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Panko Fish California Roll
🇿🇦 South AfricaEpic Sushi

🍣 Panko Fish California Roll

A California roll built with crispy panko-fried OB Select fish, topped with more fish bites and teriyaki mayo.

FishGlutenDairyEggSoy

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Food Safety & Handling

What the SOP says about the ingredients in this recipe.

FLAT TOP COOKING METHODfish
SOP 9 · Food Book
Fish: dust the fish on both sides in dry mix or dust with cajun spice in a separate pan, drizzle vegetable oil onto the grill, grill the fish on both sides. The reason we use a dry mix is to flavor the fish and prevent it from sticking to the grill. Dust off excess dry mix before placing on the grill. Calamari: dust the calamari with fish spice or cajun spice in a separate pan, drizzle vegetable oil onto the grill, grill the calamari turning it over to cook the calamari on all sides. These methods apply to calamari heads and steak too. Prawns: For cajun; sprinkle the flesh side of the prawn with cajun spice. Splash oil on the grill and place prawns flesh side down and cook, turn the prawn once and cook on the shell until shells are pink. For grilling; remove pre-spiced prawns from the container and place it flesh side on the grill. No need to add more oil. Cook until the flesh turns white, turn the prawn over onto the shell and cook further until the shell is pink. Salmon: drizzle a small amount of vegetable oil onto the flat top, place the fish onto the oil & grill on both sides turning over once, 2 minutes on a side. Whole fish: make 3 incisions on the side of the fish, dust the fish in dry mix lightly on both sides, shake off the excess dry mix, drizzle vegetable oil onto the grill and place the fish onto the oiled section, grill on both sides for 6 minutes = 12 minutes in total.
FRYER COOKING METHOD

Ingredients

  • •100g OB Select fish, cubed (cut into 10 pieces)
  • •5g OB Dry mix
  • •10g OB Batter mix
  • •7g Panko crumbs
  • •35ml Palm oil
  • •½ Nori sheet
  • •120g Sushi rice
  • •25g Avocado
  • •10g Pickled red onion
  • •15ml
  • •For 4pc, halve the recipe

Garnish

  • •5g Wasabi
  • •10g Ginger
  • •1g Pickled onion

Equipment

  • Chopping board
  • Sushi knife
  • Rolling mat
  • •2 x Squeezy bottles

Method

  1. 1Dip the fish cubes into the dry mix, then batter mix and then into the panko crumbs.
  2. 2Deep fry in hot oil (180°C) until golden brown. Drain off excess oil.
  3. 3Cut the prepared panko fish bites in half.
  4. 4Spread the rice onto the rough side of the Nori.
  5. 5Sprinkle Sesame seeds over the rice.
  6. 6Turn the nori with the rice over.
  7. 7Place all the fillings in the middle, top with the panko fish bite pieces, keeping 8 pcs aside for the top of the rolls.
  8. 8Roll up gently without pressing too hard.
  9. 9Cut the roll into 8 pcs and plate on the left of the plate.
  10. 10Place a panko fish bite piece on each roll.
  11. 11Drizzle the over the sushi in a zig-zag pattern.
  12. 12Garnish with ginger, wasabi and pickled red onion, on the right of the plate.

Plating

Small coloured plate

Tips

  • •Dipping your knife in Tezu helps you make cleaner cuts through the sushi rolls.

Notes

  • •Take away: Small Sushi container
fish
SOP 9 · Food Book
Hake: Place the basket into the oil, dust the hake portion in dry mix, shaking off the excess, dip into our batter mix, check that it is evenly coated, gently slide the fish into the oil. Using the strainer gently turn the fish over to allow the batter to brown on both sides. The fish is in fact steaming inside the protective layer of the batter. Fry the fish in the oil for around 4 minutes until the batter is golden. Lift the basket & allow the oil to drain off for a few seconds. Plate the fish. Calamari: Dust the calamari evenly in the dry mix, shake off the excess dry mix and place the calamari into a frying basket & lower the basket into the oil. Deep fry the calamari for around 2 minutes. the calamari should be crisp & golden on the outside, soft & cooked on the inside. Crunchy Fish Bites: dust the fish in dry mix, shaking off the excess, then dip the fish into the batter lightly and lastly into the panko crumb. Lay the coated fish bites into the frying basket & deep fry for 2-3 minutes until the coating is golden. Lift the basket from the oil & drain off the excess. Panko Zucchini: dust the zucchini with dry mix, shaking off the excess, then dip the zucchini into the batter mix, after batter dip into the crunchy panko crumb then lower the basket into the oil & gently lower the zucchini into the oil, deep fry until golden , this will take around 3-4 minutes. Lift the basket out of the oil, drain off the excess oil & serve.
SEAFOOD PRODUCTSfish
SOP 6 · Bar and Deli
Prawns Prince Marinated 2 Days Prawns King 2 Days Mussels Cooked 1 Day White Bait Defrosted 1 Day Calamari Tubes/Heads Portions 3 Days Pre-made panko prawns 2 days Whole fish defrosted 3 Days Oysters Fresh in oyster tank 7-10 Days Hake 3 Days Platter Fish 3 Days White Fish Fillets 3 Days Salmon Fillets 3-4 Days Salmon Fillets Fresh 3-4 Days
GRILLING DO NOTSfish
SOP 9 · Food Book
Don`t set the flat top onto the highest temperature but regulate the temperature to 220 ºC, keeping in mind that there are areas on the flat top that are hotter and areas that are cooler. Don`t use palm oil to grill fish with, only use vegetable oil. Don`t forget to dust the fish in dry mix before grilling, this prevents the fish from sticking to the grill.
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