Baked Tempura Rolls with Mussels
Make these hot, delicious rolls at home! Seafood pairs beautifully with mild cream cheese, the crispy coating gives the roll a whole new texture, and the cap of sauce adds an intriguing savory kick. Give it a try — you'll love it!
Cooking method
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Step 1:
Gather your ingredients and equipment for the rolls. You'll need a rolling mat and plastic wrap. Be sure to use Japanese short-grain rice or rice made specifically for sushi. Long-grain and parboiled rice simply won't do — its low starch content means it lacks the stickiness you need, and the dish will just fall apart. For the seasoning, you must use rice vinegar specifically.
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Step 2:
Tip the rice into a bowl, add cold running water, and rinse it gently — being careful not to crush the grains — then pour off the cloudy water and add fresh cold water again. Rinse the rice at least 4 times, until the water runs clean and clear. Drain the rinsed rice in a colander and let it sit for 10 minutes so all the extra water drains off.
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Step 3:
Tip the rice into a saucepan, add the water, and set it over the heat. The rice-to-water ratio is crucial — it should be 1:1. Once the water boils, cover the pan with a clear lid, turn the heat to low, and cook for 15 minutes, until all the water has absorbed. Don't lift the lid while it cooks — a clear lid lets you keep an eye on things.
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Step 4:
After the 15 minutes, take the pan off the heat and let the rice steam, still covered, for another 10 minutes. Keep the lid on — the rice needs this time to finish cooking.
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Step 5:
Meanwhile, make the seasoning. Pour the rice vinegar into a small pot and add the sugar and salt. Set it over low heat and stir until the dry ingredients dissolve. As soon as they do, take it off the heat right away. The seasoning must never boil, so don't cook it over high heat.
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Step 6:
Transfer the cooked rice to a wooden bowl wiped with a damp towel, so the rice won't stick. A traditional cypress hangiri tub is ideal, but I don't have one, so I used what I had. Wooden vessels keep the rice vinegar from reacting with the dish, and they also wick away the rice's excess moisture as you mix.
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Step 7:
Hold a wooden paddle over the rice and pour the vinegar seasoning onto the paddle so it spreads gently over the rice. Break up the rice with a smooth folding motion, mixing carefully so you don't mash the grains. Cover with a damp, clean towel and let the rice cool. Once it's cooled, you can start shaping sushi and rolls.
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Step 8:
Beat the egg with the milk, season with salt, and cook the mixture into a thin omelet, then slice it into strips. Cut the washed lettuce leaves into strips too. Rinse the thawed mussels well under water to remove any sand and grit. Put them in a skillet, add the soy sauce, and sauté for a couple of minutes.
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Step 9:
Wrap the rolling mat in plastic wrap a few times and brush it lightly with oil. Cut the nori sheets in half. Lay the first half-sheet on the mat, glossy side down. Wet your hands with water mixed with rice vinegar in a 1:3 ratio, take about 145 g of cooked rice, and spread it over the nori, leaving 1 cm bare along the top edge while letting it hang 1 cm past the bottom edge.
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Step 10:
Now flip the nori so the rice faces the mat, positioning it so 1 cm of bare rice stays at the top. Lay the filling down the center of the nori: first pipe a line of cream cheese, then set the cooked mussels beside it, and add strips of lettuce and strips of omelet next to the cream cheese.
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Step 11:
Holding the filling in place, gently roll it up with the mat. Once it's formed, press it on all sides with the mat to shape it into a round or square log.
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Step 12:
Make the batter. Pour cold water into a rectangular dish and add the salt and flour. Whisk thoroughly until the batter is smooth.
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Step 13:
Take one finished roll and dip first its ends, then the whole roll, into the batter. Do the same with the panko: coat the ends first, then all the sides.
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Step 14:
Pour the vegetable oil into a wide skillet and heat it up. The oil needs to be really hot so the coating sets well. Once it's hot, lower in the breaded roll and fry on all sides until golden. This takes a few minutes.
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Step 15:
Set the finished roll on paper towels first to drain off the excess oil, then move it to a board and, wetting the knife in the vinegar solution, cut it into 8 pieces. Keep wetting the knife — that keeps the rice from sticking and the rolls from getting squashed.
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Step 16:
Make the spicy sauce: stir together the mayonnaise and sriracha. Line a baking sheet with foil, set the rolls on it cut side up, and pipe a cap of the spicy sauce on top of each one.
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Step 17:
Put the rolls in an oven preheated to 400°F (200°C) and bake for 5–7 minutes. The exact time and temperature may vary depending on your oven.
- Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
- Here's an easy way to tell if the oil in the pan is hot enough: dip a wooden spatula into it. If bubbles gather around it, you're ready to start frying.
Caloric content of the products possible in the composition of the dish
- Молоко коровье цельное - 68 kcal/100g
- Молоко 3,5% жирности - 64 kcal/100g
- Молоко 3,2% жирности - 60 kcal/100g
- Молоко 1,5% жирности - 47 kcal/100g
- Концентрированное молоко 7,5% жирности - 140 kcal/100g
- Молоко 2,5% жирности - 54 kcal/100g
- Яйцо куриное - 157 kcal/100g
- Яичный белок - 45 kcal/100g
- Яичный порошок - 542 kcal/100g
- Яичный желток - 352 kcal/100g
- Яйцо страуса - 118 kcal/100g
- Мука из цельной твердой пшеницы витаминизированная - 333 kcal/100g
- Мука из цельной твердой пшеницы универсальная - 364 kcal/100g
- Мука крупчатка - 348 kcal/100g
- Мука - 325 kcal/100g
- Соевый соус - 51 kcal/100g
- Сахар-песок - 398 kcal/100g
- Сахар - 398 kcal/100g
- Масло сливочное 82% - 734 kcal/100g
- Масло любительское несоленое - 709 kcal/100g
- Масло крестьянское несоленое - 661 kcal/100g
- Масло крестьянское соленое - 652 kcal/100g
- Масло топленое - 869 kcal/100g
- Майонез салатный 50 % - ной жирности - 502 kcal/100g
- Майонез легкий - 260 kcal/100g
- Майонез Провансаль - 624 kcal/100g
- Майонез «провансаль» - 627 kcal/100g
- Майонез столовый - 627 kcal/100g
- Масло растительное - 873 kcal/100g
- Мидии жареные - 59 kcal/100g
- Мидии отварные - 50 kcal/100g
- Нори - 3 kcal/100g
- Соль - 0 kcal/100g
- Вода - 0 kcal/100g
- Рисовый уксус - 20 kcal/100g
- Сухари панировочные - 347 kcal/100g
- Сыр творожный - 223 kcal/100g
- Круглый рис - 330 kcal/100g
- Листья салата - 12 kcal/100g
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