Japanese · Lunch
Cod Rice Rolls
Steamed cod fillet wrapped in translucent rice-flour sheets and rolled into a log, finished with a soy, vinegar, sesame and ginger glaze. The fish stays flaky and the rice sheet tender, garnished with fresh scallion and ginger, served with soy dipping sauce.
$7
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
312Calories
33.8gProtein
6.9gFat
29.4gCarbs
3.8gSugar
1.1gFiber
1380mgSodium
94mgChol
1.2gSat Fat
620mgPotassium
45mgCalcium
1.6mgIron
1.3mcgVitamin B12
3.5mgVitamin C
gluten-free-adaptable
low-calorie
rich-umami
hidden-gems
low-calorie
Instructions
1
Prep
Pat cod fillet dry, season lightly with salt, and set aside. Whisk rice flour, cornstarch, and cold water until smooth like light cream.
2
Heat
Brush oil on a heatproof plate, pour thin rice batter across it, and steam over high heat for 3 minutes until translucent and set.
3
Heat
Lay cod strips along the rice sheet edge and steam over high heat for 4 minutes until the fish turns opaque and flakes easily.
4
Assembly
While warm, roll the rice sheet around cod into a log using a thin spatula, then slide onto a serving plate to firm up for 10 minutes.
5
Plate
Scatter sliced scallion and grated ginger over the roll. Slice into bite-sized pieces with a wet knife, arrange on a plate, and serve with soy dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g cod fillet
- 106g106g rice flour
- 120ml120ml cold water
- 2 tsp2 tsp cornstarch
- 22 scallion
- 2 tsp2 tsp fresh ginger
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp sugar
- 1/4 tsp1/4 tsp white pepper
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp vegetable oil, for brushing
