Sardine Fillet Tempura Wrapped in Nori Sheet

Try a little oriental magic at suppertime with this fabulous recipe for crisp sardine filled seaweed rolls from Ozu Restaurant
Sardine Fillet Tempura Wrapped in Nori Sheet
  • Rating:
  • Serves: 4
  • Cook Time: 4 minutes
  • Prep Time: 25 minutes
  • Effort: medium


  • 4 sheets nori seaweed
  • 1 tsp ume paste
  • 4 sardine fillets
  • 4 shiso leaves, washed and cut in half
  • 2 tbsp plain flour
  • 60 g tempura flour
  • 80 ml ice cold water
  • 2 lemon wedges, to serve


1. Lay a nori sheet out on a chopping board and spread thinly with ume paste.

2. Cut a sardine fillet in half across the thickness of the fish and lay on top of the nori sheet, as if you were making a sandwich.

3. Place shiso leaf on top.

4. Brush the edge of the nori sheet with water and carefully roll up the nori sheet to form a tube. Seal with water.

5. Repeat with the other 3 nori sheets.

6. Mix the tempura flour, ice cold water, and a pinch of salt and pepper, in a bowl with a fork until smooth.

7. Dust the nori rolls in a light coating of plain flour. Heat the tempura batter in a wok of deep fat fryer to 180C and fry the rolls for 2-3 minutes, until crisp. Drain and cut in half. Serve immediately garnished with lemon wedges.

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