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Fried Tuna Sushi


  • 200g fresh tuna loin

  • 1 red capsicum thinly sliced

  • 4 spring onions finely sliced

  • 1 small knob of ginger grated

  • 100g bean sprouts

  • 150g egg noodle cooked and cooled

  • ½ cup coriander leaves

  • 1 red chili finely chopped

  • 1 tbsp sesame oil

  • 1 tbsp oyster sauce

  • 1 pack Nori seaweed sheets

  • 100g rice flour

  • 100g plain flour

  • 2 cups water

  • 1 egg

  • 2 Lt Canola oil for frying


  • 1.

    Slice the tuna into 4 cm thin strips then toss in a bowl with the sliced capsicum, spring onion, ginger, bean sprouts, noodles, coriander, chili, sesame oil, oyster sauce and mix until all thoroughly combined.

  • 2.

    Take a sheet of nori, place a line of tuna mix through the centre then roll until tight and firm, brush the end with water to stick down (you don’t need a sushi mat for this but you may find it easier if you dampen the nori first.)

  • 3.

    Mix both flours, egg and water until a nice batter is formed, then dip the nori rolls in and deep fry at 180 degrees until crispy


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