These may look like Japanese Sushi Rolls, but they are cooked soft fish Thai rolls. They can be eaten, either as a side dish to a main meal, or dropped into a Suki pan as part of Suki-Yaki or just to pep up a soup.
If you want to make a large batch and store some, freeze them before cooking. They can then be cooked straight from frozen, simply drop them into boiling water for 3-5 minutes.
It's easier to make the rolls if you have a Sushi mat, a Sushi mat is a flexible mat made from wooden sticks that can be rolled up with the seaweed roll inside it. You can also do it by hand, it's just a little more fiddly. One final note, use a soft meat fish, the meat should be a soft pureé rather than firm flesh.
150 gms Soft Meat Fish
2 Teaspoons Salt
1 Teaspoon White Pepper
3 Garlic Cloves
30 gms Celery
4 Sheets Dried Seaweed
1. Clean and gut the fish, pull out the backbone, scrape the meat off the skin and place only the meat into a food blender.
2. Add the garlic, salt and pepper and blend until the mixture is smooth.
3. Spread the mixture evenly over a sheet of seaweed.
4. Cut a stick of celery down to form a thin baton, and place the baton along one edge of the seaweed paper.
5. Roll the seaweed up into a sausage shape.
6. Place the seaweed sausage in the freezer for 10 minutes, this will make it firmer and easier to cut into slices.
7. Cut the fish sausage into slices, you will find it easier to cut with a serrated knife.
8. If you want to freeze them, lay them on a flat tray separately (so they don't stick), freeze them and transfer them to a freezer bag once they are completely frozen.
9. If you want to cook them, drop them into boiling water for 3-5 minutes. For Suki-Yaki, they are dropped into the Suki pan to cook with the rest of the ingredients.