Mini Sensational Starters & Finger Foods - Wendy Hutton Periplus Mini Cookbook Series

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with crispy rice cakes, breadsticks or raw vegetables such as cabbage leaves, cucumber sticks, carrot sticks, young long beans, cauliflower and capsicum slices.

      Serves 8-12

      Preparation time: 15 mins

      Cooking time: 15 mins

      Crabstick Nori Rolls

      2 level tablespoons wasabi

      16 crabsticks

      16 sticks cucumber, peeled, deseeded, the length of the crabsticks

      ¼ cup sliced pickled ginger, finely shredded

      8 medium sheets nori seaweed, cut in half

      Dipping Sauce

      60 ml (¼ cup) light soy sauce

      60 ml (¼ cup) dark soy sauce

      60 ml (¼ cup) water

      2½ tablespoons mirin

      1 tablespoon bonito flakes

      1 To make the Dipping Sauce, combine the sauce ingredients in a small saucepan. Bring to a boil, stirring constantly, then strain through a fine sieve. Transfer to a sauce bowl.

      2 Smear wasabi liberally on a crabstick using a finger. Put the crabstick, a piece of cucumber and a few shreds of pickled ginger across one end of a nori strip.

      3 Moisten the other end of the nori strip with a wet finger. Roll up tightly to enclose the filling. Repeat until all the ingredients are used up.

      4 Transfer the rolls to a serving plate and serve at room temperature with the Dipping Sauce.

      Makes 16 rolls

      Preparation time: 5 mins

      Cooking time: 5 mins

      Assembling time: 5 mins

      Smoked Salmon and Avocado Sushi

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