Tempura with melted cheese, cucumbers and salmon

1. Pour rice into a bowl, rinse with cold water a couple of times, then transfer to the bowl of a slow cooker, pour water (about 160 ml), pour a pinch of salt and boil for 30 minutes using the "Porridge" program. We put the finished rice in a separate container, let it cool down and fill it with rice vinegar.

2. Cut the salmon fillet into thin strips, no wider than 5-7 mm. Cucumbers are washed, peel, cut into thin strips, commensurate with the fish. Cut the cheese into cubes.

3. We spread a sheet of nori on a bamboo sushi mat, distribute rice very thinly on the top (we leave an empty strip on one side), then we spread a strip of fish, cucumber and cheese, after which we roll up very tightly with the help of a mat. Thus, we roll up all the rolls and send them to the refrigerator for half an hour.

4. Meanwhile, break the eggs into a bowl, pour ice water, stir with a whisk. In the resulting mass, sift rice and corn flour, mix with a whisk until smooth, add salt, curry, a mixture of ground peppers and garlic powder, mix everything well again. We also send it to the refrigerator for 30-40 minutes.

5. We take out the rolls and tempura batter from the refrigerator, pour the crackers into a plate. Pour vegetable oil into a saucepan or into a deep frying pan, send it to the fire. We dip the roll into the batter, then roll it in breadcrumbs and send it to a well-heated vegetable oil, fry until golden. We spread the finished rolls on paper towels to remove excess fat, cut into pieces and serve on a platter.

Served hot.

Eat with pleasure!