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
Prepare Sushi Rice
- 1
Cook the Rice
Rinse 2 cups of sushi rice under cold water until the water runs clear. Cook the rice in a rice cooker or on the stovetop according to the manufacturer's instructions.
- 2
Season the Rice
Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix 1 tablespoon of rice vinegar, 1 teaspoon of sugar, and 1 teaspoon of salt until dissolved. Gently fold this mixture into the rice while it's still warm. Allow the rice to cool to room temperature.
Prepare Nigiri
- 3
Form the Nigiri
Wet your hands with water to prevent sticking. Take a small amount of sushi rice (about 2 tablespoons) and shape it into an oval. Place a slice of tuna, salmon, white tuna, shrimp, or yellowtail on top. Repeat for all pieces of sashimi.
Prepare Iron Chef Roll
- 4
Prepare the Shrimp
Peel and devein the raw shrimp. Dredge them in panko breadcrumbs until fully coated.
- 5
Fry the Shrimp
Heat oil in a deep skillet over medium heat. Fry the panko-coated shrimp until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.
- 6
Make the Roll Filling
In a bowl, mix 2 tablespoons of mayonnaise, 2 tablespoons of soy sauce, and 50 grams of chopped white tuna. Stir in the masago and chopped green onions.
- 7
Assemble the Roll
Lay a nori sheet on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving about an inch at the top. Place a line of the shrimp filling at the bottom and roll tightly. Repeat with the second nori sheet.
- 8
Slice and Serve
Using a sharp knife, slice the roll into 8 pieces. Arrange the Iron Chef roll on a plate alongside the nigiri.