Fish and Chip Nigiri

Skilled

Ingredients:

Makes 6

250g Fresh Cod Loin - sliced in 6 equal portions approx. 3cm x 1cm

2 large Baking Potatoes

1 pkt Yutaka Tempura Batter Mix

250g Yutaka Sushi Rice

330ml Water

3 tbsp Japanese Rice Vinegar

Yutaka Nori - sliced in thin strips

Yutaka Nigiri Sushi Maker

Ice Water for tempura batter

 

Directions:

  1. Make the sushi rice as per the instructions on the pack. After cooling for 30 mins, add rice vinegar and salt and stir through.
     
  2. Place rice in nigiri sushi maker and press down with lid. Open lid, turn over and push out rice block. Repeat. Place formed rice nigiri in fridge for 30 mins to set.
     
  3. Cut potatoes in 2 cm slices and then cut into thin strips, as if you were making toy chips, and put in cold water. Drain.
     
  4. Make tempura batter as instructed on the packet. Coat sliced cod in batter.
     
  5. Fry chips in sunflower oil until golden and drain. Add the coated cod to oil, cook until golden, and drain.
     
  6. Place a piece of cod on top of shaped nigiri sushi rice and secure it around the middle with a thin strip of nori. Serve with a side of chips, tartar, tomato sauce and a lemon slice