Crispy Spicy Flounder Musubi with Tonkatsu & Creamy Ginger Sauce

Menu Part


3 Each Crispy Southern Flounder (Item# 075711)
1 Cup Sushi Rice, Prepared
1 Each Nori Sheets, Cut into 3
Glaze for Flounder:
1/4 Cup Oyster Sauce
2 Tablespoons Brown Sugar
1 Tablespoon Rice Vinegar
1 Tablespoon Sake
1 Tablespoon Cornstarch, Dissolved in Water
Egg Mixture:
1 Each Egg
1/3 Cup Mozzarella Cheese Shredded
To Taste Dried Thyme
To Taste Salt
Nori Slaw:
1 Cup Slaw Mix
1/4 Sheet Nori
2 Tablespoons Japanese Mayonnaise
1 Teaspoon Sesame Oil
1 Tablespoon Rice Vinegar
1/2 Teaspoon Sugar
To Taste Salt
As Needed White Sesame Seeds, Toasted
2 Ounces Tonkatsu Sauce
2 Ounces Creamy Ginger Sauce


  1. Prepare the rice and cool. Prepare the sauce by mixing tall of the ingredients except the cornstarch slurry into a small sauce pot and dissolve all of the ingredients, finish with slurry and set aside. Prepare the slaw by mixing all ingredients together.
  2. Prepare the egg by scrambling the egg and adding the remaining ingredients in a nonstick pan.
  3. Cook the Southern Crispy Flounder by following the directions on the package until an internal temperature of 165°F.
  4. In a mold or shaping by hand, shape your rice and egg to fit the piece of fish. Layer it by placing the rice first, the slaw next, then the egg and finish with the piece of flounder. Glaze the flounder with the sauce and wrap with nori. Serve the sauces on the side.

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