Crispy Tuna Sushi* Recipe
tuna, avocado, serrano pepper, yuzu kabayaki, spicy aioli
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Ingredients
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Sushi Ingredients
Method
Preparation Steps
- 1
Prepare Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, transfer to a bowl and mix in rice vinegar, sugar, and salt. Let it cool to room temperature.
- 2
Assemble the Sushi
Lay a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a small border at the top. Arrange the diced tuna, avocado slices, and serrano pepper in the center of the rice. Drizzle yuzu kabayaki sauce over the filling.
- 3
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge of the nori with a little water.
- 4
Coat with Panko
Slice the sushi roll into 6-8 pieces. Dip each piece into panko breadcrumbs to coat.
- 5
Fry the Sushi
Heat vegetable oil in a frying pan over medium-high heat. Fry the coated sushi pieces until golden brown and crispy, about 2 minutes on each side. Drain on paper towels.
- 6
Serve
Arrange the crispy sushi on a serving plate. Serve with spicy aioli for dipping.
