Hot sushi rolls: 7 delicious homemade recipes

Hot sushi rolls: 7 delicious homemade recipes

Connoisseurs of Japanese cuisine will find the best hot roll recipes on the 1000.menu website. A hearty dish can be served for lunch or dinner, prepared for a party or a romantic date. Read more...

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• On March 8

Hot rolls - the secrets of making a hearty Japanese dish at home

Main ingredients

At home, the treat is prepared from round or long rice. To make the cereal sticky, after boiling it is combined with rice vinegar. You can fill the rolls with lightly salted fish, crab meat, and shrimp. The freshest cucumbers, sweet peppers, and avocado add a pleasant taste to the dish. The sauce is made from mayonnaise, cream or cottage cheese.

The rolls are wrapped in thin sheets of nori made from aquatic plants. The blanks are dipped in batter and rolled in breading. The dough is prepared from wheat or rice flour, corn starch. Chicken eggs, water and spices are also added to it.

5 most commonly used ingredients in hot roll recipes:

Rolls are fried in vegetable oil and decorated with caviar, herbs or sesame seeds. The dish is served with soy sauce, wasabi and pickled ginger.

Individualities of making hot rolls

The popular dish was invented by Europeans based on classical cuisine.

5 most nutritious hot roll recipes:

1. Before cooking, rice is washed under running water a couple of times. Residents of the Land of the Rising Sun cook cereals in special rice cookers, but you can use an ordinary saucepan or multicooker.
2. The rice is poured with clean water and cooked for 20-30 minutes over low heat. Then the cereal is salted, sugar and vinegar are added. Cover the dish with a towel and allow the product to cool to room temperature.
3. Seafood, fruits and vegetables are cut into long strips 5-7 mm wide.
4. Nori is placed on a mat, foil or cling film with the glossy side down. On one half of the sheet lay a layer of rice 5 mm wide, filling and sauce. The second half of the nori is moistened with water or soy sauce. The workpiece is rolled into a tight roll.
5. The rolls are cooled in the refrigerator for 20-30 minutes, then cut into 6-8 pieces with a sharp knife.
6. The pieces are dipped in batter and coated in breading. After this, they are fried until golden brown on both sides. Cook one serving in a frying pan for 1-2 minutes.
7. To get rid of excess fat, the treat is laid out on paper towels.

The dish is served hot. The rolls mix well with curry sauce and ground pastes.

If desired, a Japanese-style lunch can be supplemented with chicken broth, funchose and fried seafood.

Hot rolls

Ingredients

Flour - about 5 tbsp. spoon for batter;

Flour - about 3 tbsp. spoons for breading;

Ice water – 150 ml;

Curry - optional;

Vegetable oil - for frying.

• 135 kcal
• 5 minutes.
• 5 minutes.

Photo of the finished dish

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Step-by-step recipe with photos

Hot rolls are fried rolls in batter. The batter can be made from different flours, for example, from ordinary premium wheat, or from the consistency of different types of flour. For piquancy, soy sauce and curry mixture are added to the batter. Rolls battered with special tempura flour will also be featured on the website.

What rolls can be prepared in batter? In fact, any: with fish, with vegetables, with shrimp.

When frying the rolls, the inside must remain in its original form, i.e. do not cook until they get crispy. Ready-made hot rolls are served immediately; most often they are decorated with sesame seeds, salmon caviar, or imitation caviar from aquatic plants or bonito shavings.

I suggest making rolls with lightly salted fish; on the website there are several recipes for very successful salting or marinating of salmon and salmon (see links at the end of the recipe), and besides them you can experiment with small Russian trout, as well as coho salmon . They are shown in containers in the photo:

Prepare rolls from the usual ingredients (nori, rice, fish, cottage cheese or cream cheese and cucumber or avocado). In the sushi and rolls section there are suitable options for rolls that can be prepared fried in batter.

First, cook the rice correctly: wash the rice in cool water, then pour it with cool water in the ratio of 1 part rice: 1.25 parts water, bring to a boil, cover with a lid and cook over low heat for 14 minutes without opening the lid! Then shake gently and add rice vinegar if desired. Cool to room temperature.

While the rice is cooling, prepare the fish pieces

and cut the cucumber into strips.

Spread the rice over the nori and add the filling.

Roll the roll using a mat/makis.

The rolls need to be cooled; let them lie in the refrigerator while you prepare the batter.

For the batter, you will need an egg, ice water and one or different types of flour, for example, rice, whole grain or corn can be added to premium flour. And for frying, use suitable vegetable oil.

Mix the water, egg and flour and the batter is ready.

For breading, flour is similar. If desired, add 1 teaspoon of curry here and there.

It’s more convenient for me to prepare rolls. cut into two parts, but with skill it turns out great to fry whole – rather long rolls. Any roll must first be rolled in flour.

Then dip the roll in the batter.

Then place the roll in flour again.

Fry the rolls by immersing them in bubbling deep fat in a deep frying pan or saucepan, or fry them on all sides in oil in a frying pan. This must be done quickly so that only a golden brown crust is formed, but the inside of the roll is not cooked.

Place the finished rolls quickly on paper napkins to remove oil, then cut into pieces and serve.

The hot rolls are usually served with soy sauce, pickled ginger and wasabi.

Utilities

Making sushi using the hot method - delicious recipes for home

You deftly roll the rolls on a mat, give the roll any shape and cut it into portions with millimeter precision. This means that your skill allows you to master the most complex recipes. Hot sushi is just that option. They are tasty, impressive to serve and very nutritious. And eating a hearty meal always brings satisfaction to a person.

Individual manufacturing

The base of heat-treated recipes contains the same rolls, but they are prepared by deep-frying or baking. As a result, a narrow crispy crust comes out on the outside, and a warm and juicy inside in a constant state.

hot sushi with chopsticks and dip it into the sauce - they don’t crumble. Try to take fried rolls to work and treat your colleagues - the dish retains its shape, taste and smell much better than cool rolls.

Before frying, the roll is dipped in batter. It is prepared from various types of flour. For a tart taste, soy sauce and seasonings are added there. Sushi with any kind of entrails is suitable for deep-frying and baking, it all depends on the imagination of the cook. But the richest and most tender taste comes from the entrails of seafood - salmon, eel, shrimp, crab meat, salmon, salmon, scallops.

True, preparing hot rolls at home step-by-step recipes with photos will help here .

Sushi Hot classic

It would be more accurate to call this option warm, since deep frying is not used. This type of sushi is baked in the oven. If you cook in the microwave, set the grill mode.

We will need the following ingredients:

• pressed nori;
• boiled rice;
• smoked or lightly salted sea fish fillet;
• low-fat bacon or boiled pork;
• tender curd cheese;
• cucumber (only the freshest).

1. Boil glutinous rice. Perfect if it's Japanese sushi grain. If necessary, you can create a substitution for regular round-grain cereal. But then take “extra” or highest grade varieties. Wash the rice in 6-8 waters and fill 2 fingers with water (for 200 g of rice, take 250 ml of water). Bring to a boil and cook for 10-15 minutes over low heat, tightly covering the pan with a lid. Remove the rice from the stove, place a cotton cloth (a medical system of cells and intercellular substance, united by a common origin, structure and functions) under the lid and let the finished porridge ripen. See other methods for cooking rice for sushi here.
2. Prepare rice dressing. Mix tbsp. a spoonful of wine or rice vinegar with 7 tsp. sugar, 1.2-2 tsp. salt. Add the prepared mixture evenly to the rice. Do not stir the porridge, but carefully turn it over.
3. Place a layer of nori aquatic plants on a beech mat. Carefully distribute the rice over the workpiece in a layer of 1-1.5 cm. This must be done so that the rice has not yet completely cooled down and is not scalding hot. To glue the roll, leave a free edge of 1 cm.
4. Place cheese along the middle of the sheet, then strips of fish. Add thin slices of cucumber and boiled pork.
5. Wrap the roll and carefully shape our workpiece into an oval or square shape. Using a narrow knife, cut into 6-8 portions and place in a baking dish. Sprinkle the sushi with grated cheese and place in the oven on grill mode for 5-7 minutes.

All is ready. All that remains is to create a Japanese-style table setting and you can serve hot rolls to your home table. In recipes with photos, look for noteworthy design options.

Advice. To prevent the rice from sticking to your hands when laying it out, wet your fingers with cold water with the addition of table vinegar. When cutting a roll, wipe the knife first with dry and then with wet napkins.

Hot sushi rolls with salmon

The tempura batter gives the rolls a piquant taste and golden color. You will have to tinker with them, but the result is worth it.

• boiled rice;
• soft Buko or Philadelphia cheese;
• eel, salmon fillet;
• tobiko;
• fresh cucumber;
• testicle;
• tempura flour;
• breadcrumbs;
• nori sheet

Let's see how to create hot salmon rolls at home :

Prepare the rice ahead of time according to one of the sushi recipes. Place the compressed aquatic plants on the cling film-wrapped makis. Make sure that the layer lies tightly on the mat. The glossy side of the nori should be at the bottom. Distribute the rice base and do not forget about centimeter allowances on the sides of the sheet.

1. Lay out soft cheese, add caviar. Now it's time for fish and cucumber pieces. Using makisu, wrap and form into a roll.
2. In a bowl, crack the egg and stir in the tempura flour evenly. Add 2 tbsp. spoons of ice water. Do not beat the batter, but stir with gentle movements. Then it comes out airy and braids the rolls better. It’s absolutely fine if there are small lumps left. They will give the deep frying crust a wonderful texture.
3. Dip the whole roll well in the batter and roll in breading. While the roll is “resting,” heat the vegetable oil in a thick-walled deep frying pan. Fry the roll until golden brown. This step will take 7-10 minutes, no more (do not fry the cutlets). Watch for uniform frying: turn the workpiece just right, do not overexpose the roll on a hot surface.
4. Now let the finished roll drain from excess oil on a cardboard towel. Let the roll cool slightly. Cut it into portions.

Place the rolls on a flat serving plate and top any barrel with unagi sauce. On warm sushi, the smell of this dressing becomes stronger. Place soy sauce, gari, wasabi nearby and invite your household to a tasting.

Frying - it's all about the batter

The principle of frying is simple and familiar to every housewife from other deep-frying recipes. The oil is heated very, very much so that it sizzles. The frying pan is not covered with a lid, since we need the inside to be unaffected by high temperatures. The workpiece is not allowed to overcook.

It is much more difficult to create a successful batter for hot rolls . But the taste and smell of the finished dish, the beauty and crispy effect of the crust depend on it. We offer a step-by-step recipe for the most famous tempura composition for hot sushi.

1. Beat the egg into a bowl and stir until the mixture is homogeneous;
2. Pour in ¼ cup ice water evenly. Mix the mixture with gentle movements until smooth. Try to freeze the water for the batter in the freezer in advance and defrost it naturally;
3. Well, now is the most crucial moment. Stir tempura flour into the liquid. There is no clear quantity here. Just enough flour is needed to get a batter of a mixture of watery sour cream. Use a whisk to gently stir the tempura, but do not beat vigorously.

As a result, we will get a delicate mass that perfectly envelops the roll. This sauce will not drain during frying, and the finished crust will acquire a uniform golden color and a distinctive smell.

Tempura batter is suitable for everyone. With it you can prepare any hot sushi at home and entertain guests or household members with an unusual and satisfying dish.

Hot rolls

Hot rolls , or as they are also called “Tempura rolls”, are a national dish of Japanese cuisine. In order to prepare this fragrant dish, you will have to find two or three hours of free time and have a great desire to enjoy delicious Japanese food of your own making. The highlight of this dish lies in its unique preparation and presentation. Let's prepare hot rolls!

Ingredients for making hot rolls

For rolls:

1. Long grain rice 1 cup (cup capacity 250 ml)
2. Pure distilled water 1.5 cups
3. Cucumber 1 piece
4. Greenish salad pepper 1 piece
5. Boiled carrots 1 piece
6. Green onion 3–4 stalks
7. Boiled shrimp 100 gr
8. Crab sticks 6 pieces
9. Nori (dried sea aquatic plants) 2 packs
10. Soy sauce 1–2 tablespoons
11. Salt to taste

For frying:

1. Chicken eggs 1–2 pieces
2. Vegetable oil 4–5 tablespoons

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Inventory:

Making hot rolls:

Step 1: prepare the ingredients for making the roll.

Step 2: form the rolls.

Step 3: Cool the rolls.

Step 4: cut the rolls and prepare the eggs.

Step 5: fry the rolls.

Step 6: Serve hot rolls.

Tips for the recipe:

– – Never cook rice in an enamel bowl!

– – For the inside you can use any seafood and fish. A wonderful combination is avocado, smoked salmon, fresh cucumber and mint. A rather good option is salted cod, steamed perch and kiwi. You can combine ingredients according to what you like best and believe me, the taste will be unsurpassed; quite often rolls are prepared with mussels, oysters, crab meat, different types of fish, caviar and even different types of animal meat. Vegetables and fruits you can use are cucumber, pickled mushrooms, kiwi, avocado, and these are just a few options.

– – If you are not a big fan of vegetable fats, you can dip the rolls in beaten egg, place them on a huge flat dish and microwave for 3-4 minutes, but such rolls may be slightly dry.

– – After the rolls have been in the refrigerator, you can not cut them, but dip them completely in a beaten egg and fry them on all sides in hot oil. Then place on a plate, let cool slightly, cut into portions and serve.

– – Instead of a beaten egg, you can use batter, but such a shell will be the densest, which will significantly affect the taste of the rolls; a chicken egg will be clearly felt in them, which can interrupt the taste and smell of other ingredients.

– – From time to time, after the rolls are dipped in chicken eggs, they are covered in breadcrumbs, after frying, they give the rolls a wonderful rough crust and the dish comes out most beautiful.

– – You can add a little salt to the beaten egg, but do not forget that you salted the rice during cooking.