Sea Harvest Hake and nori wraps

4 servings Prep: 45 mins, Cooking: 30 mins
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A jubilee of julienned styled carrots, hake, shaved lettuce, cucumber and avo with spicy dipping sauce.

By Food24 October 15 2012
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Ingredients (13)

6 nori sheets
1 cup lettuce — shredded
6 cup carrots — peeled, ribboned
6 cucumber — ribbons
12 avocado — sliced
6 hake — medallions
Dipping sauce:
2 Tbs fresh mint — finely chopped
1 Tbs fresh coriander — chopped
1 cm fresh ginger — julienned
1 red chilli — shredded
125 ml soy sauce — reduced sodium
15 ml honey
5 ml sesame oil
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Method:

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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