Tempura Crunch Sashimi Tuna from Bonefish Grill features tender sashimi-grade tuna coated in a light, crispy tempura batter, topped with crunchy tempura flakes, and drizzled with a tangy soy-based glaze, delivering a flavorful contrast of fresh, crisp, and savory elements.
Equipments
- Sashimi knife
- Cutting board
- Mixing bowls
- Chopsticks or tongs
- Deep fryer or heavy-bottomed pot
- Slotted spoon or spider strainer
- Paper towels
- Baking sheet or plate (for draining)
- Whisk
- Squeeze bottle or spoon (for drizzling glaze)
- Small saucepan (for sauce/glaze)
- Serving plate
Ingredients
- 8 oz (225g) sashimi-grade tuna
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 cup ice-cold sparkling water
- 1/2 teaspoon salt
- Vegetable oil (for frying)
- 1 cup panko breadcrumbs
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 green onion, sliced (for garnish)
- 1 teaspoon toasted sesame seeds (for garnish)
Sashimi-grade tuna must be very fresh and of high quality to ensure safety and optimal flavor. Keeping the sparkling water ice-cold is essential to create a light and crispy tempura batter. Use vegetable oil with a high smoke point for frying to achieve the perfect crunch without burning. Soy sauce, mirin, rice vinegar, and honey combine to form a tangy glaze that balances the savory flavor of the tuna. Your Tempura Crunch Sashimi Tuna from Bonefish Grill copycat dish will replicate the restaurant's signature fresh, crispy, and savory flavor profile perfectly.
Instructions
- Slice sashimi-grade tuna into desired portions using a sashimi knife and cutting board; set aside.
- Prepare tempura batter by whisking together all-purpose flour, cornstarch, baking powder, salt, and ice-cold sparkling water in a mixing bowl until just combined (do not overmix).
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
- Coat panko breadcrumbs in a separate mixing bowl and set aside.
- Dip tuna pieces into tempura batter, then roll them in panko breadcrumbs for extra crunch.
- Fry the battered tuna in hot oil using chopsticks or tongs until crispy and golden (about 1-2 minutes); do not overcook.
- Remove fried tuna using a slotted spoon or spider strainer, and drain on a paper towel-lined baking sheet or plate.
- Fry additional panko breadcrumbs (separately in batches) in the oil until golden, drain, and set aside as crunchy tempura flakes.
- In a small saucepan, combine soy sauce, mirin, rice vinegar, honey, sesame oil, grated ginger, and minced garlic; bring to a simmer while whisking until slightly thickened, then let cool.
- Arrange fried tuna on a serving plate.
- Top with crunchy tempura flakes.
- Drizzle the prepared soy-based glaze over tuna using a squeeze bottle or spoon.
- Garnish with sliced green onion and toasted sesame seeds.
- Serve immediately.
Substitution
Tempura Crunch Sashimi Tuna from Bonefish Grill copycat menu offers a delightful mix of crispy tempura batter and fresh sashimi-grade tuna, enhanced with a tangy soy-based glaze and crunchy tempura flakes. If sashimi-grade tuna is unavailable, you can substitute with fresh sushi-grade salmon or yellowtail for a similar texture and flavor. When preparing tempura batter, use ice-cold sparkling water to ensure a light, crispy coating; tap water or room temperature water will result in a heavier, less crunchy crust. To achieve the perfect fry, maintain oil temperature between 350degF and 375degF, adjusting heat as needed to avoid greasy or burnt pieces. Your dipping sauce can be whisked and drizzled easily using a squeeze bottle or spoon, allowing precise control over flavor distribution.
Tips
Ensure your sashimi-grade tuna is fresh and well-chilled before slicing to maintain its texture and flavor. Use ice-cold sparkling water in the tempura batter to create a light, crispy coating without overmixing, which can make it dense. Maintain the oil temperature at 350degF (175degC) during frying to achieve even crispiness without absorbing excess oil. Keep your cooked pieces warm but not soggy by draining them thoroughly on paper towels and serving immediately for the best contrast of textures and flavors in your dish.
Nutritions
Tempura Crunch Sashimi Tuna from Bonefish Grill offers a rich source of high-quality protein from sashimi-grade tuna, essential for muscle repair and growth. The dish's tempura batter and panko breadcrumbs add carbohydrates and fats, primarily from vegetable oil used in frying, contributing to its crispy texture and calorie content. The soy-based glaze provides antioxidants and trace minerals such as sodium and manganese, while the ginger and garlic add anti-inflammatory and immune-boosting properties. Your meal delivers a balance of macronutrients alongside vitamins and minerals, making it both flavorful and nutritionally substantial.
Storage
Store your Tempura Crunch Sashimi Tuna in an airtight container lined with paper towels to absorb excess moisture and maintain crispiness. Keep it refrigerated at 38degF (3degC) and consume within 24 hours to ensure freshness and food safety. Avoid reheating as it may compromise the texture and flavor of the delicate tempura and sashimi-grade tuna.
Variation or Alternatives
You can substitute sashimi-grade tuna with yellowtail or salmon for a different flavor profile. For a gluten-free option, replace all-purpose flour and panko with rice flour and crushed rice crackers in the batter and coating. Experiment by adding a pinch of cayenne pepper to the tempura batter for a subtle spicy kick. Instead of frying panko separately, sprinkle crushed wasabi peas on top for an added crunch and a hint of heat.
Allergies
Tempura Crunch Sashimi Tuna contains common allergens including fish (sashimi-grade tuna), wheat (all-purpose flour and panko breadcrumbs), soy (soy sauce and sesame oil), and sesame seeds, which may trigger reactions in sensitive individuals. The batter includes baking powder and cornstarch that are generally safe but warrant caution if you have specific allergies. You should inform the restaurant about any food allergies to avoid cross-contamination and ensure your meal is safe to consume.
Why this recipe?
Tempura Crunch Sashimi Tuna from Bonefish Grill is beloved for its perfect balance of textures, combining the crispy tempura crunch with the tender, fresh sashimi-grade tuna. The dish features a flavorful blend of signature sauces that enhance the natural umami of the fish, creating an unforgettable taste experience. The vibrant presentation and use of premium ingredients make it a standout on the menu, appealing to both sushi lovers and casual diners. You can recreate this delectable dish at home to enjoy the same high-quality flavors and satisfying crunch, elevating your seafood meals without visiting the restaurant.