Sushi Tempura

Ingredients for 2 servings:

• 100 g sushi rice
• 1 piece(s) Konbu
• 2 tbsp rice vinegar
• Sugar
• Salt
• 1 pinch(s) of powder (anchovy powder)
• 3 nori sheets, toasted
• some flour
• 1 egg(s)
• 1 handful of panko or breadcrumbs
• some desiccated coconut
• 50 g starch flour
• 50 g flour
• 135 ml ice water
• 1 small egg(s)
• ½ pinch(s) baking soda
• some salt
• 100 ml soy sauce, light
• 1 shot of sherry
• 1 shot of mirin
• 1 tbsp sugar, to taste
• Salt, if needed
• 1 carrot(s) or avocado
• ½ cucumber(s)
• 2 pieces of salmon, salmon curls or tuna
• 1 spring onion(s)
• some cream cheese and tamagoyaki (rolled omelet)
• Fat for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

fried sushi

In this recipe, I present two variations. First, cook the sushi rice with the piece of konbu according to the package instructions. When the rice is ready, remove the konbu. Then lay it out flat and add rice vinegar. Stir in salt, sugar, and anchovy powder. Allow the rice to cool quickly; you can do this with a fan or by blowing on it. Suitable fillings for sushi rolls include salmon, salmon curls, tamagoyaki, tuna, spring onions, cream cheese, cucumber, avocado, or carrots. Cut everything into thin strips if possible so that they can be easily rolled up on the sushi mat. For the breaded sushi, wrap the rice and your desired fillings in a nori sheet and use a sushi mat to form a large roll. This roll is then coated in flour, beaten and salted egg, and finally in panko, or breadcrumbs mixed with desiccated coconut. Heat oil in a pan and fry the roll on all sides until golden brown. Then let it cool and cut into even slices. If you have a deep fryer you can deep fry it. For the sushi tempura you make a batter from starch, flour, egg, baking soda, salt and ice water. Next you form small rolls similar to the first version. The nori sheets are cut in half. Then the resulting rolls are cut into bite-sized pieces and dipped in the tempura batter. The pieces are then deep-fried in the hot oil until they are also golden brown. Bring the soy sauce and sugar to a boil. Add the sherry and mirin and reduce slightly. Season to taste and add more salt if desired. Serve with the sushi.