In addition to traditional rolls and sushi, modern Russian restaurants also serve hot dishes based on them – tempura rolls. They are fried in a special batter, acquiring an original taste and unusual texture.
Tempura rolls: how to cook at home
For both traditional “cold” and warm homemade rolls, one of the main conditions for the success of the dish is properly cooked rice. Should it be prepared in accordance with Japanese technology? in this case, the rolls will keep their shape well. In restaurants, such rice is prepared in special rice cookers, but at home it can be made in a regular saucepan.
You will need: – 2 tbsp. round-grain rice “japonica”; – 1/2 tbsp. rice vinegar; – 3 tbsp. Sahara; – 3 tsp fine salt.
Start cooking by rinsing the rice. It should be repeated 5-7 times so that the rice is not too sticky. Then put the cereals in a saucepan and cover with water so that they cover the rice by 2-3 cm. Bring the contents of the saucepan to a boil and cook over medium heat for 20-25 minutes. The rice should be soft and sticky, and all the water should evaporate. Heat the rice vinegar separately in a small container, add salt and sugar to it and stir until completely dissolved. The vinegar should not boil. Then pour the mixture into cooked rice, stir and leave for a few minutes. Note that the rice should not cool completely.
To save time, you can reheat rice vinegar in the microwave instead of on the stove. Suitable for hot drinks
You will need: – cooked sushi rice; – nori algae leaves; – shrimps; – avocado; – Philadelphia cream cheese; – a few feathers of green onions; – 1 egg; – 1/2 tbsp. flour; – bread crumbs; – sushi mat; – cling film; – vegetable oil for deep frying; – deep fryer or deep frying pan.
Cover the bamboo sushi mat with cling film. Place a nori sheet on top of it. Spread a layer of rice no more than 0,5 cm thick over it. Leave one edge free to secure the roll. Then prepare the filling. Boil the shrimps in salted water for 4-5 minutes. Peel them and place them on the rice along the center of the rectangle. Peel the avocado, remove the pit and cut into strips. Add to shrimp. Put a small layer of Philadelphia cheese and chopped green onions there. Gently fold the rectangle with the seaweed outward. Moisten the edges free of rice with water and use it to glue the edges of the roll. Cut the resulting sausage in half.
If possible, use tempura batter mix instead of regular flour. It can be purchased from specialized Japanese food stores.
Prepare the batter. Break the egg into flour and stir. Add enough water so that the batter is thin, but homogeneous. Dip each half of the roll in it, and then roll it in bread crumbs. Heat oil in a skillet or deep fryer. Fry the roll until golden brown, but make sure that it does not burn. Remove the product and place it on a plate, blotting with a paper towel to remove excess grease. Cut each half into 4 small rolls. Serve warm with soy sauce, wasabi and pickled ginger petals.