- Rice
- 1 cup
- (A) White sesame
- 1 tbsp
- (A) Sesame oil
- 1 teaspoon
- Canned mackerel
- 1 can (boiled type 190g)
- (B) Fish sauce
- 2 teaspoons
- (B) Sesame oil
- 2 teaspoons
- carrot
- 1/3
- Spinach
- 2 bunches
- Sunny Lettuce
- 2 sheets
- Full size roasted seaweed
- 2 sheets
How to make it
1. Put 1 cup of rice in a bowl, add the ingredients (A) and mix.
2. Add the seasonings (B) to the canned mackerel and stir well while breaking up the mackerel flesh.
3. Boil the shredded carrots in boiling water.
4. Parboil the spinach as well to remove the bitterness.
5. Unfold the rolling mat and place the whole nori seaweed on it, shiny side down, with the short side hanging horizontally.
6. Spread the rice evenly over the nori, leaving about 2cm at the top and 5mm at the bottom.
7. Place the ingredients on top of the rice in the following order: sunny lettuce, spinach, and carrots.
8. Place the mackerel mixed with the ingredients in (A) on top of the sunny lettuce.
9. Lift the nori mat in front of you and roll it up while lightly pressing down on the ingredients. Gently hold the mat with both hands to shape it and it's done.
