Those who have tried hot rolls in a Japanese cafe or restaurant probably liked this light dish. Such rolls can be prepared at home, it does not require special skills.
It is necessary
-
- makisa;
- deep frying pan;
- vegetable oil;
- rice;
- nori algae;
- lightly salted trout;
- fresh cucumber;
- cottage cheese;
- egg;
- ice water;
- tempura flour;
- ginger;
- wasabi.
Instructions
Step 1
Rinse the rice in cold water, the water must be changed until it becomes clear. Place the washed rice in a sieve. After an hour, put the rice in a saucepan and cover with water. Place a saucepan of rice over medium heat and bring to a boil. Then reduce heat and cook rice for 15 minutes. Remove the rice from heat and leave for 15 minutes, covered.
Step 2
Cut the nori sheet in half, place it on the makisu (special mat), spread the rice on the nori. The rice layer should be 2-3 grains thick, on one side of the nori you need to leave some free space to wrap the roll.
Step 3
Place the cheese on top of the rice, then a strip of fresh cucumber and a strip of trout, greased with wasabi. Use the makisu to roll the filled nori sheet into a tight roll.
Step 4
Prepare the batter for frying the roll. Break the egg into a deep bowl, add 0.5 cups of ice water to it and beat thoroughly. Add a small amount of flour to make a light batter. Tempura flour can be replaced with wheat flour, but then the rolls will taste different. Since tempura, in addition to wheat, includes rice flour, starch and spices.
Step 5
Heat vegetable oil in a deep skillet. Dip the roll in batter, roll in breadcrumbs and fry in hot oil until golden brown. Put the finished roll on a paper napkin.
Step 6
Cut the roll into several pieces, serve with pickled ginger, soy or peanut sauce. Hot rolls go well with chopped daikon and seaweed and sesame salad. You can drink the rolls with green or white tea; among alcoholic beverages, plum wine will be the most appropriate.
