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This is a variation on a sashimi type of sushi with an added layer of nori seaweed to give that extra umami element. The recipe can just as easily be made without the nori though and with chicken or another fish (such as mahi mahi/dorado or even cod or halibut) instead of the ‘ahi.
900 grams/2 pounds ‘ahi or yellowfin tuna fillets
1 tablespoon Gefen Salt
1 tablespoon freshly ground Gefen Black Pepper
130 grams/1 cup plain/all-purpose flour, such as Glicks
4 eggs
100 grams/2 cups Gefen Panko breadcrumbs
8 sheets of nori seaweed
vegetable oil, for frying
100 milliliters/ 1/3 cup light Japanese soy sauce (shoyu)
2 tablespoons dry mustard, mixed with a little water to make a paste
225 grams/1 cup Gefen Mayonnaise
steamed white rice
furikake seasoning
Cut the fish into slices roughly 18 centimeteres/seven inches long and two and and half centimeters/one inch thick.
You will need three wide, shallow bowls. In the first bowl, mix the salt, pepper and flour. Break the eggs into the second bowl and beat them with a fork. Put all the panko breadcrumbs into the third bowl.
Wrap each fillet of fish in a sheet of nori so the seaweed overlaps. Lightly wet the tip of your finger in water and run it along the edge of the nori to help it stick and stay wrapped around the ‘ahi. Dip each fillet into the flour mixture, then in the egg wash and finally coat with the panko breadcrumbs.
Shallow-fry the breadcrumbed fillets in vegetable oil over a medium heat, for two to three minutes on each side, turning frequently until evenly browned and golden. Place on a plate covered in paper towels to drain away the excess oil, then slice.
For the sauce, mix together the shoyu, mustard paste and mayonnaise and serve as a side sauce, along with some steamed white rice and furikake.
From Sushi: More than 60 Simple-to-Follow Recipes, Ryland Peters & Small. Purchase on Amazon.
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