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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.
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.)
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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