Nadiya Hussain’s Mongolian Beef Seaweed Rice Wraps
Dress up your leftovers with this easy recipe for seaweed rice wraps. As seen on Cook Once Eat Twice on BBC2.
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Introduction
Seaweed is possibly the best way to eat leftover sticky rice. Add the Mongolian beef and you are onto a winner. These leftovers are simply wrapped and then sliced, ready to eat on the go.
Ingredients
| 400g | leftover Mongolian beef with sticky rice, chilled (see link to recipe below) |
| 4 tbsp | mayonnaise |
| 2 tbsp | Sriracha |
| 1 tsp | black sesame seeds |
| 4 | seaweed wraps |
| wasabi paste | |
| ½ | cucumber, peeled, seeds removed and thinly sliced |
Method
First make the Mongolian beef with sticky rice.
Start by putting the leftover beef and rice in a bowl with the mayonnaise, Sriracha and sesame seeds. Mix through well and set aside.
Take a sheet of seaweed and place down on the worktop, then spoon a quarter of the mixture into the centre. Shape the rice mixture so you have a roughly 7cm square.
Squeeze some wasabi on top and spread into a thin layer, then place some cucumber slices on top of that. Now encase the rice with the edges of the seaweed. You should have a neat square. Use a little water on the end of your fingers to stick the sides down. Wrap in clingfilm and make the other three.
These are best eaten the next day for lunch, giving the seaweed some time to soften.
Tip: If you can’t get hold of wasabi or you don’t like it but still want that kick of heat, you can use English mustard instead. Or how about trying horseradish?
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