Sea Harvest Hake and nori wraps

Recipe from: 27 October 2012
hake and nori wraps

Ingredients 17
Servings 1
Minutes 00:45


Serving Change
  • 6
    sheets of nori
  • 1
    shredded Lettuce
  • 6
    Carrot shavings cut to
  • fit the sheet of Nori
  • 6
    shavings of cucumber cut to
  • fit the sheet of Nori
  • 12
    slices of avocado
  • 6
    Sea Harvest Hake medallions dusted with
  • flour and pan fried in a little olive oil
  • Dipping sauce:
  • 2
    finely chopped mint
  • 1
    roughly chopped coriander
  • 1
    fresh ginger cut into match sticks
  • 1
    red chili finely shredded
  • 125
    reduced sodium soy sauce
  • 1
  • 1
    sesame oil


Make one at a time by placing the sheet of Nori onto a sushi mat on a flat surface, a quarter of the way down place some lettuce and top that with the carrot, the cucumber and avocado and lastly a Hake medallion.

Flip the top of the nori over the Hake and then fold in the sides and roll up into a cigar.

Let it rest for 5 minutes before you cut them and serve with the dipping sauce.

The wraps can also be rolled into a cone shape.

Dipping sauce:
Give it a good mix and heat it gently, then let it rest for at least an hour before you need it.

Note: Soy sauce is a high salt option and should be used sparingly.

Reprinted with permission of Sea Harvest.



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