Catfish Maki Rolls

By The Canadian Living Test Kitchen

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This recipe makes 48 pieces servings

Nutritional Info
Per piece: about	-
cal	4747 cal
pro	2 g2g pro
total fat	2 g2g total fat
sat. fat	00 sat. fat
carb	5 g5g carb
fibre	00 fibre
chol	5 mg5mg chol
sodium	61 mg61mg sodium
% RDI:	-
iron	11 iron
vit A	11 vit A
vit C	22 vit C
folate	44 folate

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Maki rolls are what many people really refer to when they say 'sushi'. The rolls consist of almost any kind of filling surrounded by sushi rice, rolled up in a sheet of roasted nori (seaweed) and sliced into bite-size pieces. Tobiko, or flying fish roe, adds a hint of crunch and colour. Find tobiko, nori sheets, Sriracha and mirin in Asian supermarkets and some large grocery stores. Serve with sushi soy sauce.

Ingredients

12 oz catfish fillets 12 12oz ozcatfish filletcatfish fillets
1/4 cup buttermilk 1/4 1/4cup cupbuttermilk or milk
1 egg 1 1eggeggs
1/3 cup cornmeal 1/3 1/3cup cupcornmeal
1/4 tsp salt 1/4 1/4tsp tspsalt
1 pinch cayenne pepper 1 1pinch cayenne pepper
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 firm ripe avocado 1 1firm ripe avocadoavocados
half Lemon half LemonLemons
6 roasted nori sheets 6 6roasted nori sheets
1 Sushi Rice recipe 1 1Sushi Rice recipe
1/4 cup tobiko , optional1/4 1/4cup cuptobiko, optional
Zesty Mayonnaise:
1/4 cup mayonnaise 1/4 1/4cup cupmayonnaise
1/2 tsp lemon juice 1/2 1/2tsp tsplemon juice
1/2 1/2tsp tspSriracha, or other hot Asian sauce
1/4 tsp mirin 1/4 1/4tsp tspmirin

Preparation

Zesty Mayonnaise: In small bowl, stir together mayonnaise, lemon juice, Sriracha and mirin until combined. (Make-ahead: Cover and refrigerate for up to 3 days.)

Cut fish lengthwise into 1-inch (2.5 cm) wide strips. In shallow bowl, beat buttermilk with egg; add fish, turning to coat. Cover and refrigerate for 30 minutes.

In shallow bowl or pie plate, whisk together cornmeal, salt and cayenne; dredge fish in mixture, pressing coating to adhere.

In large nonstick skillet, heat oil over medium-high heat; fry fish, turning once, until golden brown and fish flakes easily when tested, about 6 minutes. Drain on paper towel-lined plate. Let cool for 15 minutes. (Make-ahead: Let cool. Cover and refrigerate for up to 12 hours.)

Pit and peel avocado; cut into thin slices and squeeze lemon juice over top. Set aside.

Place 1 nori sheet, shiny side down and with long side closest, on bamboo sushi rolling mat. With moistened fingers, spread with about 1/2 cup (125 mL) of the sushi rice in even layer, leaving 1/2-inch (1 cm) border along each long side.

Drizzle about 1 tsp (5 mL) Zesty Mayonnaise in horizontal line about 2 inches (5 cm) from closest long edge. Lay one-sixth of the catfish then one-sixth of the avocado on top. Spoon 2 tsp (10 mL) tobiko (if using) in line over avocado.

Working with closest edge of bamboo, lift and roll up nori, firmly encasing filling. Set aside, seam side down. Repeat with remaining ingredients to make 6 rolls. (Make-ahead: Wrap each in paper towel and set aside for up to 30 minutes.)

With sharp knife, trim ends. Cut each roll into 8 slices, wiping knife with wet cloth between cuts.

Source : Canadian Living Magazine: November 2007