Spicy Porgy Sushi Roll

zachery dykebyZachery Dyke

About This Porgy Sushi Roll

This is a recipe that I have been excited to make for awhile, and while I used Porgy for this particular roll, you can use just about any white fish that’s suitable for consuming raw. I recently got a bottle of MAMA O’S Kimchili sauce and I have been using it on everything! Usually I use sriracha as the spicy ingredient in my Spicy Sushi Rolls, but this time I wanted to try something new, and it definitely paid off!

spicy porgy sushi roll
Spicy Porgy Sushi Roll

The interesting part about this recipe is that it uses the fish skin from another fish. Usually I use tempura flakes or something similar to create the crunchy part to my sushi rolls, but for this one I used the skin from the White Margate I got on the same trip as this Porgy. If you’ve never fried fish skins before, please check out my Crispy Hogfish Fish Skins recipe, because you will need it for this Porgy Sushi recipe.

How I Got This Porgy

I got this particular Porgy out spearfishing off of my kayak at Dania Beach here in South Florida. I was originally out looking for Black Grouper, but was unsuccessful in finding one, so I started looking for other options. I always enjoy getting Porgy, and while they may be considered by-catch by some people, they are often my target species.

porgy fish
Porgy

I was on a flat reef in about 30 feet and I started seeing some Mutton Snapper and Porgy in the area. Both of these fish act very similar in that you’ll see them from a distance and they’ll slowly come up to you to see what you’re up to. I actually passed on a nice Mutton Snapper and eventually shot this Porgy. I got a great shot that didn’t mess up any of the fillet!

I hope you enjoy this Spicy Porgy Sushi Recipe:

spicy porgy sushi roll
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Spicy Porgy Sushi Roll

by zachery dykeZachery Dyke
Try this Spicy Porgy Sushi Roll recipe that would be great with several other types of fish, too!
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Species: Porgy
Part: Fillet
Course: Mains
Category: Sushi
Continent: North America
Country: United States
State: Florida
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 2 Rolls
Calories: 117kcal

Equipment

Ingredients

For The Sushi Rice

  • 1 cup Short Grain Sushi Rice (rinsed)
  • 1 ½ cups Water
  • 1 tbsp Rice Wine Vinegar
  • ½ tbsp White Sugar
  • ½ tsp Salt

For The Spicy Porgy Sushi Roll

  • 6 oz Porgy Fillets (finely chopped)
  • 2 tsp MAMA O'S Kimchili Sauce
  • 1 tsp Soy Sauce
  • ½ tsp White Sugar
  • ½ tsp Sesame Oil
  • 2 Green Onion Stems (finely chopped)

Other Ingredients For The Roll

  • 4 tbsp Fried Fish Skins (crushed into small pieces)
  • 2 Nori Sheets (cut into 2/3 sheets)
  • Sesame Seeds (optional)

Instructions 

For The Sushi Rice

  • Measure out 1 cup of rice, rinse thoroughly, and add to your small pot.
    1 cup Short Grain Sushi Rice
  • Measure out 1 ½ cups of water and add to your small pot.
    1 ½ cups Water
  • Bring your rice to a boil, reduce heat to low and cover.
  • Once your water level gets below the rice remove from heat.
  • Keep covered for 20 minutes.
  • Remove lid, fluff with a fork, and transfer to a large bowl.
  • In a separate small bowl, add your rice wine vinegar, white sugar, and salt.
    1 tbsp Rice Wine Vinegar
    ½ tbsp White Sugar
    ½ tsp Salt
  • Microwave for 15 seconds and stir. Make sure the sugar is melted. Microwave longer if needed.
  • Add this mixture to your rice, doing your best to spread it around evenly.
  • Set aside.

For The Spicy Porgy Sushi Roll

  • Finely chop your fish into small pieces. It helps to cut into strips first.
    6 oz Porgy Fillets
  • Add to your medium bowl.
  • Add in your MAMA O'S Kimchili sauce, soy sauce, sugar, sesame oil, and green onion.
    2 tsp MAMA O'S Kimchili Sauce
    1 tsp Soy Sauce
    ½ tsp White Sugar
    ½ tsp Sesame Oil
    2 Green Onion Stems
  • Mix thoroughly and set aside.

Rolling The Sushi

  • Wrap your sushi mat with plastic wrap so the rice doesn't stick.
  • Cut your nori sheets into 2/3 sheets.
    NOTE: You should be able to make 2-3 rolls with this depending on how much fish you use for each.
    2 Nori Sheets
  • Place your nori on your mat smooth side down.
  • Add rice evenly. Sprinkle with sesame seeds if you would like.
    Sesame Seeds
  • Flip over and add your filling and fried fish skins.
    4 tbsp Fried Fish Skins
  • Roll your your sushi while applying pressure evenly with your mat.
  • Cut into 8-10 pieces.
  • Serve and enjoy!

Nutrition

Calories: 117kcal | Carbohydrates: 23g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Cholesterol: 2mg | Sodium: 375mg | Potassium: 48mg | Fiber: 1g | Sugar: 4g | Vitamin A: 138IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 0.3mg
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