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Fish Finger Musubi

Prep Time:

15 Minutes

Cook Time:

10 Minutes


2 Servings



About the Recipe

This recipe combines one of the of UK’s favorite foods (Fish fingers) with one of Japan’s favourite foods (O-Musubi). The Fish Finger Musubi is a good lunch dish or suitable for a lunch box or picnic.

The Musubi mould that I use in this recipe is easily sourced from online retailers. I got from Amazon at a cost of £5 for a pair.


(makes 2 musubi)

4 frozen fish fingers

200g / 7 oz cooked Japanese rice

1 sheet of Nori

2 tsp tartare sauce

a handful rocket leaves or any salad leaves, rinsed and dried

1 musubi mould


cook the fish fingers according to the instructions on the  packaging - you can either grill or fry

cut the sheet of nori  in half longways. make sure the width of the 2 sheets is the sme as the lenth of the musubi maker. if not, cut to size.

lay a 1/2 sheet of nori on your cutting board. place the musubi mould across the nori in the middle.  put 50g of cooked Japanese rice into the mould, then gently press the rice down using the musubi mould lid. once that is done, remove the mould from the nori

next, place 2 cooked fish fingers onto the rice.  add 2 tsp of tartare sauce on and spread it along the fish fingers.

pile some rockets leaves or salad leaves on the top of the fish fingers

next,  put another 50g 1.75 oz of cooked rice into the mould. gently press down the musubi mould lid once more lid to flatten the rice into shape 

using a slice or large knife, take up the rice and carefully place it over the leaves. finally, use your fingers to wrap up your fish finger musubi with the nori sheet. gently close the nori sheet up and shape, using a grain or two of sticky rice to fasten the sides of the nori together

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