Tempura sushi recipe. Sushi, rolls, tempura: master class in Japanese cuisine

Every day there are more and more fans of such Japanese cuisine as sushi. Moreover, the variety of fillings used to prepare rolls is truly impressive!

Everyone will find a recipe to suit their taste. We offer you several tried and tested recipes for hot rolls. Try making them too!

Roll hot classic

To prepare a hot roll you will need:

pressed nori seaweed
special sushi rice
salmon or salmon (smoked or lightly salted)
boiled pork, carbonade, balyk or bacon
cottage cheese"Almette"
fresh cucumber

Hot roll recipe:

Boil sticky rice porridge. To do this, fill the washed rice with water (for 200 grams of cereal, take about 250 grams of liquid). After boiling, cook the porridge over low heat, covered, for about 15 minutes. Then remove the saucepan from the heat and leave to steep for another 15 minutes without opening.
Separately mix 1 tbsp. l. rice vinegar (or white wine), 7.5 tsp. sugar and 2 tsp. sea salt). When the sugar and salt have dissolved, season the finished rice with the resulting mixture, carefully turning it over, but without stirring. Prepare a half sheet of nori seaweed by placing it on the table, smooth surface down.

3. Spread warm rice over the nori in an equal layer (up to 1 cm), leaving the farthest edge of the sheet blank, approximately 1-1.5 cm wide. Place curd cheese on the rice, and on it, parallel to the wide side of the nori, strips fresh cucumber and boiled pork (bacon, carbonade or balyk). Using a bamboo napkin, carefully roll the roll using the uramaki technology. If desired, you can complicate the recipe by wrapping ready roll layer of smoked salmon.

4. Carefully cut the resulting roll into 8 equal parts and place in a special baking dish. Crush each piece with grated hard cheese and cook in the microwave on the grill for 7 minutes.

5. Roll hot ready! All that remains is to carefully place it on a dish and serve. Bon appetit!

Hot Tempura rolls

Another option for preparing this dish is the hot Tempura roll. These rolls are especially tasty if eaten warm. Try cooking this original dish and please your family and friends with them!

To prepare hot Tempura rolls you will need:

nori seaweed
round rice
shrimps
mayonnaise
1 egg
refined vegetable oil

Recipe for hot Tempura rolls:

First, cook the rice (as in the previous recipe).
Distribute the warm rice over the nori, leaving the far edge 1-2 cm wide free. Place boiled and peeled shrimp in a line, placing a strip of mayonnaise next to it.
Carefully roll the nori into an elastic roll, lightly moisten the rice-free edge with water and “seal” the resulting roll.
Beat an egg and add a little warm water and flour (enough to make a fairly thick dough, like for pancakes). Lightly salt the resulting mass.
Dip the roll into the dough and fry it until golden brown over high heat. Cool it a little and cut it into equal parts. Bon appetit!

Hot roll with salmon

The peculiarity of this recipe is in the tempura batter, which gives new taste things that have already become familiar. Be sure to try this dish!

To prepare a hot roll with salmon you will need:

rice - 0.5 kg
Buko cheese
acne
tobiko
salmon or salmon fillet - 240 g
fresh cucumber - 1
egg - 1
tempura or regular flour
breadcrumbs
nori sheet

Recipe for hot roll with salmon:

Place a sheet of nori seaweed, shiny surface down, parallel to the bamboo mat. Ready rice place nori on the surface soaked in rice (or regular vinegar) by hand. Be sure to leave the edge of the nori sheet furthest from you (1 cm wide) unfilled with rice.
Spread the rice with Buko or Philadelphia cheese. If you like Tobiko - caviar flying fish, be sure to add that too. Also place strips of eel, salmon and fresh cucumber parallel to the edge of the nori sheet. Gently form into a roll using a bamboo mat (makisu).
Mix the egg with tempura or regular flour and dip the finished roll into the resulting batter. Then roll it in breadcrumbs and place in a frying pan with heated oil. Fry on all sides until golden brown. When the roll is fried, place it on a napkin to remove excess oil. Then, using a sharp knife moistened rice vinegar, cut the roll into 4 parts.
Place the finished tempura roll on a plate and pour Unagi sauce over it to add flavor to the dish. spicy taste and aesthetic appearance. Also, don’t forget to serve ginger, soy sauce and wasabi.
Enjoy your meal!

Rolls with crab sticks

To prepare hot rolls with crab sticks you will need:

2-3 sheets of nori
1 stack rice
100 g hard cheese
150 g crab sticks
1 fresh cucumber
150 g soft cheese
1 spoon soy sauce
50 ml oil
1 spoon of sugar
2 spoons wine vinegar white
½ spoon of salt
breading
2 eggs
1 stack water for cooking rice and 2 spoons for marinade.

Recipe for hot rolls with crab sticks:

First the rice is cooked. The cereal is seasoned with marinade (vinegar and salt, sugar and sauce), stirred so that the dressing is thoroughly mixed with the cereal.
Cucumber with crab sticks is cut into strips.
Next, they begin to collect the rolls.
Unroll the nori, distribute the rice, soft cheese and sliced foods.
The rolls are dipped in egg, dipped in breading and fried.
Then cut the rolls into portions and place them on a baking sheet lined with parchment.
The cheese (hard) is cut into thin squares and placed on top of all the “stumps”.
Bake until the cheese is browned.

Bon appetit!

Tempura rolls are very easy to prepare at home, but they turn out just as tasty as those in sushi bars, even better! Prepare your own tempura rolls using our recipe! We will tell you our version of preparing this Japanese dish.

To prepare the dish we will need:
Sushi rice – 200 grams
Water – 250 ml
Rice vinegar - 40-50 ml
For filling:
Nori seaweed - 3 large sheets (6 small)
Cucumber - 1 pc.
Cream cheese - 1 jar
Crab sticks - 2-3 pcs.
Sesame
Pickled ginger and soy sauce for serving
For the batter:
Eggs - 2 pcs.
Flour - 3-4 tablespoons
Soy sauce - 1 tsp.
Oil for frying

Tempura roll recipe

First of all, to prepare the tempura roll, you need to prepare the rice. To do this, you need to take 200 grams of sushi rice. You can also use short grain rice. Rice must be rinsed well under running water at least 3-5 times. When the rice is washed, put it in a saucepan with a thick bottom and add 250 ml of water. Close the pan with a lid and put on fire. The first rule of preparing rice for rolls and sushi is not to open the lid! First we put on strong fire, bring to a boil and, as soon as it boils, reduce the heat to the lowest possible level. Cook for 15 minutes under closed lid. Then remove the pan from the heat and leave the rice to stand under the closed lid for another 20 minutes.
Place the finished rice in a plate or wooden bowl and pour in 40-50 ml of rice vinegar and mix gently with a wooden spatula. Let the rice cool.

Let's prepare the ingredients for the filling. We will use the most available products. Cut the cucumber in half and remove the core with seeds, and then cut into thin long strips. We also cut the crab sticks into strips. In addition, we will also need cream cheese, we will use Almette, Hochland cheese will also work. You can also add roasted sesame seeds to taste.

Once all the ingredients are prepared, you can start making the tempura rolls. For cooking, we also need a mat, however, in principle, we can do without it, and instead use cling film folded in several layers. If you use a mat, then for convenience, wrap it in cling film or, as we did, place it in a thick plastic bag. In addition, you need a very sharp knife, a bowl of cold water, cutting board.

Place a sheet of nori on the prepared mat. If you have a large sheet of nori, you need to break it in half. The nori sheet has a smooth surface on one side and a rough surface on the other. For tempura rolls, place the nori on a mat, smooth side up. Spread the rice evenly over almost the entire surface of the nori, pressing it down firmly. Leave only about 1 cm from the edge without rice. For convenience, wet your hands in water so that the rice does not stick to your fingers. Next, place a strip of cream cheese on the rice, a few strips of cucumber, crab sticks and sprinkle with toasted sesame seeds. You shouldn’t put too much filling, as it will be quite difficult to wrap our roll later.
When the filling is laid out, we begin to twist the roll, lifting the mat away from us. This must be done carefully, first wrapping the filling and compacting it well, and then wrapping the rest. The edge of the nori without rice should be brushed with a small amount of water.

These are the rolls we got. For ease of frying, each of them must be cut in half. It is advisable to moisten the knife blade in water so that the roll can be cut well. Each edge of the roll should be dipped in flour.

Now let's prepare the batter for the rolls. To do this, break 2 eggs into a wide and deep plate, add about 1 tsp. soy sauce (if your sauce is highly concentrated, add less). Then gradually add flour and mix well. It’s difficult to say exactly the amount of flour, but the batter should have the consistency of thick sour cream.

Pour oil into the frying pan and let it heat up well. Dip each half of the prepared roll into batter on all sides and place in a frying pan. Keep in mind that the tempura roll fries very quickly, literally 5-10 seconds on each side. We don't need the filling to be fried inside, but just for the batter to cook. Place the finished fried rolls on a plate; if desired, you can place them on a paper towel.

Cut each half into 3 more pieces and place on a plate. We also add pickled ginger and wasabi here if desired. It is traditional to eat rolls by dipping each piece in soy sauce. Bon appetit!

Japanese cuisine has long sunk into the hearts and stomachs of many Russians, and a dish with a simple name - rolls. They are so diverse that people’s eyes widen at the sight of such an abundance of varieties, and they just want to try everything. But today we will go through this type of Japanese delicacy, tempura rolls, or rather, we will learn with you how to prepare tempura rolls at home.

Having mastered our simple recipe for tempura rolls, you can deliciously please your loved ones for family meal or surprise your loved one with a candlelit romance at home. There will be nothing complicated in cooking, you don’t need to be a chef from God, but just a neat, patient cook. You may ask why patience and accuracy?! They are necessary to obtain neat, small-sized, tightly rolled pieces from which nothing falls out.

Prepare rolls using a simple recipe

First we will focus on what tempura is?! Tempura is just a batter, but a batter made from something other than simple products. With list necessary products for the tempura batter you will meet a little later. The prepared batter is baked in very hot oil for just a couple of seconds, and how tasty the dish becomes after this simple and short procedure. But back to how to make tempura rolls, you will naturally begin your cooking by collecting the necessary ingredients.

List of products for cooking

You go to the nearest supermarket and buy the following list of ingredients:

Packaging rice for creating sushi and rolls, the usual variety of rice is no good because of its increased level starch.
A bag of Nori seaweed.
Lightly salted red fish fillet (salmon, salmon, tuna) - 350 g.
1 fresh cucumber.
100 grams of any cream cheese.
100 grams of sharp soft cheese.
A bag of sesame seeds.
Rice vinegar 60 ml.
3 tsp granulated sugar.
1 small spoon of salt.
1 chicken egg.
Special flour for tempura, adjust the amount of flour by eye.
Cold water, its quantity is adjusted during the preparation of tempura batter.
60 grams of fine breadcrumbs.
Vegetable oil for frying.

You also need to stock up on convenient equipment; we will also prepare a list of them now. So, you need: a saucepan, bowls, a mat - this will help you roll the tempura rolls, cling film, a sharp long knife, a wooden spoon and beautiful plate to serve a prepared Japanese dish.

Instructions for preparing the roll

A diagram of how to prepare hot tempura rolls at home will be described step by step, in the smallest details, so that any cook can handle the Japanese dish without difficulty, like a real sous chef.

Pour the rice into a bowl and wash it thoroughly under the tap, washing until the water in the bowl is perfectly clear, without the slightest hint of cloudiness. Pour the washed cereal into a saucepan and fill it with water so that it covers the grains of rice by one of your fingers.
Cover the saucepan with a lid and send it to cook on the stove. For five minutes, the rice should be cooked at maximum heat, after ten minutes at minimum heat.
The cooking is over, don’t rush to take out the boiled cereal, but let it steam under the lid for about 20 minutes. After the time has passed, pour the rice out of the pan onto a plate and wait for it to cool completely.
Add vinegar, salt and sugar to the rice, stir the paste until the dressing is completely dissolved.
Now preparing another filling, this process is just as simple, even a child can handle it on his own. We cut the cucumber and fish fillet into thin strips. Pour the cheeses into a bowl and mix with each other. Delicious filling ready!
Lay out a mat on the table and place a linen on top of it cling film, the same size as the mat, the third layer is a sheet of nori.
We begin laying out the rice; the rice sheet should not exceed the thickness of two grains of rice.
Stepping back 1.5-2 centimeters from the edge of the nori sheet, lay out a thin strip of cheese, lay a fish fillet on top of the cheese, and place a strip of cucumber on the side of the cheese.
Now we begin to spin the rolls, here it is important for you to “fill your hand” yourself. Place the finished block on a board, take a sharp knife, wet the tip in cold water, this is necessary so that during the cutting process the rolls are neat and do not stick to the knife.

Cooking tempura

You have prepared the rolls, but this is not the end of the preparation of our dish; we continue to prepare tempura rolls at home. Now you will find instructions on how to prepare the batter and bake cubes of food in it.

Pour the tempura flour into a bowl and add the egg. cold water, let's start mixing everything. The batter is ready.
Now it’s time to heat up the oil; heat the oil in a deep saucepan or frying pan.
Pour breadcrumbs into a plate; they will give the rolls a delicious crunch. Dip the piece in the tempura mixture, then in the breadcrumbs and lower it into the hot oil. Baking happens in seconds, so don't overcook your dish!

Well, you have taken the step of a novice sous chef, we think that you will not stop your experiments with Japanese dishes, and just keep developing and developing.

Do you think that rolls are cold appetizer? In fact, there are rolls that are served hot!!! Recently they have become increasingly popular. This becomes especially true during the winter cold.
Hot rolls can be absolutely perfect with different fillings, but the whole point is to eat them while they're hot.))

List of ingredients

sushi rice - 100 g
water - 200 g + 100 g
nori - 1 piece
lightly salted salmon or trout- 40 g
cream cheese - 40 g
cucumber - 1/5 pcs
crab sticks- 2 pcs
egg - 2 pcs
sugar - 1 tbsp. spoon
flour - 2 tbsp. spoons
starch - 2 tbsp. spoons
crackers - for breading
vegetable oil- 1/2 cup
salt - to taste
rice vinegar - 1 tbsp. spoon

Cooking method

Prepare all ingredients. Cool the eggs in water (the colder the better).

Please pay attention Special attention rice. Since our rolls will be “outside” - with the rice facing up, there will be no way to hide the shortcomings. Therefore, give preference to special varieties of sushi rice. The grains of these varieties hold their shape well and stick together well.

Rinse the rice many, many times until the water becomes clear. Boil 200 g of water and add salt. Pour rice into boiling water, mix well, cover with a lid, reduce heat and leave for 15 minutes.
Then turn off the heat and leave the rice covered for 15-20 minutes. Cool.
Add 1 tbsp. rice vinegar and stir.

Cut the nori sheet in half. Just 2 halves are enough for 2 rolls.
First, take the 1st half of the sheet and place it on the mat with the smooth (shiny) side down.

Place the finished rice on a sheet of nori so that it does not reach the edge closest to you by 1.5-2 centimeters, and, accordingly, protrudes beyond the far edge by the same amount - 1.5-2 cm. Cover the sheet of nori with rice with the second side of the mat and turn it over. Oops, the rice turned out to be on the bottom, and the nori sheet was on top.

Place pre-cut fish in the center of the nori sheet.

Carefully make a trail of cream cheese on top of the fish. I really like this filling option, because after heating the cheese melts and gives the roll an indescribable tenderness...

Place a second layer of fish pieces on top of the cheese.

In order for the roll to be a success, it is necessary that the end of the nori sheet that is not filled with rice is overlapped to the opposite edge, and the rice forms a single circle.
Hooray! The first roll is ready for temperature treatment!

We are doing the 2nd roll. For this we will make a special Japanese omelette.
Beat 1 egg with 1 tbsp. sugar and 0.5 tsp. salt. Pour on hot frying pan and fry until golden brown on both sides. Cut into long thin strips.

Similar to the first option, place the rice on the already prepared half sheet of nori and turn it over.
We form the filling in the center: put cucumber strips and chopped crab sticks.

Add pieces of chopped omelette on top. The sweet notes of the omelette will give the finished roll some originality and highlight the taste of other ingredients.

We roll the roll in the above sequence. The second roll for frying is ready!

Of course, for warm rolls you can also use “inner” rolls - a sheet of nori on top. But, in my opinion, it is when the rice is on top and forms a crispy crust together with the batter that it turns out very, very tasty!

We are preparing the batter in which we will dip our rolls. Classic batter prepared from special flour tempura (where the name of these rolls comes from). But it seems to me that few people have such flour at home)), so I offer a recipe for making an affordable and tasty batter.

Regular white flour combine with starch, egg and add 100 g of chilled water. Mix (I used a blender) the batter. The consistency should resemble thick sour cream.

We cut the roll in half to make it easier to manage, and dip it thoroughly in the batter.

Meanwhile, in the narrowest possible saucepan or frying pan, the oil should already be heated.

Place the prepared half of the roll there and fry on each side for a couple of minutes until golden crust. We do this with the remaining 3 halves.

We take out the finished roll halves on a paper towel and “free” them from excess oil.

Finished halves warm roll cut into 4 more tasty pieces.

Have a pleasant and warming meal!!!

Sushi, rolls, tempura: master class on Japanese cuisine!-4.+ video mk.

Hi! Thank you for stopping by))) As promised, I continue to publish Japanese dishes. Today we have a new “chapter” of Japanese cooking - hot rolls. These are rolls that are prepared and served hot, and I already wrote about tempura, so not only shrimp, but also entire rolls are cooked in this batter. Interested??? Then this small master class is for you:

Hot classic roll.

To prepare we will need:
pressed nori seaweed
special sushi rice
salmon or salmon (smoked or lightly salted)
boiled pork, carbonade, balyk or bacon
curd cheese "Almette"
fresh cucumber

Hot roll recipe:
Cook sticky rice porridge. To do this, fill the washed rice with water (for 200 grams of cereal, take about 250 grams of liquid). After boiling, cook the porridge over low heat, covered, for about 15 minutes. Then remove the saucepan from the heat and leave to steep for another 15 minutes without opening.
Separately mix 1 tbsp. l. rice vinegar (or white wine), 7.5 tsp. sugar and 2 tsp. sea salt). When the sugar and salt have dissolved, season the finished rice with the resulting mixture, carefully turning it over, but without stirring. Prepare a half sheet of nori seaweed by placing it on the table, smooth surface down.
Spread the warm rice over the nori in an equal layer (up to 1 cm), leaving the farthest edge of the sheet blank, approximately 1-1.5 cm wide. Place curd cheese on the rice, and on it, parallel to the wide side of the nori, strips of fresh cucumber and boiled pork (bacon, carbonade or balyk). Using a bamboo napkin, carefully roll the roll. If you wish, you can complicate the recipe by wrapping the finished roll in a layer of smoked salmon.
Carefully cut the resulting roll into 8 equal parts and place in a baking dish. Sprinkle each piece with grated hard cheese and cook in the microwave on the grill for 7 minutes.
The hot roll is ready! All that remains is to carefully place it on a dish and serve. Bon appetit!

Hot Tempura rolls

Another option for preparing this dish is the hot Tempura roll. These rolls are especially tasty if eaten warm. Try to cook this original dish and please your family and friends with it!
To prepare hot Tempura rolls you will need:
nori seaweed
round rice
shrimps
mayonnaise
1 egg
flour
salt
refined vegetable oil

Recipe for hot Tempura rolls:
First, cook the rice (as in the previous recipe).
Distribute the warm rice over the nori, leaving the far edge 1-2 cm wide free. Place boiled and peeled shrimp in a line, placing a strip of mayonnaise next to it.
Carefully roll the nori into an elastic roll, lightly moisten the rice-free edge with water and “seal” the resulting roll.
To get hot sushi, this roll needs to be fried in batter. The batter should be ready by now. A raw egg mix in a deep bowl with a quarter cup ice water and add enough tempura flour so that the consistency of the resulting dough is not too thick, but not liquid either. (Tempura flour is a flour of complex composition that provides special taste test. It includes wheat and rice flour, starch, various spices.)
Dip the roll first in flour, then in batter, and fry on cast iron frying pan With butter. Place the fried roll on a napkin, which will absorb excess oil, and then use a sharp knife to cut it into pieces of the size you need. Let's start the meal before the hot sushi cools down and loses its specific taste.

Hot roll with salmon

The peculiarity of this recipe is in the tempura batter, which gives a new taste to things that have already become familiar. Be sure to try this dish!
To prepare a hot roll with salmon you will need:
rice – 0.5 kg
Buko cheese
acne
tobiko
salmon or salmon fillet - 240 g
fresh cucumber - 1
egg - 1
tempura or regular flour
breadcrumbs
nori sheet

Recipe for hot roll with salmon:
Place a sheet of nori seaweed, shiny surface down, parallel to the bamboo mat. Place the finished rice on the surface of the nori. Be sure to leave the edge of the nori sheet furthest from you (1 cm wide) unfilled with rice.
Spread the rice with Buko or Philadelphia cheese. If you like Tobiko - flying fish roe, be sure to add that too. Also place strips of eel, salmon and fresh cucumber parallel to the edge of the nori sheet. Gently form into a roll using a bamboo mat (makisu).
Mix the egg with tempura flour and dip the finished roll into the resulting batter. Then roll it in breadcrumbs and place it in a frying pan with heated oil. Fry on all sides until golden brown. When the roll is fried, place it on a napkin to remove excess oil. Then, using a sharp knife soaked in rice vinegar, cut the roll into 4 pieces.
Place the finished tempura roll on a dish and pour Unagi sauce over it to give the dish a spicy taste and aesthetic appearance. Also don't forget to serve ginger, soy sauce and wasabi.
Video recipe:

Enjoy your meal!

Your Natasha.