Iron Chef Combo Recipe
Nigiri (5 pc.): tuna, fresh salmon, white tuna, shrimp, yellowtail, and an Iron Chef roll (panko shrimp, white tuna, sauce, masago, onion)
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Ingredients
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Nigiri
Iron Chef Roll
Method
Nigiri
- 1
Prepare Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once cooked, transfer to a large bowl.
- 2
Season the Rice
In a small bowl, mix rice vinegar with a pinch of salt. Gradually pour the mixture over the warm sushi rice, folding gently to combine. Allow to cool at room temperature.
- 3
Form Nigiri
Wet your hands with water to prevent sticking. Take a small amount of sushi rice (about 1 oz) and mold it into an oval shape. Top each piece with a slice of tuna, salmon, white tuna, shrimp, and yellowtail.
Iron Chef Roll
- 4
Prepare Shrimp
Peel and devein the raw shrimp. Dip them in the panko breadcrumbs until fully coated.
- 5
Fry the Shrimp
Heat oil in a frying pan over medium heat. Fry the panko-coated shrimp until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.
- 6
Assemble the Roll
On a sushi mat, lay a sheet of nori (seaweed). Spread a thin layer of sushi rice over the nori. Place the fried panko shrimp and slices of white tuna in a line across the center. Roll tightly to form a cylinder.
- 7
Add Toppings
Slice the roll into 8 pieces. Drizzle with soy sauce, and sprinkle with masago and chopped green onion. Add a touch of sriracha and mayonnaise for extra flavor.