Tempura rolls and nigiri

Category: Fish dishes
Kitchen: japanese
Tempura rolls and nigiri

Ingredients

Round grain rice 400gr
Light salted salmon 300gr
Nori seaweed 10sheets
Mayonnaise 50gr
Royal shrimp 150gr
Rice vinegar 60gr
Crab sticks 200gr
Chicken egg 1 PC
Flour 1 glass
Olive oil 100ml

Cooking method

  • I had seen enough of Hippolyt's dexterous manipulations with his set and also decided to try to cook something like that at home. In the restaurant I always ordered tempura rolls (fried in batter and served warm)
  • So. According to the classic scheme, cook 400g of rice with 600ml of water in a multicooker. Let it settle a little, and stir well the rice vinegar into our rice, then cover it with a towel and let the rice soak and cool slightly
  • I started by making nigiri. I cut the fish and cut along the king prawns. I put everything in a mold, added wasabi
  • Tempura rolls and nigiri
  • the beauty
  • Tempura rolls and nigiri
  • Nigirki turned out like a selection
  • Tempura rolls and nigiri
  • Let's move on to the rolls. Lay out rice, stuffing and twist
  • Tempura rolls and nigiri Tempura rolls and nigiri Tempura rolls and nigiri Tempura rolls and nigiri
  • in the last photo, even the cat was in the frame
  • everything is very simple and accessible
  • the preparation process of Philadelphia. Half of nori, rice in a thin layer, turn over, lay out the cream cheese, wrap the roll with rice inside out, and then wrap everything in chopped salmon
  • Tempura rolls and nigiri Tempura rolls and nigiri Tempura rolls and nigiri Tempura rolls and nigiri Tempura rolls and nigiri
  • We rolled up the rolls, as they say, with a margin - and on tempura, and to eat raw
  • Tempura rolls and nigiri
  • Batter preparation. Nothing unusual. Taken from the internet. Pour the flour into a deep container. Beat the egg with water. Gradually pour the resulting mixture into the flour and stir quickly. Dough for batter should resemble jelly in density.
  • Tempura rolls and nigiri
  • You will need a deep frying pan (stewpan), in which we need to heat the olive oil (I'm not sure, maybe ordinary vegetable oil will also work). I didn’t find a stewpan, so I did the usual
  • Roll the previously rolled roll in flour, dip in batter and boldly put it in hot oil. Fry until golden brown. Excess oil can be removed with a paper towel. The flowing batter can simply be trimmed neatly with a knife - for greater aesthetics
  • Tempura rolls and nigiri Tempura rolls and nigiri
  • The fried rolls need only be cut into pieces. Serve tempura rolls right away - hot, serving with wasabi and pickled ginger
  • In total, I wound 9 portions of rolls and 8 nigiri sushi
  • We had such a little Japanese revelry. It turned out, maybe not very beautiful, but for the first time I was satisfied
  • Tempura rolls and nigiri
  • It turned out very tasty

The dish is designed for

9 roll sets and 8 nigiri sushi

Time for preparing:

1 hour

Hippolyte
khanka, )))))
I think it turned out great
I'm sure it tastes too wow
I also need to figure out warm rolls somehow
I always liked them too
thanks for the idea

I see you liked the rug and molds too
louisa
Quote: khanka
We had such a little Japanese revelry. It turned out, maybe not very beautiful, but for the first time I was satisfied
you say it in vain, your rolls look almost professional))) but do not share what kind of device you have with the mold?
khanka
Quote: louisa
you say it in vain, your rolls look almost professional))) but do not share what kind of device you have with the mold?

louisa, Thank you
the set is called "sushi magic"
damn convenient thing
well, you can see the result yourself
louisa
Quote: khanka
the set is called "sushi magic"
where can i buy?
khanka
louisa, I ordered here 🔗
Olga VB
Alexandra, very beautiful and "really" looks!
Hippolyte
Olga, I support!
something is glitching here

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers