Alive and Cooking

Fried Tuna Sushi

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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

Fried Tuna Sushi