Lampushi
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Ingredients:
1 Red Pepper
1 Avocado
6-8 Asparagus
1-2 Skinless Lampuki Fillets (fresh or frozen)
4 Sheets Sushi Nori
600g Cooked Sushi Rice
200g Cream Cheese
4tsp Fish Eggs (roe or caviar)
150g Tempura Mix
200ml Ice Coldwater
2cups Panko Breadcrumbs
Vegetable Oil For Deep Frying
Teriyaki Sauce
Sliced Ginger
Wasabi Paste
Fried Seaweed
Directions:
1. Slice pepper, & avocado into strips.
2. Peel asparagus.
3. Slice fish fillets into strips.
4. Cover a bamboo mat with cling film (this makes it easier to clean)
5. Place sushi nori on a bamboo mat (shiny side down)
6. Place around a fistful of cooled cooked sushi rice and cover about 2/3 of nori.
7. Flip nori upside down. Plain nori part facing towards you.
8. Place fish, avocado, pepper, asparagus, cream cheese & fish eggs on the plain part.
9. Fold, and tightly roll everything up.
10. Trim the edges. (don't throw away asparagus tips! Use them in a soup)
11. Combine tempura mix with water and mix well.
12. Cover sushi rolls in batter including the ends.
13. Roll them in panko breadcrumbs. Coat well, ends included.
14. Gently put in 170°c vegetable oil and fry for about 6 minutes until golden brown.
15. Cool down on tissue paper for 10 minutes.
16. Slice and serve with fried seaweed, sliced ginger, wasabi paste & Teriyaki sauce.