eCook Meal
Trout Ribbon “Sushi”
with pickled ginger & soy sauce
All the deliciousness of sushi with a maximum flavour reward. We have lost the rice but have replaced it with loads of other tasty elements! Smoked trout ribbons, cream cheese, cucumber, avocado, and crunchy nori sheets, all play their part in making this dish unforgettably yum!
Serving guide
Choose your portion size.
LET’S PREP
Halve the Avocado and set aside the half containing the pip for another meal. Scoop out the avocado flesh from the remaining half. Cut the flesh into thin slices and set aside. In a small bowl, add the vinegar, a sweetener of choice, 1 tbsp of water, and seasoning. Mix until the sweetener is fully dissolved. Add the carrot ribbons and the radish rounds, and toss until fully coated. Set aside to pickle.
LAY IT DOWN
Lay down a piece of cling wrap, large enough for the nori sheet. Top the piece of cling wrap with the nori sheet. Top with the Cucumber ribbons, slightly overlapping each ribbon to create a single layer. Then, top with the trout ribbons, slightly overlapping each ribbon to create a single layer. Spread out the cream cheese in an even layer.
ROLL IT UP!
Top the cream cheese with the Avocado slices along the longest side of the sheet. Holding the cling wrap along the longest side, tightly roll up the sushi roll to fully encase the filling using the cling wrap to guide it into a roll. On completion, fully cover the roll with the cling wrap and place seam side-down on a plate. Set aside in the fridge to chill for at least 10-15 minutes.
CUT THE SUSHI
When the roll has chilled, remove the cling wrap. Using a sharp knife, trim the edges and cut the roll into 6 equal slices. Drain the pickling liquid from the Carrot ribbons and radish.
NO TROUT YOU’LL LOVE THIS DISH!
Lay down the sushi pieces, filling-side up, and top with the mayo, the sesame seeds, and the drained pickled ginger. Serve alongside the pickled carrots & Radish. Serve the soy sauce on the side for dunking. Sushi night!
LET’S PREP
Halve the Avocado and remove the pip. Scoop out the avocado flesh. Cut the flesh into thin slices and set aside. In a small bowl, add the vinegar, a sweetener of choice, 2 tbsp of water, and seasoning. Mix until the sweetener is fully dissolved. Add the carrot ribbons and the radish rounds, and toss until fully coated. Set aside to pickle.
LAY IT DOWN
Lay down 2 pieces of cling wrap, each large enough for each nori sheet. Top each piece of cling wrap with each nori sheet. Top with the Cucumber ribbons, slightly overlapping each ribbon to create a single layer on each sheet. Then, top with the trout ribbons, slightly overlapping each ribbon to create a single layer on each sheet. Divide the cream cheese between the sheets and spread out in an even layer.
ROLL IT UP!
Top the cream cheese with the Avocado slices along the longest side of each sheet. Holding the cling wrap along the longest side, tightly roll up each sushi roll to fully encase the filling using the cling wrap to guide it into a roll. On completion, fully cover each roll with the cling wrap and place seam side-down on a plate. Set aside in the fridge to chill for at least 10-15 minutes.
CUT THE SUSHI
When the rolls have chilled, remove the cling wrap. Using a sharp knife, trim the edges and cut each roll into 6 equal slices. Drain the pickling liquid from the Carrot ribbons and radish.
NO TROUT YOU’LL LOVE THIS DISH!
Lay down the sushi pieces, filling-side up, and top with the mayo, the sesame seeds, and the drained pickled ginger. Serve alongside the pickled carrots & Radish. Serve the soy sauce on the side for dunking. Sushi night!
LET’S PREP
Halve the avocados and set aside one of the halves containing the pip for another meal. Scoop out the Avocado flesh from the remaining halves. Cut the flesh into thin slices and set aside. In a small bowl, add the vinegar, a sweetener of choice, 3 tbsp of water, and seasoning. Mix until the sweetener is fully dissolved. Add the carrot ribbons and the radish rounds, and toss until fully coated. Set aside to pickle.
LAY IT DOWN
Lay down 3 pieces of cling wrap, each large enough for each nori sheet. Top each piece of cling wrap with each nori sheet. Top with the Cucumber ribbons, slightly overlapping each ribbon to create a single layer on each sheet. Then, top with the trout ribbons, slightly overlapping each ribbon to create a single layer on each sheet. Divide the cream cheese between the sheets and spread out in an even layer.
ROLL IT UP!
Top the cream cheese with the Avocado slices along the longest side of each sheet. Holding the cling wrap along the longest side, tightly roll up each sushi roll to fully encase the filling using the cling wrap to guide it into a roll. On completion, fully cover each roll with the cling wrap and place seam side-down on a plate. Set aside in the fridge to chill for at least 10-15 minutes.
CUT THE SUSHI
When the rolls have chilled, remove the cling wrap. Using a sharp knife, trim the edges and cut each roll into 6 equal slices. Drain the pickling liquid from the Carrot ribbons and radish.
NO TROUT YOU’LL LOVE THIS DISH!
Lay down the sushi pieces, filling-side up, and top with the mayo, the sesame seeds, and the drained pickled ginger. Serve alongside the pickled carrots & Radish. Serve the soy sauce on the side for dunking. Sushi night!
LET’S PREP
Halve the avocados and remove the pips. Scoop out the Avocado flesh. Cut the flesh into thin slices and set aside. In a small bowl, add the vinegar, a sweetener of choice, 4 tbsp of water, and seasoning. Mix until the sweetener is fully dissolved. Add the carrot ribbons and the radish rounds, and toss until fully coated. Set aside to pickle.
LAY IT DOWN
Lay down 4 pieces of cling wrap, each large enough for each nori sheet. Top each piece of cling wrap with each the nori sheet. Top with the Cucumber ribbons, slightly overlapping each ribbon to create a single layer on each sheet. Then, top with the trout ribbons, slightly overlapping each ribbon to create a single layer on each sheet. Divide the cream cheese between the sheets and spread out in an even layer.
ROLL IT UP!
Top the cream cheese with the Avocado slices along the longest side of each sheet. Holding the cling wrap along the longest side, tightly roll up each sushi roll to fully encase the filling using the cling wrap to guide it into a roll. On completion, fully cover each roll with the cling wrap and place seam side-down on a plate. Set aside in the fridge to chill for at least 10-15 minutes.
CUT THE SUSHI
When the rolls have chilled, remove the cling wrap. Using a sharp knife, trim the edges and cut each roll into 6 equal slices. Drain the pickling liquid from the Carrot ribbons and radish.
NO TROUT YOU’LL LOVE THIS DISH!
Lay down the sushi pieces, filling-side up, and top with the mayo, the sesame seeds, and the drained pickled ginger. Serve alongside the pickled carrots & Radish. Serve the soy sauce on the side for dunking. Sushi night!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R375.54
for 4 servings · R93.89 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R29.99 · 1.14× packR34.27
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Cream Cheese needs 40 mlMULTIGRAIN WAVES™ Chilli Cream Cheese Nibbles 30 g R17.99 · whole pack (size can't be divided)R17.99
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Avocados needs 2Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R45.00 · 8% of packR3.60
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Smoked Trout Ribbons needs 160 gOak Smoked Trout Ribbons 50 g 50 g at R69.99 · 3.2× packsR223.97
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Black Sesame Seeds needs 20 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
Not in the Woolies basket — source these elsewhere:
- Pickled Ginger
- Rice Wine Vinegar
- Low Sodium Soy Sauce
- Nori Sheets
- Kewpie Mayo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Trout Ribbon “Sushi”?
The preparation time for Trout Ribbon “Sushi” with pickled ginger & soy sauce is between 10 and 25 minutes.
What is the total time required to make Trout Ribbon “Sushi” with pickled ginger & soy sauce?
The total time required to make Trout Ribbon “Sushi” with pickled ginger & soy sauce is between 30 and 50 minutes.
How many servings does Trout Ribbon “Sushi” provide?
4 servings
What are the main ingredients in Trout Ribbon “Sushi”?
Avocado, Black Sesame Seeds, Carrot, Cream Cheese, Cucumber, Fish, Kewpie Mayo, Low-Sodium Soy Sauce, Nori Sheet, Pickled Ginger, Radish, Rice Wine Vinegar, Smoked Trout Ribbons
What is the nutritional information of Trout Ribbon “Sushi”?
Calories: 573, Carbs: 32 grams, Fat: grams, Protein: 24.4 grams, Sugar: 8.8 grams, Salt: 1700 grams
How do I prepare Trout Ribbon “Sushi”?
NO TROUT YOU’LL LOVE THIS DISH!: Lay down the sushi pieces, filling-side up, and top with the mayo, the sesame seeds, and the drained pickled ginger. Serve alongside the pickled carrots & radish. Serve the soy sauce on the side for dunking. Sushi night! ROLL IT UP!: Top the cream cheese with the avocado slices along the longest side of each sheet. Holding the cling wrap along the longest side, tightly roll up each sushi roll to fully encase the filling using the cling wrap to guide it into a roll. On completion, fully cover each roll with the cling wrap and place seam side-down on a plate. Set aside in the fridge to chill for at least 10-15 minutes. LAY IT DOWN: Lay down 2 pieces of cling wrap, each large enough for each nori sheet. Top each piece of cling wrap with each nori sheet. Top with the cucumber ribbons, slightly overlapping each ribbon to create a single layer on each sheet. Then, top with the trout ribbons, slightly overlapping each ribbon to create a single layer on each sheet. Divide the cream cheese between the sheets and spread out in an even layer. LET’S PREP: Halve the avocado and remove the pip. Scoop out the avocado flesh. Cut the flesh into thin slices and set aside. In a small bowl, add the vinegar, a sweetener of choice, 2 tbsp of water, and seasoning. Mix until the sweetener is fully dissolved. Add the carrot ribbons and the radish rounds, and toss until fully coated. Set aside to pickle. CUT THE SUSHI: When the rolls have chilled, remove the cling wrap. Using a sharp knife, trim the edges and cut each roll into 6 equal slices. Drain the pickling liquid from the carrot ribbons and radish.
What should be prepared from my kitchen to make Trout Ribbon “Sushi”?
Avocado, Black Sesame Seeds, Carrot, Cream Cheese, Cucumber, Fish, Kewpie Mayo, Low-Sodium Soy Sauce, Nori Sheet, Pickled Ginger, Radish, Rice Wine Vinegar, Smoked Trout Ribbons
How many calories does Trout Ribbon “Sushi” have?
573 calories
How much fat content does Trout Ribbon “Sushi” have?
grams