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Tempura Sashimi

Tempura Sashimi recipe image
This unique fusion appetizer combines the delicate freshness of raw Ahi tuna with the satisfying crunch of tempura. The sushi rice is seasoned with rice wine vinegar and sesame seeds, then wrapped around the fish and lightly toasted nori sheets. After being encased in a crisp rice paper wrapper and quickly fried, the exterior becomes golden and shatteringly crunchy while the interior remains cool and tender. It&# 226;€™s a bold, textural contrast that makes for an impressive starter. Perfect for entertaining or a special Japanese-inspired dinner party, this dish bridges the gap between traditional sashimi and crispy tempura.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 867.8
Description
This unique fusion appetizer combines the delicate freshness of raw Ahi tuna with the satisfying crunch of tempura. The sushi rice is seasoned with rice wine vinegar and sesame seeds, then wrapped around the fish and lightly toasted nori sheets. After being encased in a crisp rice paper wrapper and quickly fried, the exterior becomes golden and shatteringly crunchy while the interior remains cool and tender. It&# 226;€™s a bold, textural contrast that makes for an impressive starter. Perfect for entertaining or a special Japanese-inspired dinner party, this dish bridges the gap between traditional sashimi and crispy tempura.
Ingredients
  • 6 ounce Sushi rice
  • 4 ounce Rice wine vinegar
  • 3 ounce Ground toasted sesame seeds
  • 4 Nori Seaweed sheets
  • 6 ounce Trimmed and skinned Ahi
Directions
  1. 1
    Combine 6 ounces of sushi rice and 1 pint of cold water in a saucepan.
  2. 2
    Bring the water to a boil, then cover the pot and reduce heat to a simmer.
  3. 3
    Cook until all the water is absorbed and the rice is tender and sticky.
  4. 4
    Spread the cooked rice onto a sheet pan lined with plastic wrap.
  5. 5
    Season the rice with rice wine vinegar and ground toasted sesame seeds, mixing gently.
  6. 6
    Cover the seasoned rice with additional plastic wrap and set aside to cool slightly.
  7. 7
    Place nori sheets on a baking sheet and toast in an oven at 250°F (121°C) for 30 seconds until lightly warm but not crisp.
  8. 8
    Lay out the toasted nori sheets on a clean work surface.
  9. 9
    Pat a layer of the seasoned rice onto each nori sheet, leaving a small border at the edge.
  10. 10
    Place strips of trimmed Ahi tuna in the center of the rice layer.
  11. 11
    Use a sushi mat to tightly roll the nori, rice, and tuna into a cylinder.
  12. 12
    Trim any excess nori from the ends of the rolls.
  13. 13
    Wrap each roll tightly in rice paper wrappers.
  14. 14
    Heat peanut oil to 350°F (177°C) in a deep fryer or heavy pot.
  15. 15
    Fry the wrapped rolls for 2 minutes until the exterior is golden and crispy.
  16. 16
    Remove from oil, drain on paper towels, slice, and serve with wasabi and soy sauce.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 867.8kcal
% Daily Value *
Total Fat 65.0g100%
Saturated Fat 21.9g110%
Cholesterol 70.5mg24%
Sodium 44.2mg2%
Total Carbohydrate 63.8g22%
Dietary Fiber 9.5g38%
Sugars 4.3g
Protein 19.6g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the Ahi tuna is sushi-grade to ensure safety and quality when serving.

Do not over-toast the nori; it should be just warm enough to release its aroma but remain pliable for rolling.

Keep the oil temperature steady at 350°F to ensure the exterior crisps up quickly without cooking the raw fish inside.

Serve immediately after frying for the best texture.

Keywords: ahi, appetizer, crispy, fried, fusion, japanese, nori, rice, roll, sashimi, sesame, sushi, tempura, tuna, vinegar
Read it online: https://www.chefs-mate.com/recipe/tempura-sashimi/