This fish and chip nigiri recipe is a slightly healthier twist on the classic British dish. It makes an innovative new meal idea that’s perfect for serving up to clean-eating dinner guests, or foodie guests who are always looking to discover new dishes.
Ingredients (makes 6)
250g fresh cod loin – sliced in 6 equal portions approx. 3cm x 1cm in size
2 large baking potatoes
1packet of Yutaka Tempura Batter Mix
250g Yutaka Sushi Rice
330ml water
3tbsp Japanese Rice Vinegar
Yutaka Nori, sliced in thin strips
Yutaka Nigiri Sushi Maker
Ice water for tempura batter
Method
Make the sushi rice as per the instructions on the pack. After cooling for 30 minutes, add rice vinegar and salt and stir through.
Place rice in nigiri sushi maker and press down with lid. Open lid, turn over and push out rice block. Repeat. Place formed rice nigiri in fridge for 30 minutes to set.
Cut potatoes in 2cm slices and then cut into thin strips, as if you were making chips, and put in cold water. Drain.
Make tempura batter as instructed on the packet. Coat sliced cod in batter.
Fry chips in sunflower oil until golden and drain. Add the coated cod to oil, cook until golden, and drain.
Place a piece of cod on top of shaped nigiri sushi rice and secure it around the middle with a thin strip of nori. Serve with a side of chips, tartar or tomato sauce and a lemon slice.
Recipe courtesy of Yutaka
