kosher fish recipes, kosher recipes, rosh hashanah and sukkot recipes, rosh hashanah pasta, salads, and lunch ideas
Asian Style Gefilte Fish Nori Rolls
When Sara Katsen sent in a picture of her Shabbat table with a picture of her sushi gefilte fish rolls, I was inundated with a ton of emails asking for her delicious recipe. Being a Sephardic housewife, I generally don’t serve gefilte fish, although come to think of it, whenever my husband makes a trip to the kosher supermarket, he frequently comes home with a nasty looking bunch of gefiltes floating in a jar. Sara’s recipe looks much more appealing to me!
For those of you who don’t know what gefilte fish is, it’s a loaf of chopped up fish, usually white-fleshed freshwater fish such as carp or pike. The chopped fish is generally mixed with onions, carrots and parsley. Eggs and matzah meal hold the mixture together. Try this kosher recipe as a beautiful appetizer for Rosh Hashanah! Thank you Sara! Marlene
Here is the recipe for my sushi gefilte fish:
- 4 nori (seaweed) sheets
- 1 frozen roll of gefilte fish
- 2-3 carrots (peeled and cut into matchstick shapes)
- Cook the carrots in water until they are soft but crisp (about 10 minutes)
- Defrost the roll of gefilte fish
- Place a nori sheet on some waxed paper and spread 1/4 of the fish on it
- Place a row of the cooked carrots at the beginning of the fish covered nori sheet using enough carrots to make a colorful center
- Using the waxed paper to help you roll, make a tight roll.
- Repeat these steps for the remaining ingredients.
- Bake uncovered at 350′ for 25 minutes.
- Remove from oven and allow to cool, then place in refrigerator until it becomes firm.
- To serve: Slice the rolls into 1″ pieces with a serrated knife.
- Serve with a portion of either horseradish, soy sauce, wasabi sauce, or a dip of your choosing.
Orange colored sauce to top off gefilte fish rolls:
- 1 very large onion
- 4 med.-large carrots
- 3 Tblsp. sugar
- salt-use according to your taste
- 1 1/2 cups water
Simmer all ingredients until soft (about 1/2 hour). Let cool a little and place solids in a processor. Add a little of the liquid at a time while processing until the sauce in quite thick but loose. Spoon some sauce on a plate and place sushi slices on top.