• 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


For more information and recipes from this series, click on the following link

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