These ‘sushi’ rolls are ideal for canapés or a simple starter. The three fillings are savoury and vegetarian, with herby bread used as the roll. Delicious!
Top tip: Make the fillings in advance, and roll when needed!
Makes 24 rolls
Courgette & Spring Onion filling:
Dill – 1 small handful
Mint – 6 leaves
Creme Fraîche – 2tbsp
Lemon Juice – 1 tsp
Courgette – 1/2 small
Spring Onion – 3
Chestnut Mushrooms – 1/2 punnet
Garlic – 1 clove
Thyme – 1 sprig
Butter – 25g
Olive Oil – 2tsp
White Wine – 50ml
Tomatoes – 2
Onion – 1/4
Basil – 5 leaves
White Bread (thin cut)- 6 slices
Garlic Salt – 1 tsp
Mixed Dried Herbs – 2 tsp
Olive Oil – 1 tbsp
1. Each of the fillings are to be prepared separately. First prepare the mushroom filling by placing the chestnut mushrooms in a food processor and blend on pulse setting until finely chopped into large breadcrumb size.
2. In a non-stick frying pan add the butter and oil and heat until the butter is fully melted and add the mushrooms, thyme branch, and the crushed and peeled garlic. Fry for 5 minutes and the lower the heat. Add the white wine and increase the heat a little and fry for another 5 minutes or until all the wine has been soaked up.
3. Now prepare the courgette and spring onion filling. Roughly chop the courgette and spring onions discarding the ends. Place in a food processor with the mint and dill (also roughly chopped) and blend for 3 minutes until finely chopped and well mixed. Transfer to a bowl and mix through the creme fraiche and lemon juice.
4. Now prepare the Italian filling by finely dicing the tomatoes and onion. Place in a bowl. Finely chop the basil leaves and add to the bowl and stir through, add a little pepper to season.
5. To prepare the sushi style rolls, firstly dust a clean surface with garlic salt and the dried herbs. On this surface place a slice of bread, remove the crusts. Using a rolling pin flatten the bread, this will also press the herbs into the outer side of the bread. Place the bread on a sushi mat seasoned side down, and add a strip of the mixture to one end of the slice (use approximately 1/2 of each mixture per slice of bread) and roll the matt over to create a tube of filled bread (if you do not own a sushi mat you can improvise by placing on a sheet of cling-film and rolling it over).
6. When all the rolls have been formed, heat the remaining olive oil in a non-stick frying pan and brown each sushi roll evenly on all sides. Remove from the pan, and cut horizontally into bite size pieces.