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–+ servings
Redfish Tempura Sushi
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5 from 2 votes

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

Equipment

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!