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Tampa Sushi Roll Recipe

Tampa Sushi Roll Recipe

This Tampa Sushi Roll is a cooked sushi roll made with crispy tempura fish, seasoned sushi rice, and creamy mayo. I love this one because it’s easy, kid-friendly, and perfect if you’re new to sushi or don’t like raw fish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 People
Course: Appetizer
Cuisine: Japanese-American
Calories: 299
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Sushi rice Japanese sticky rice
  • 1 piece Grouper fillet ¾ x ¾ inch about 8 inches long
  • As needed — Tempura batter Prepared or homemade
  • 1 sheet Nori Seaweed sheet
  • 2 teaspoons Onion Thinly sliced
  • 1 teaspoon Mayonnaise Regular or Japanese mayo
  • As needed — Toasted sesame seeds Optional topping
  • As needed — Oil For deep frying

Equipment

  • 1 Bamboo sushi mat Wrap with plastic wrap
  • 1 Deep fryer or deep pot Heat oil to 350°F
  • 1 Rice cooker or pot For sushi rice
  • 1 Sharp knife Wet before slicing
  • 1 Mixing bowl For tempura batter
  • 1 Paper towels Draining fried fish

Method
 

Step 1
  1. I cook the sushi rice according to the package instructions and let it cool until just warm, not hot.
    Tampa Sushi Roll Recipe
Step 2
  1. I heat the oil in a deep fryer or heavy pot to 350°F and make sure it’s fully hot before frying.
    Tampa Sushi Roll Recipe
Step 3
  1. I dredge the grouper lightly in tempura flour, then dip it into the tempura batter until coated.
    Tampa Sushi Roll Recipe
Step 4
  1. I carefully fry the fish for about 1½ minutes, just until lightly golden, then drain it on paper towels.
    Tampa Sushi Roll Recipe
Step 5
  1. I place the bamboo mat on a flat surface and spread the sushi rice into an 8×8-inch square, keeping my fingers wet so the rice doesn’t stick.
    Tampa Sushi Roll Recipe
Step 6
  1. I quickly toast the nori sheet over a flame until just crisp, then lay it on top of the rice.
    Tampa Sushi Roll Recipe
Step 7
  1. I spread mayonnaise along the bottom edge of the nori, then add the fried fish and sliced onions.
    Tampa Sushi Roll Recipe
Step 8
  1. Starting from the bottom, I roll everything tightly, keeping the rice on the outside.
    Tampa Sushi Roll Recipe
Step 9
  1. I slice the roll into 8 even pieces using a sharp, damp knife.
    Tampa Sushi Roll
Step 10
  1. I sprinkle toasted sesame seeds on top and serve right away with soy sauce, wasabi, and pickled ginger.
    Tampa Sushi Roll

Notes

This roll tastes best when eaten fresh. If I need to prep ahead, I fry the fish and cook the rice earlier, then assemble just before serving. If grouper isn’t available, cod or even fish sticks work surprisingly well.