Recipe details
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Rice Sushi with Fish and Pancake Wrap
50min
4 servings
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This innovative Crispy Rice Sushi with Fish and Pancake Wrap combines traditional Japanese sushi elements with a creative twist. Crispy, seasoned sushi rice is topped with fresh, sashimi-grade fish and wrapped in a thin, savory pancake for a delightful textural contrast. The combination of crunchy rice, buttery fish, and soft pancake creates an exciting fusion dish that honors traditional sushi while introducing new elements. Perfect as an appetizer or light meal, this dish offers a unique presentation that's as impressive to look at as it is delicious to eat.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
3 g
6 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Fish
Soy
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Ingredients
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Steps
Read instructions and get ready to cook
Prepare the sushi rice
Rinse rice thoroughly until water runs clear. Cook according to package instructions. Transfer to a large, shallow bowl to cool slightly.
Season the rice
In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until sugar dissolves. Pour over warm rice. Fold gently to incorporate without mashing the rice. Allow to cool to room temperature.
Prepare the fish
Pat fish dry with paper towels. Cut into thin slices, about 1/4-inch thick. Refrigerate until ready to use.
Prepare the pancake batter
In a medium bowl, whisk eggs until frothy. Add flour, milk, and salt. Whisk until smooth with no lumps. Let batter rest for 10 minutes.
Prepare the green onions
Wash thoroughly. Slice thinly on a diagonal.
Prepare the avocado
Cut in half and remove pit. Scoop out flesh. Slice thinly.
Prepare the ginger
Peel the ginger. Grate finely.
Make the dipping sauce
In a small bowl, combine soy sauce, mirin, rice vinegar, and grated ginger. Mix well and set aside.
Make the pancakes
Heat a non-stick skillet over medium heat. Add a small amount of oil. Pour about 1/4 cup of batter into the pan. Quickly tilt the pan in all directions to form a thin pancake. Cook for 1-2 minutes until the bottom is lightly golden. Flip and cook for another 30 seconds. Transfer to a plate. Repeat to make 4 pancakes.
Prepare the crispy rice
In a large non-stick skillet, heat vegetable oil and sesame oil over medium-high heat. Press cooled sushi rice into an even layer about 1/2-inch thick. Cook without stirring until the bottom becomes golden and crispy, about 5-7 minutes. Cut into 4 equal portions while in the pan.
Prepare the wasabi mixture
In a small bowl, mix wasabi paste with soy sauce to create a spreadable mixture.
Assemble the sushi
Carefully flip each portion of crispy rice onto a plate, crispy side up. Spread a thin layer of wasabi mixture on top of each rice portion. Arrange slices of tuna and salmon on top of the rice. Add slices of avocado.
Prepare the nori
Cut nori sheets into thin strips.
Wrap with pancakes
Place each topped rice portion in the center of a pancake. Wrap the pancake around the rice and fish, leaving the top open to display the fish. Secure with a strip of nori if needed.
Garnish
Sprinkle with sesame seeds. Garnish with sliced green onions and a small amount of grated ginger.
Serve
Serve immediately with the dipping sauce on the side. Provide additional wasabi and soy sauce if desired.
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