Sea Harvest Hake and nori wraps
|1 cup||lettuce — shredded|
|6 cup||carrots — peeled, ribboned|
|6||cucumber — ribbons|
|12||avocado — sliced|
|6||hake — medallions|
|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|
|5 ml||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.
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.