Sushi Sandwiches with Red Fish (Trout)

Sushi Sandwiches with Red Fish (Trout)

40 min
Medium
1 serv.
430 g / 1 serv.

Rating

Average rating:—

Description

Crispy onigirazu with a filling of lightly salted trout, cream cheese and cucumber, pan-fried in breadcrumbs. An original hybrid of Japanese sushi and a hot sandwich.

  1. Rinse the rice several times until the water is clear.
  2. Pour water (100 ml) over the rice, bring to a boil, reduce heat, cover and cook for 15 minutes. Remove from heat and let stand covered for 10 minutes.
  3. Mix rice vinegar with sugar and a pinch of salt until dissolved.
  4. Transfer hot rice to a bowl, pour over the vinegar dressing and gently mix with a wooden spatula. Let cool until warm.
  5. Cut the cucumber into thin strips, cut the trout into thin slices.
  6. Cut the nori sheet in half. Place one half on plastic wrap shiny side down.
  7. Wet your hands with water, place half of the rice (about 40 g) on the nori and spread into an even square.
  8. Place cream cheese, then trout and cucumber on top.
  9. Cover with the remaining rice (another 40 g). Fold the nori corners toward the center to form a square sandwich.
  10. Wrap the sandwich tightly in plastic wrap and leave for 5 minutes to set.
  11. Beat the egg in a bowl. Prepare two plates: one with flour and one with breadcrumbs.
  12. Dredge the sushi sandwich in flour, then dip into the beaten egg, then coat with breadcrumbs on all sides.
  13. Heat sunflower oil in a pan over medium heat (about 1-1.5 cm deep).
  14. Fry the sandwich on each side for 2-3 minutes until golden brown.
  15. Place on paper towel to remove excess oil. Cut in half diagonally.
  16. Serve with soy sauce for dipping.
633
147 kcal / 100 g
kcal
22.6 g
5.3 g / 100 g
Protein
56.9 g
13.2 g / 100 g
Carbohydrates
33.9 g
7.9 g / 100 g
Fats