Crispy Soy Basa With Sushi Rice Balls And Edamame Salad inspired by Sex and the City (2008)
Sex and the City (2008), Samantha makes sushi for Smith. (1 hour 51 mins and 14 seconds)
Spice up sushi night with this Tokyo-inspired treat. You’ll serve crispy, umami basa alongside rice balls, punchy dipping sauce, crunchy pickled cucumber and spicy, creamy edamame salad.
For 2 people [double for 4]
- 1/2 tsp dried chilli flakes
- 15ml rice vinegar
- 1/2 cucumber
- 2g shichimi togarashi
- 5g black sesame seeds
- 8ml Sriracha hot chilli sauce
- 2 x 100g basa fillets
- 4 tbsp cornflour
- 160g blanched edamame beans
- 30ml mayonnaise
- 150g sushi rice
- 30ml soy sauce
- 1 garlic clove
You’ll also need
- Pepper, sugar, vegetable oil
Cooking instructions 40 mins
For 2 people [double for 4]
Preheat the oven to 200°C / 180°C (fan) / gas 6 and boil a kettle. Add the sushi rice to an oven-proof dish with 250ml [500ml] boiled water. Cover tightly with tin foil and put the dish in the oven for 25 min or until all the water is absorbed and the rice is cooked. Once cooked, transfer the rice to a plate and set aside for 10 min or until the rice is cooled.
Meanwhile, cut the cucumber in half lengthways and scrape out the inner seeds with a teaspoon. Throw the watery seeds away, then slice finely. Add the sliced cucumber to a small bowl with the rice vinegar and a pinch of sugar. Stir everything together and set aside – this is your quick-pickled cucumber.
Peel and grate the garlic. Combine half the soy sauce and the grated garlic in a small bowl with the chilli flakes (can’t handle the heat? Go easy!) and a pinch of sugar – this is your dipping sauce.
Chop the basa fillets into large, bite-sized pieces. Add the chopped basa to a large bowl with the remaining soy sauce, then set aside to marinate.
Combine the sriracha (not a fan of spice? Just add a little!) and mayo in a small bowl – this is your sriracha mayo.
Rinse the blanched edamame beans under cold running water. Add the blanched edamame beans to a bowl with half of the sriracha mayo and a good grind of black pepper and give everything a good mix up – this is your edamame salad.
Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to coat the base of the pan) over a high heat. Add the cornflour to the marinated basa and give everything a good mix up until the basa is fully coated. Once hot, add the coated basa and cook for 3-4 min on each side or until cooked through – this is your crispy soy basa.
Once the rice is cooled, roll into 6  balls – these are your sushi rice balls
Tip: Use wet hands to make it easier!
Serve the crispy soy basa with the sushi rice balls, edamame salad and quick-pickled cucumber (reserve the pickling liquid) to the side. Drizzle the remaining sriracha mayo over the rice balls and sprinkle over the shichimi togarashi (can’t handle the heat? Go easy!) and black sesame seeds. Combine the reserved pickling liquid and the dipping sauce and serve it to the side. Enjoy!