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Seared Aji Rolls

Aug. 4, Mon. 2014

Authentic Japanese Cooking

Seared Aji Rolls

Aji no sujime no isobeyaki

  • seafood
  • Other


Ingredients (Serves 4)

Seared Aji Rolls:
2 marinated aji (horse mackerel) fillets
Marinated myoga
10 green shiso leaves
4 sheets of nori
1 tbsp toasted sesame seeds
1 egg white, for sealing

5 Okra
Grated wasabi
Soy sauce


  1. 1. Remove the skin from the marinated aji fillets, starting from the head, then make cuts into them every 3 cm, and cut into bite-sized pieces.
  2. 2. Cut the shiso leaves into thin strips. Fill a container with water, put the shiso strips in, then remove the shiso and drain.
  3. 3. Cut the marinated myoga ginger buds into thin strips.
  4. 4. Peel the okra stem area with your kitchen knife, then boil for 1–2 minutes in salt water. Put them in ice water to chill, then drain.
  1. 5. Place a sheet of nori on a sushi mat, then arrange the marinated aji so that it covers about 2/3 of the sheet of nori. Add sesame seeds, shiso, and myoga on top of the aji, and roll tightly.
  2. 6. Once you've rolled the nori about 2/3 of the way, add another sheet of nori and roll while pressing inward. After rolling, use some egg white to act as a "glue" to hold the roll shut.
  3. 7. Wrap the roll, still inside the rolling mat, with a rubber band, and let sit for two minutes to make the roll round before removing from the rolling mat.
  4. 8. Preheat a frying pan, then roll the roll around in the frying pan until the color of the nori deepens.
  1. 9. Cut the roll into easy-to-eat slices, and garnish with okra. Add soy sauce with wasabi to taste.