Recipe by Sarah Dall
Deep-fried tuna rolls and tempura baby marrow chips
Deep-fried tuna rolls
- 140g sushi rice
- 250ml (1 cup) water
- 15ml (1 tbsp) rice vinegar
- 1 sheet nori (seaweed)
- 1 carrot, peeled and cut into strips
- ¼ cucumber, cut into strips
- 100g fresh tuna fillet, cut into strips
- 50g seasoned cake flour
- 1 large egg, beaten
- 50g panko breadcrumbs
- 2L sunflower oil
Tempura baby marrow chips
- 50g cornflour
- 50g cake flour
- pinch salt
- 125ml (½ cup) water
- 6 baby marrows, halved
- sea salt and freshly ground black pepper, to taste
- 50ml soya sauce, to serve
Place the rice and 250ml (1 cup) water in a small saucepan. Bring to a boil, reduce the heat to a gentle simmer and cook, covered, until all of the liquid has been absorbed, 15 – 20 minutes. Remove from heat and leave to stand, covered, 10 minutes. Stir in the rice vinegar and set aside to cool.
Once the rice is cool, use wet hands to spread a thin layer of rice over a sushi mat. Cover the rice with a sheet of nori and trim off excess rice sticking out from under the nori. Place strips of carrot, cucumber and tuna about 1cm away from the side facing you. Using the mat, tightly roll up the sushi, releasing the mat as you go. Once you have your sushi roll, give it one last press and seal with a little water. Dust the roll in a little seasoned flour, dip into beaten egg and, finally, coat with the panko breadcrumbs. Set aside.
Heat the oil in a medium-size deep pot or deep-fryer to 180°C.
For the tempura chips, whisk the cornflour, flour and salt with the 125ml (½ cup) water to form a batter. Do not overmix – lumps are essential. Dip the baby marrow batons into the batter and deep-fry until golden brown, 3 minutes on each side. Remove with a slotted spoon and drain on paper towel. Season
In the same oil, deep-fry the sushi roll until golden brown, 2 minutes on each side. Remove from oil and drain on paper towel. Slice the sushi roll into rounds and serve with the tempura chips and a side of soya sauce for dipping.