Sushi rolls fried at home

The main thing in the preparation of any sushi and rolls is to cook rice properly. To do this, take the round-grain rice and rinse it well under running water. Drain the water 3-4 times or until the water becomes transparent. When cooking rice for sushi (rolls), the ratio of rice and water should be 1:1.15. You can cook rice both in a regular saucepan and in a slow cooker. I use a slow cooker, fell asleep, turned it on and forgot, the rice cooks itself. If you cook rice in a saucepan, then you must first bring the rice to a boil over high heat, then reduce the heat to a minimum and cook the rice for 15 minutes. We do not open the lid of the pan and do not interfere with the rice. After the rice is cooked, we wait another 15 minutes and open the lid. Rice is obtained in this way a little hard "by the tooth", in no case should rice porridge be obtained.

We prepare sauce for rice dressing. Heat 50 ml of rice vinegar a little and dissolve 1 tsp of salt and 2 tbsp of sugar in it. Pour the sauce over the finished rice and gently mix with a wooden spatula.

Prepare all the ingredients for the filling. Cut any lightly salted fish (I have trout) and crab sticks into strips. We cut the cucumber and remove the pulp with the seeds, cut the remaining walls with the peel into strips.

To wrap the rolls, you will need a price tag. The price tag is pre-wrapped in plastic wrap. Slightly lubricate the working surface of the mat with oil so that the rice does not stick.

We take a nori leaf and put it on the mat with the rough side to ourselves. We spread about 140 grams of rice on two-thirds of the sheet. Part of the sheet should be free.

We spread the filling in the center. We will have two filling options:

1. Cream cheese, fish and cucumber;

2. Capelin caviar, crab sticks, cucumber.

Wrap the roll, wetting the free edge of the nori with water so that it sticks.

Preparing the batter. For the batter, we take a special tempura flour (ordinary flour is also suitable if there is no tempura), a little salt and water. Knead the dough with a consistency like sour cream or slightly thinner than pancakes.

Pour breadcrumbs into a separate container.

Dip the roll first in batter, then in breadcrumbs.

Ideally, a deep fryer is used for roasting rolls, but if it is not available, then a deep frying pan or saucepan will do. Pour vegetable oil so that the roll is completely immersed in the oil.

Fry the rolls in hot oil for 50-60 seconds until golden brown. We take it out and put it on a paper towel.

Cut the hot roll with a sharp knife soaked in water into 6-8 pieces. Serve hot with pickled ginger, wasabi and soy sauce.