Redfish Tempura Sushi

For my birthday this year, my husband took me on a fishing trip. We trolled Calaveras Lake with Bones Fishing Guide and caught a bunch of fish! We got a limit of redfish, and I had the time of my life. With all the redfish, I wanted to come up with recipes that weren’t just grilled, blackened, or regular old deep fried (even though those are delicious too).

Although it is fish tempura, which is fried, putting it in sushi gives it a little flair. This was originally supposed to a sushi burrito, but I put the rice on the outside and it ended up being a massive sushi roll. So… if a massive sushi roll isn’t your style, keep the seaweed on the outside and enjoy! Also, if you refrigerate the rolls after making them, they are much easier to cut. You can also forgo the cutting and just pick them up like we did and go all out! Either way I hope you love this different take on preparing redfish as much as I did!

Redfish Tempura Sushi
Redfish Tempura Sushi
Print Recipe
5 from 1 vote

Redfish Tempura Sushi

Something different and tasty to do with some delicious redfish!
Course: Main Course
Cuisine: Asian
Keyword: Asian, sushi
Servings: 4 large rolls
Author: Sophie May

Ingredients

  • 3 Redfish filets cut into pieces around 6 inch by 1/2 inch

Sushi Rice

  • 2 cups sushi rice cooked according to directions
  • 1/4 cup rice vinegar
  • 2 tbsp sugar
  • 1/2 tsp kosher salt

Tempura Batter

  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1 egg
  • 1 cup water
  • 1 tbsp vegetable oil plus more for frying
  • salt, pepper, garlic powder to taste

Yum Yum Sauce

  • 1/2 cup mayo
  • 2-3 tbsp sriracha more or less depending on heat desired
  • flavor with lime juice

Eel Sauce

  • 1/2 cup Mirin (sweet cooking rice wine)
  • 1/2 cup soy sauce
  • 1/3 cup sugar
  • 2 tbsp rice wine vinegar

Fillings and Toppings

  • 1 package seaweed specifically made for sushi
  • 1/4 English cucumber julienned
  • 1 bag shredded carrots
  • 8 oz cream cheese
  • 1 avocado cut into thin slices
  • fried onions chopped finely
  • sesame seeds

Instructions

Sushi Rice

  • Once sushi rice has cooked according to package directions, add in remaining sushi rice ingredients. If not using immediately cover with a wet towel and set aside.

Tempura Batter

  • Heat two inches of vegetable oil in a deep frying pan to 350°F.
  • Combine flour and baking powder. Once combined at egg, water, vegetable oil, salt, pepper, and garlic powder to create a thick batter.
  • Take your sliced redfish pieces and dip into the batter.
  • Before putting in the frying oil let excess batter drip off.
  • Cook in oil 3-5 minutes. My indicator was half way through the fish would release from the bottom and float to the top. I would then flip it and continue cooking until desired golden brownness.
  • When fulling cooked place on a paper towel lined tray.

Yum Yum Sauce

  • Combine all the ingredients and refrigerate until ready to eat.

Eel Sauce

  • Combine all ingredients in a sauce pan over medium high heat stirring often.
  • Once brought to a boil and all sugar has dissolved, reduce the heat to a low boil and continue stirring until thickened.
  • Remove from heat and refrigerate until ready to eat.

Assembly

  • This assembly will depend on how big you want your sushi. I did mine large like a burrito.
  • On parchment paper lay out four squares of seaweed.
  • Scoop out sushi rice with just enough to cover all of the seaweed, pushing it down and spreading it out as you go.
  • Then take several pieces of your redfish tempura and place it across the middle.
  • Start to fill with your desired ingredients: julienned English cucumber, shredded carrots, thinly sliced cream cheese, avocado.
  • Using parchment paper or a sushi roller, carefully roll up your sushi.
  • Top with yum yum sauce, eel sauce, fried onions, and sesame seeds.
  • If you put the roll in the refrigerator for around an hour it will make it easier to cut.
  • ENJOY!

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