Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spicy Barramundi Roll


  • Author: Tiffany Bui | TiffanyBee.com
  • Total Time: 50

Ingredients

Scale

Sushi Rice

  • 1 cup short grain sushi rice
  • 1¼ cup water
  • 1 Tbsp sushi rice vinegar
  • 1 tsp salt

Baked Barramundi

  • ½ lime, sliced
  • ½ lemon, sliced
  • 6 oz wild caught Barramundi filet
  • 1 Tbsp hot sesame oil
  • 2 tsp ponzu sauce
  • 1 tsp Old Bay seasoning
  • 1 tsp salt

Barramundi Mixture

  • ⅓ cup imitation crabmeat
  • 3 sprigs green onions, roughly chopped
  • 2 serrano peppers, roughly diced
  • 1 tsp Ichimi Togarashi
  • 1 Tbsp hot sesame oil
  • ½ tsp smoked dried ghost pepper flakes (optional)
  • 1 Tbsp Kewpie mayonnaise
  • 1 Tbsp masago
  • 1 Tbsp sesame seeds
  • 2 tsp ponzu sauce
  • 1 avocado, sliced
  • 2 mini cucumbers, sliced into matchsticks
  • nori sheets

Instructions

  1. 1. Wash sushi rice thoroughly–about 3 times–& add water to rice cooker. When the rice is finished cooking, mix in vinegar & salt. Mix thoroughly.
  2. 2. Preheat oven to 325º F. Line a baking dish with foil or parchment paper & lay down slices of lime & lemon. If you can’t slice the lime/lemon all the way, squeeze the juice into the dish.
  3. 3. Bring the Barramundi to room temperature. Season with salt, Old Bay, sesame oil, & ponzu. Place the flesh of the Barramundi onto the citrus bed you made in your baking dish & form a pocket with the foil, enclosing the fish. Bake for 10 minutes.
  4. 4. Meanwhile, in a food processor, combine all the ingredients of the mixture in except for the nori, cucumber, masago, & avocado. Pulse a few times until the imitation crabmeat has been chopped & immersed with the other ingredients.
  5. 5. When the Barramundi is finished, remove the skin & add the filet to the food processor. Pour the juices from the foil pocket into the food processor. Pulse until thoroughly combined or until desired texture is reached. Manually stir in masago & mix well.
  6. 6. Lay down a sheet of nori, shiny side down, & spread a handful of rice on the sheet. Be sure to leave at least an inch of space free of rice. Line up avocado, cucumber, & spoon on a bit of the Barramundi mixture. It’s best to indent about a half inch when spreading the mixture because it’ll spill out if you don’t.
  7. 7. With the empty inch of rice at the bottom, roll the nori upwards to enclose the filling, pressing firmly. Then lift the bamboo mat that has curled to enclose the filling to easily roll the rest of the maki. Press firmly & shape the sushi roll with the bamboo mat. Consult a YouTube video if you’ve never done this before.
  8. 8. Slice the sushi with a very sharp chef’s knife or designated sushi knife. Serve with ponzu or soy sauce.

Notes

  • I love my food spicy, so please omit spices you cannot handle (ghost pepper flakes, serrano peppers, etc). This recipe can be made with mild flavors. Substitute the hot sesame oil with regular toasted sesame oil & omit all the other spices et voila!
  • If you’re a master sushi rice maker, you know what to do. If not, you can just use short grain sushi rice & omit the steps using rice vinegar if you’re really trying to make life easier. It’s highly recommended that you use short grain rice to make sushi.
  • Prep Time: 10
  • Cook Time: 40

Nutrition

  • Serving Size: 8
  • Calories: 204
  • Sugar: 2
  • Sodium: 679
  • Fat: 9
  • Saturated Fat: 1
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 25
  • Protein: 6
  • Cholesterol: 17