Description
Crispy tempura sushi rolls filled with fresh vegetables and seafood, providing a delectable combination of flavors and textures.
Ingredients
Scale
- 300 g (1.5 cups) Sushi Rice
- 6 Nori Sheets
- Vegetables (cucumber, avocado, carrots)
- Seafood (shrimp or crab)
- 150 g (1 cup) All-Purpose Flour
- 240 ml (1 cup) Ice-Cold Water
- 1 Egg
- Oil for frying
Instructions
- Rinse the sushi rice under cold water until clear. Cook the rice according to your rice cooker instructions and let cool for 30 minutes.
- Slice your vegetables into thin strips while the rice cools.
- Whisk flour and egg in a bowl, then gradually add ice-cold water. Be careful not to overmix.
- Heat oil to 180°C (350°F) in a deep fryer or heavy pot.
- Spread cooled sushi rice on a nori sheet, add vegetables and seafood, then roll tightly.
- Slice the roll into pieces, dip in tempura batter, and fry for 3-4 minutes until golden brown.
Notes
For extra crunch, try double frying the rolls. Serve with soy sauce and wasabi for a delightful dip.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 2 rolls
- Calories: 480
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg