Fried Oyster Gunkan Recipe
Make Fried Oyster Gunkan Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fried Oyster Gunkan
Method
Fried Oyster Gunkan
- 1
Rinse the sushi rice and cook it using a rice cooker or pot with a 1:1.1 rice-to-water ratio. Once cooked, gently fold in the sushi vinegar (rice vinegar, sugar, and salt dissolved) and let cool to body temperature.
- 2
Prepare crispy nori cups
Cut nori sheets into small rectangles. Lightly brush or spray with a tiny amount of oil, then roll into small cylinders around a pair of chopsticks or a sushi mat to form cup shapes. Secure with a toothpick if needed. Fry briefly in hot oil until crisp, then drain on paper towels.
- 3
Batter and fry oysters
Pat oysters dry. Prepare a light tempura batter by whisking tempura flour with ice-cold water until just combined (lumps okay). Heat oil to 180°C (350°F). Dip oysters in batter, allow excess to drip, and fry until golden and crispy. Remove and drain on rack.
- 4
Assemble gunkan
Place a small amount of seasoned sushi rice into each crisp nori cup, pressing gently to form a base. Top with 1 oyster, then a small dollop of aioli. Garnish with shredded daikon (if using) and chives.