Seared Fish Bites - Sushi Recipe
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Easy
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 pork, chicken, squid or another fish (such as mahi mahi/dorado or even cod or halibut) instead of the ‘ahi.
This recipe is extracted from Sushi published by Ryland Peters & Small (£14.99) Photography © Ryland Peters & Small
Make your favourite sushi with the best ingredients, or learn more Japanese recipes.
Ingredients for Seared Fish Bites
- 900g ‘ahi or yellowfin tuna fillets
- 1 tablespoon salt
- 1 tablespoon freshly ground black pepper
- 130g plain/all-purpose flour
- 4 eggs
- 100g panko breadcrumbs
- 8 sheets of nori seaweed
- Vegetable oil, for frying
For the sauce
- 100ml light Japanese soy sauce (shoyu)
- 2 tablespoons dry mustard, mixed with a little water to make a paste
- 225g mayonnaise to serve
- Steamed white rice
- Furikake seasoning
How to make Seared Fish Bites
- Cut the fish into slices roughly 18 cm/7 inches long and 2.5 cm/1 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 2–3 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.
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