CRISPY SUSHI BAKE DUMPLINGS

The best way to explain these dumplings is if a sushi bake, a tuna melt and a rice paper dumpling had a lil bit of fun and then they had a baby, well this is the baby. Honestly, I didn't know what to call them but I guess they are a little more sushi bake than tuna melt so crispy sushi bake dumplings it is.

Not gonna lie to you, I still find it hard to get my head around seafood sticks. Ever since I was a kid, they have kind of freaked me out. However, they are the unsung hero for a lot of Westerned sushi creations, like sushi bake and California roll, and they are a significant ingredient for these dumplings also.

If they also freak you out and are not willing to add them to the recipe, then tuna on its own is fine but add another can to replace the seafood sticks. However, I definitely think you guys shouldn't knock it until you try it. These crispy sushi bake dumplings are super easy, delicious and just one of those recipes that are perfect for lunch or a light dinner.

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CRISPY SUSHI BAKE DUMPLINGS

MAKES 6 /MADE IN: 1 HR /DIFFICULTY:Easy/ FISHY

INGREDIENTS

• 6 seafood sticks

• 3x 145g canned tuna, drained

• 50g full fat cream cheese

• 5 tbsp mayonnaise

• 3 cheddar slices

• 2 avocados, skin and stone removed and thinly sliced

• 24 rice paper sheets

• 250g sushi rice

• 1 tbsp furikake, I used plum & shiso

• Vegetable oil, to fry

• Sesame seeds, sliced spring onions, to garnish, optional

• Dipping sauce of your choice, i used a chilli, sesame and soy sauce

METHOD

Cook the sushi rice following the instructions of the packaging or your rice cooker. Allow to cool and stir in the furikake. Set aside.

Remove the wrappers around the crab sticks and place them on a chopping board. With two forks, shred them into thin pieces before cutting them until they start to resemble angel hair.

Add it to a bowl along with the tuna, cream cheese and mayonnaise and mix until well incorporated and creamy.

On a chopping board, cut the cheese slices in half and then into rectangles, roughly about 2.5cm in length. You can either save the cut offs for later or have a claim your cheese tax.

Fill a large and shallow lipped plate or bowl with room temperature water and have it on the side of your assembly station.

Gently soak 1 rice paper sheet in the water and lay down on your clean surface, spoon one tablespoon of the sushi rice onto the corner closest to you and shape into a rectangle. Top with a slice of cheese, spoonful of tuna mixture and a few slices of avocado. Carefully bring the corner of the rice paper sheet closest to you over the filling and start to fold the dumpling away from you, tucking in the edges as you go along. Once sealed, soak another rice paper sheet and repeat this method to double wrap the dumpling. This is to ensure that the filling stays inside.

Repeat this until you have used up all your filling and sushi rice. This roughly makes 6 dumplings but depends how big or small you make yours.

Heat enough oil in a frying pan on a medium heat. Fry the dumplings on both sides for 2-3 minutes or until golden brown.

Garnish with sesame seeds and sliced spring onions,, if you are using, and serve with your favourite dipping sauce and enjoy.