1. Main Page
  2. Festive table
  3. Sushi rolls fried at home

Fried Sushi Rolls (Tempura Maki) at Home

Crispy rolls that are absolutely irresistible—lick-your-fingers good! Fried rolls, or tempura maki, are a classic Japanese favorite. They're quick and easy to make and taste wonderful. Even my mom, who normally doesn't consider sushi and rolls "real food," happily digs into these.

hallen-bunnyAuthor avatar
Recipe author
Sushi rolls fried at home
Sushi rolls fried at home Sushi rolls fried at home
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 5 g
Fats 46 % 24 g
Carbohydrates 44 % 23 g
299 kcal
GI: 17 / 35 / 48
  • The key to any sushi or roll is cooking the rice right. Use short-grain rice and rinse it well under running water, changing the water 3 or 4 times—or until it runs clear. For sushi rice, the rice-to-water ratio should be 1 : 1.15. You can cook it in a regular pot or a rice cooker. I use a rice cooker—add it, switch it on, and forget it; the rice cooks itself. If you're using a pot, first bring the rice to a boil over high heat, then turn the heat to its lowest setting and cook for 15 minutes. Don't lift the lid or stir during this time. Once it's cooked, wait another 15 minutes before opening the lid. The rice should come out slightly firm to the bite—never mushy like porridge. Now make the seasoning: gently warm the 50 ml of rice vinegar and dissolve 1 tsp salt and 2 tbsp sugar in it. Drizzle it over the cooked rice and fold it in gently with a wooden paddle. Prep the fillings: cut any lightly salted fish (I used trout) and the crab sticks into thin strips. Halve the cucumber, scoop out the seedy core, and cut the firm walls (with skin) into strips. To roll, you'll need a bamboo sushi mat—wrap it in plastic wrap first. Lightly oil the surface of the mat so the rice won't stick. Lay a sheet of nori on the mat, rough side up, and spread about 140 grams (5 oz) of rice over two-thirds of it, leaving the far third bare. Arrange the filling down the center. We'll make two versions: 1) cream cheese, fish, and cucumber; 2) capelin roe, crab sticks, and cucumber. Roll it up, dampening the bare edge of nori with water so it seals. Make the batter: use tempura flour if you have it (plain flour works fine otherwise), a little salt, and water; whisk to the consistency of sour cream, or a touch thinner than pancake batter. Put the breadcrumbs in a separate dish. Dip each roll first in the batter, then in the breadcrumbs. A deep fryer is ideal, but a deep skillet or pot works too—add enough vegetable oil to fully submerge the roll. Fry in hot oil for 50–60 seconds, until golden, then lift out onto a paper towel. While still hot, cut each roll into 6–8 pieces with a sharp knife dipped in water. Serve hot with pickled ginger, wasabi, and soy sauce.

Caloric content of the products possible in the composition of the dish

  • Fresh cucumbers - 15  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Crab sticks - 73  kcal/100g
  • Vici juicy crab sticks - 73  kcal/100g
  • Crab sticks meridian snow crab - 140  kcal/100g
  • Miramar crab sticks - 140  kcal/100g
  • Crab sticks santa bremor snow crab - 70  kcal/100g
  • Trout - 97  kcal/100g
  • Smoked trout - 132  kcal/100g
  • Boiled trout - 89  kcal/100g
  • Lightly salted trout - 186  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Nori - 3  kcal/100g
  • Wasabi - 143  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Cream cheese with 50% fat content - 349  kcal/100g
  • Rice vinegar - 20  kcal/100g
  • Breadcrumbs - 347  kcal/100g
  • Round rice - 330  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Capelin caviar - 365  kcal/100g

Similar recipes

Related and additional categories: