Hot rolls. Hot sushi as a worthy alternative to main courses

At home, the treat is prepared from round or long rice. To make the cereal sticky, after boiling it is mixed with rice vinegar. You can fill the rolls lightly salted fish, crab meat, shrimp. Pleasant taste fresh cucumbers add to the dish, Bell pepper, avocado. The sauce is made from mayonnaise, cream or cottage cheese.

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

The five most commonly used ingredients in hot roll recipes are:

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

Features of preparing hot rolls

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

Five of the most nutritious hot roll recipes:

Before cooking, rice is washed under running water several times. The Japanese cook cereals in special rice cookers, but you can use regular saucepan or a slow cooker.

Rice is poured clean water and cook 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.

Seafood, fruits and vegetables are cut into long strips 5-7 mm thick.

Place nori on a mat, foil or cling film with the glossy side down. Place a 5 mm thick layer of rice, filling and sauce on half the sheet. The second half of the nori is moistened with water or soy sauce. The workpiece is rolled into a tight roll.

The rolls are cooled in the refrigerator for 20-30 minutes, then cut into 6-8 pieces with a sharp knife.

The workpieces are lowered into batter and roll in breading. After this, they are fried until golden brown on both sides. Cook one serving in a frying pan for 1-2 minutes.

In order to get rid of excess fat, the treat is laid out on paper towels.

The dish is served hot. Rolls go well with curry sauce and spicy pastes.

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

Lovers Japanese food They know well that rolls can be cooked both cold and hot. They also understand the meaning of the word “tempura” - these are dishes that are prepared in batter and deep-fried. Hot rolls are just one of these dishes. Let's figure out how to make them at home.

It turns out you can go in a simple way: roll the rolls as usual, and then fry them in aromatic batter on high frying. Then the outside of the rolls will turn out fried and appetizing crust, and the inside will remain tender - with the filling in the same form as you put it in. That is, nothing will be fried inside. This is the simplest recipe for hot rolls. Well, since the famous Japanese snack is not entirely simple-minded, especially for beginners, step by step recipe preparing hot rolls at home with photos using the proposed option will not be superfluous at all. Do it and enjoy it to your health!

Ingredients

boiled round rice 2.5-3 glasses
apple cider vinegar 3 tbsp. l.
sugar 1.5 tbsp. l.
Norrie sheets 3 pcs.
shrimp 200 g
lightly salted salmon bellies 150 g
crab sticks 150 g
cucumbers 2 pcs.
cream cheese 150 g
wasabi
soy sauce.

For the tempura:

ice water 100 ml
egg yolk 2 pcs.
flour 2-3 tbsp. l.
corn starch 1.5 tbsp. l.
oil (refined) for deep frying

How to make hot rolls at home

Main and important point The key to making rolls is properly cooked rice. It is recommended to wash it in three waters, which is what we have to do with 1 glass of rice. Let's rinse it, making sure that the cloudy water becomes completely clear.
Then pour the rice into the pan and pour in water (1.5 cups). Wait until it boils, close the lid and reduce the heat. After 10 minutes, turn off the heat (during this time the water will evaporate). Immediately pour the mixture into the rice. apple cider vinegar and sugar. Stir the rice and leave covered to cool (10-20 minutes). To add flavor, I add a piece of dried seaweed when cooking rice (but this is optional).
Cut the ingredients for the roll filling into strips. There is a lot of room for imagination here, but only if you are not preparing rolls for the first time and already know how to arrange the ingredients, knowing their combinations. If you are a beginner, trust my recipe.
Cut the nori sheet in half to prevent the rolls from being too thick. Place a sheet of nori on a mat covered with plastic wrap. Pour water into a small container and place it next to the work surface. It doesn’t matter which side to place the norrie sheet on the mat, since we will fry them later.
Take a lump of rice and place it on a norrie sheet. Wet your hands with water and spread the rice into a thin layer over the leaf. Leave the edge of the nori that is further away from you empty.
Place fish and cucumber strips on rice and add cream cheese.
Using a mat, roll the roll tightly.
You can also form an inverted roll. To do this, spread the rice on the nori and then turn it over to the other side. Place the filling on the nori and roll tightly.
Tempura.
Mix ice water, yolk, flour and starch in a bowl. Add 1-2 tbsp. l. soy sauce. You end up with a batter that lingers slightly on the whisk.
Pour the oil into a deep frying pan and heat it up high. Pour some flour into a flat plate. Dip the edges of the rolls into flour and then dip the rolls into the tempura.
Carefully lower the rolls into the hot oil and fry for a few seconds on each side until crisp.
Place the finished hot rolls on a wooden surface to cool, but before doing this, do not forget to blot them with a paper towel.
Cut the hot rolls with a sharp knife and serve with soy sauce, wasabi and ginger.

Hot rolls are the same well-known rolls, only prepared by heat treatment- frying or baking. The advantages of making these rolls yourself:

You can choose products at your discretion.
The freshness of the ingredients in this case is not questioned.
The cooking process is very interesting and exciting, especially if you do it together.

Tempura is prepared from a mixture of rice and wheat flour with the addition of starch, eggs and ice water. Salt, of course, to taste. The ingredients are not whipped, but lightly mixed, due to which the batter turns out tender and airy. And now about using our batter.

To prepare hot rolls use at home classic fillings: salmon, salmon, delicacy shrimp, crab meat, smoked eel, sea bass. Complete your food set with exotic avocado and caviar. Philadelphia cheese is also often used to make hot rolls.

Don't forget about rice - one of the main components of hot rolls. Not just any rice is suitable for the “correct” rice. rice cereal. It should have good adhesiveness. Therefore, use a special Chinese rice, or round. During the cooking process, the cereal must be washed and cooked with the addition of salt, sugar and rice vinegar.

Hot rolls with salmon and cucumber

Preparation:

Spread the rice mixture on half a sheet of nori and cover it with the other half of the same sheet.
On this sheet we place the filling consisting of salmon slices and fresh cucumber, cut into strips.
Roll up bamboo mat, while forming a roll.
First dip the finished roll in flour, this will help the batter stick better to the surface of the seaweed. Then we use tempura batter.
Fry the roll in vegetable oil using a deep fryer or heavy cast iron frying pan.
Place the finished roll on a paper towel to remove excess fat, cut into pieces and serve with pickled ginger, wasabi and soy sauce.

Hot rolls with salmon, shrimp and avocado

Preparation:

Cooking classic roll stuffed with raw salmon 4-5 cm in diameter.
Prepare the spicy sauce. To do this, mix 6 tablespoons of Chinese mayonnaise and half a teaspoon hot sauce kinchi.
Chop shrimp and avocado and mix with spicy sauce. Place the prepared mixture on each roll in the form of a “cap”.
Add a little more sauce on top and place the dish in the oven or microwave in the “grill” mode. The “caps” of the rolls are baked, acquiring a delicate, melting taste.

This dietary recipe, since the rolls do not require frying or the use of excess oil.

Hot rolls “Rainbow”

These are rolls of the uro-maki variety, when they are rolled with the rice facing out.

Preparation:

Place half a sheet of nori on the mat and evenly distribute the rice over it, covering the entire surface.
We turn our workpiece over with the rice down and place it again on the mat. Place a strip of cream cheese in the center of the nori sheet.
On one side we lay out two shrimp, on the other - two strips of salmon. Place a few avocado slices directly on the cheese.
Roll the roll without the help of a mat - carefully and without pressing the workpiece.
Having given the roll a shape, take it in your hand along with the mat and sprinkle it with chopped strips of nori.
Cut the finished roll into pieces, dip each of them in tempura batter and deep-fry.
This roll is served with soy sauce and of course wasabi.

Almost any roll can be cooked hot, including Philadelphia.

Hot Philadelphia

Preparation:

Spread the rice evenly onto the nori sheet, leaving one side empty at a distance of about 1 cm from the edge. Turn the workpiece over.
Apply wasabi in the center of the nori and soft cheese"Philadelphia".
Place thinly sliced cucumber slices on the cheese and roll the roll into a block.
We cut the roll into equal pieces, each of which is wrapped in a thin slice of smoked salmon.
The final step, of course, is frying the rolls in batter.

Roll without nori with salmon

You can choose any ingredients for this recipe - according to your taste. We use salmon and cucumber.

Preparation:

Sushi mat wrap cling film. Place rice on top and distribute it evenly over the entire surface.
Cover the rice with a layer of Philadelphia cheese and sprinkle it with sesame seeds. Place cucumber slices in the center.
Roll up the roll and remove the cling film.
Place a strip of salmon on top of the finished roll and roll it again with film to press the fish.
Carefully cut the roll into pieces and fry them in tempura batter. Wrap each onion feather, tying it in a knot.

Rolls are national dish Japan, which has gained great popularity. If you don’t want to go to a restaurant, but want to treat yourself to something delicious, you can make your own rolls at home using a simple set of products. A layer of rice is laid out on nori (this is special pressed seaweed), and the filling is placed on it and the whole thing is rolled up into a tube. You can use not only nori, but also special rice paper.

Rolls with crab meat

Compound:

Chum salmon fillet (preferably salted) – 180-220 g
Fine salt - to taste
Fresh cucumbers – 1 pc.
Crab meat (sticks) – 180-220 g
Rice – 180-220 g
Nori – 2-3 sheets

Preparation:

You need to take special rice that has a round shape, since it is characterized by greater stickiness, unlike regular rice. This type of rice contains a lot of starch, making it much easier to hold together.
First you need to boil the rice in lightly salted boiling water. Once it's cooked, drain it excess water, leave for a while to cool completely.
While the rice is cooling, you need to start preparing the filling for the rolls - the cucumber is washed and cut into small cubes. Fish with crab meat also needs to be chopped. All components are mixed well.
A special bamboo napkin is laid out on the table, and a sheet is placed on top of it. seaweed.
Place the completely cooled rice on a sheet of seaweed and smooth it out.
You can season the rice if desired. a small amount Japanese vinegar, but if you can’t get this component, you can skip it.
Place the finished filling on the edge of the nori and use a bamboo napkin to make a tube.
The roll is placed on a wooden board and cut into several small rolls using a sharp knife.
Place the rolls on plates and serve in combination with Japanese horseradish (wasabi).

Rolls with crab meat and fresh avocado

Compound:

Crab paste - to taste
Rice – 180-220 g
Ginger - to taste
Avocado – 1 pc.
Crab meat – 180-220 g
Rice vinegar - to taste
Sheets of pressed seaweed – 2-3 pcs.

Preparation:

Wash the avocado and cut off the peel. Cut into small cubes.
Crab meat should be cut into thin longitudinal strips.
We place a bamboo mat on the table and a sheet of seaweed on top.
On the seaweed we place a tablespoon of cooked and cooled rice, which is pre-seasoned with a small amount of Japanese vinegar. Carefully level the layer of rice so that it forms a fairly thin layer.
You need to make sure that the top part of the seaweed remains without rice.
A thin strip of wasabi is laid out over the rice.
There is a layer of crab paste on top.
Next - a piece of avocado, crab meat.
We lift the bamboo mat with our fingers, and holding the filling a little so that it does not slip, we begin to roll it into a fairly dense roll.
The rolls should not be very tight or loose, otherwise the filling will simply fall out.
Next the rolls are cut.

With cucumber and smoked squid

Compound:

Cheese pasta (with salmon) – 1-1.25 tbsp. l.
Ginger – 2-2.25 tbsp. l.
Squid meat (smoked) – 150-175 g
Rice vinegar - to taste
Fresh cucumbers – 1 pc.
Rice – 180-210 g
Algae in sheets – 2-3 pcs.

Preparation:

First, the filling must be prepared - take the squid meat (smoked) and cut it into thin strips.
Wash the cucumber, dry it and cut it into small slices. If desired, you can trim the peel.
Place a bamboo mat on the table and place nori on top (the glossy side faces down).
Boil rice in salted water. As soon as it cools, season with a small amount of rice vinegar. You can add a little sugar, but this is not a required ingredient.
Place a thin layer of rice on a sheet of seaweed, leaving the top edge blank.
Grease the top of the rice with a small amount of wasabi (apply a thin strip), then place a layer of cheese paste.
Now comes cucumber strips and chopped smoked squid meat.
Carefully roll the nori sheet into a tube, holding the filling with your fingers.
Next, cut the roll into several parts.

Homemade baked rolls

Compound:

Nori – 2-3 sheets
Mayonnaise - to taste
Soy sauce - to taste
Capelin caviar – 2 -3 tsp.
Cheese – 80-90 g
Salmon – 110-130 g
Ketchup - to taste
Rice – 1 tbsp.
Eel – 110-130 g

Preparation:

When steaming rice, add 1.5 cups of water to a glass of rice and leave in a water bath for 35 minutes.
Place cooked rice on a sheet of nori.
Place the filling in the middle of the sheet - chopped cheese, eel and salmon.
Carefully roll the nori into a tube and cut into several pieces.
Make the sauce - mix fairly thick mayonnaise with capelin caviar and ketchup.
Place a tablespoon of the prepared sauce on each piece of rolls.
Place the rolls on a baking sheet, previously covered with a sheet of parchment.
Bake the rolls in an oven preheated to 200 degrees for about 5 minutes.
The rolls should be served in combination with soy sauce.

Baked salmon rolls

Compound:

Red hot pepper- taste
Garlic - to taste
Rice vinegar (can be replaced lemon juice) - taste
Sweet rice wine – 1-2 tbsp. l.
Fresh dill - to taste
Avocado – 1 pc.
Salmon – 180-210 g
White short grain rice – 180-210 g
Dried seaweed sheets – 2 -3 sheets

Preparation:

Wash the rice well cold water, then boil for about 8-10 minutes in boiling water over low heat. Once the rice is completely cooked, drain off the excess liquid and leave to cool.
Take the salmon fillet and cut it into strips with a cross section of approximately 0.7 by 0.7 cm.
Wash and peel the avocado, then cut it in the same way as the salmon fillet. If it is not possible to use avocado, we use fresh cucumbers.
Make the sauce - mix vinegar with sweet rice wine, add garlic passed through a press, add hot red pepper. Mix everything well and pass ready sauce through a fine strainer.
Place the chopped fillet into a separate container and pour the sauce over it for about 5 minutes.
Place nori on a bamboo napkin. On top we place a thin layer of slightly warm rice in the shape of a rectangle, and in its center we place avocado and salmon fillet, add sprigs of fresh herbs (you need to remove the hard stems in advance).
We roll the nori into a tight roll, then leave it for a while so that it cools completely and the rice can stick together properly, otherwise the filling will simply fall out of the roll.
Then cut the rolls into pieces of approximately 2 cm.
Place the rolls edge-on on a baking sheet, with a sheet of parchment placed at the bottom, and bake for 15-20 minutes in an oven preheated to 200 degrees.
Rolls can be sprinkled with a small amount grated cheese, but this is not a required ingredient.
The combination of baked rolls with the sauce prepared for the fish marinade is very tasty. You can serve the rolls with soy sauce, grated daikon, pickled asparagus or ginger.
If you want to surprise your guests, then serve rolls with national alcoholic drinks– for example, sake or soju, mirin or Shaoxing rice wine, maotai or fruit wine, rum with fruit juice or local whiskey.

Batter for rolls at home

Compound:

Salt - to taste
Tempura or plain flour – 65-85 g
Water – 95-100 g
Egg – 1 pc.

Preparation:

Break the eggs into a deep bowl and add very cold water.

Then, in small portions, gradually add flour, stirring constantly to prevent lumps from forming.
The result should not be too thick batter. However, it cannot be diluted too much, as it will simply flow off the roll. Ideally, the batter should resemble pancake batter.
Add a little salt to the batter.
The batter is completely ready and can be used to make warm or baked rolls.
Before cooking, the rolls need to be completely dipped in batter, so that it evenly covers their surface and the result is delicious dish Japanese cuisine.

Roll hot classic

To prepare a hot roll you will need:

pressed nori seaweed
special sushi rice
salmon or salmon (smoked or lightly salted)
boiled pork, carbonade, balyk or bacon
cottage cheese"Almette"
fresh cucumber

Hot roll recipe:

Boil sticky rice porridge. To do this, fill the washed rice with water (for 200 grams of cereal, take about 250 grams of liquid). After boiling, cook the porridge over low heat, covered, for about 15 minutes. Then remove the saucepan from the heat and leave to steep for another 15 minutes. without opening.
Separately mix 1 tbsp. l. rice vinegar (or white wine), 7.5 tsp. sugar and 2 tsp. sea salt). When the sugar and salt have dissolved, season the finished rice with the resulting mixture, carefully turning it over, but without stirring. Prepare a half sheet of nori seaweed by placing it on the table, smooth surface down.
Spread the warm rice over the nori in an equal layer (up to 1 cm), leaving the farthest edge of the sheet blank, approximately 1-1.5 cm wide. Place curd cheese on the rice, and on it, parallel to the wide side of the nori, place strips fresh cucumber and boiled pork (bacon, carbonade or balyk). Using a bamboo napkin, carefully roll the roll using the uramaki technology. If you wish, you can complicate the recipe by wrapping the finished roll in a layer of smoked salmon.
Carefully cut the resulting roll into 8 equal parts and place in a special baking dish. Crush each piece with grated hard cheese and cook in the microwave on the grill for 7 minutes.
The hot roll is ready! All that remains is to carefully place it on a dish and serve. Bon appetit!

Hot Tempura rolls

Another option for preparing this dish is the hot Tempura roll. These rolls are especially tasty if eaten warm. Try cooking this original dish and please your family and friends with them!

To prepare hot Tempura rolls you will need:

nori seaweed
round rice
shrimps
mayonnaise
1 egg
refined vegetable oil

Recipe for hot Tempura rolls:

First, cook the rice (as in the previous recipe).
Distribute the warm rice over the nori, leaving the far edge 1-2 cm wide free. Place boiled and peeled shrimp in a line, placing a strip of mayonnaise next to it.
Carefully roll the nori into an elastic roll, lightly moisten the rice-free edge with water and “seal” the resulting roll.
Beat an egg and add a little warm water and flour (enough to make a fairly thick dough, like for pancakes). Lightly salt the resulting mass.
Dip the roll into the dough and fry it until golden color over fairly high heat. Cool it a little and cut it into equal parts. Bon appetit!

Hot roll with salmon

The peculiarity of this recipe is in the tempura batter, which gives new taste things that have already become familiar. Be sure to try this dish!

To prepare a hot roll with salmon you will need:

rice – 0.5 kg
Buko cheese
acne
tobiko
salmon or salmon fillet - 240 g
fresh cucumber - 1
egg - 1
tempura or regular flour
breadcrumbs
nori sheet

Recipe for hot roll with salmon:

Place a sheet of nori seaweed, shiny surface down, parallel to the bamboo mat. Ready rice place nori on the surface soaked in rice (or regular vinegar) by hand. Be sure to leave the edge of the nori sheet furthest from you (1 cm wide) unfilled with rice. Read more
Spread the rice with Buko or Philadelphia cheese. If you like Tobiko - caviar flying fish, be sure to add that too. Also place strips of eel, salmon and fresh cucumber parallel to the edge of the nori sheet. Gently form into a roll using a bamboo mat (makisu).
Mix the egg with tempura or regular flour and dip the finished roll into the resulting batter. Then roll it in breadcrumbs and place in a frying pan with heated oil. Fry on all sides until golden brown. When the roll is fried, place it on a napkin to remove excess oil. Then, using a sharp knife soaked in rice vinegar, cut the roll into 4 pieces.
Place the finished tempura roll on a plate and pour Unagi sauce over it to add flavor to the dish. spicy taste and aesthetic appearance. Also don't forget to serve ginger, soy sauce and wasabi.

Making rolls at home has become quite easy; supermarkets have sold everything for a long time necessary components, so lovers of Japanese cuisine and others can enjoy this wonderful dish.

In Japanese restaurants you could taste wonderful hot rolls. Now you can surprise your family and friends with a special restaurant-style dish. Even a novice cook and housewife can prepare it. The rolls are light and low-calorie; they will quickly find their admirers among adherents of a healthy lifestyle.

There are many recipes for hot rolls, since the fillings and sauces can be varied to suit every taste. You can put several types of fish, vegetables, and cheese into unique rolls with rice, but they combine perfectly and evoke a sea of taste sensations.

Hot rolls are rolls that are fried in batter. You can use different flours as the base for the batter. To make the batter acquire a peculiar piquancy, you can add soy sauce, a mixture Japanese spices or curry. Very often, special tempura flour is used in making rolls.

You can prepare rolls with any filling in the batter, but it should not change to taste during frying. That is, the roll will have a crispy crust on top and fresh filling inside.

At home, it is better to serve hot rolls immediately from the stove, and decorate them sesame seeds, salmon or artificial caviar from algae.

How to make hot rolls

Having prepared necessary products you can start cooking. So, we need:

- rice 70 g (it is better to take special rice for rolls);
- 1 sheet of nori;
- 2 tablespoons of salmon caviar;
- cutting from coho salmon fish 4 pieces;
- ¼ cucumber;
- rice vinegar 20 ml;
- 1 teaspoon of sugar;
- 1 tablespoon lemon juice;
- 3 tablespoons of flour;
- 1 egg;
- 4 tablespoons of breadcrumbs.

Cooking time takes 30 minutes, serves 4 servings.

We will prepare homemade hot rolls like this:

The first step is to boil the rice. To do this, rinse it, fill it with cold water 1:2, bring to a boil and boil for 20 minutes. low heat. Then let the rice cool and season it with a sauce consisting of rice vinegar, sugar and lemon juice.

We place Norrie on a sushi mat, spread rice on top in an even layer, then caviar.

Lay out the next layer of cut cucumber and strips of fish. Now we roll the roll.

Prepare the batter separately: beat the egg with ice water, add flour, bring to a homogeneous consistency.

Place the roll dipped in batter and breadcrumbs into a well-heated frying pan with vegetable oil. Let the rolls fry for no more than 3 minutes, until golden crust. Place on a paper towel to remove unnecessary oil.

When hot roll Once it cools down a little, it is cut into 4 pieces and can be served with soy sauce, pickled ginger or wasabi.

Hot rolls can be prepared with cheese filling and crab meat.

To fill hot rolls you need to take the following components:

- cucumber;
- crab meat 100 g;
- soft cheese 80 g;
- red fish fillet 100 g;
- pickled ginger.
4 servings, cooking time 20 minutes.

Making homemade hot rolls:

Place cucumber slices in the middle of the roll and sprinkle them with crab meat. Place strips of fish in the middle, grease them with soft cheese so that the filling does not extend beyond the edges of the rolls. Fry them in batter. Surplus vegetable oil remove with a paper towel. These rolls are delicious both hot and cold.

Hot rolls are fried rolls in batter. The batter may be from different flours, for example, from regular wheat premium or from a mixture different types flour. For piquancy, soy sauce and curry mixture are added to the batter. Rolls in batter made from special tempura flour will also be shown on the website.

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

When frying the rolls, the filling should 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 seaweed caviar or bonito shavings.

I suggest making rolls with lightly salted fish; the site has 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 domestic trout, as well as coho salmon. They are shown in containers in the photo:

From traditional ingredients(nori, rice, fish, curd or cream cheese and cucumber or avocado) prepare the rolls. The section has suitable options rolls that can be cooked hot in batter.

First of all, cook the rice correctly: rinse the rice in cold water, then fill it with cold water in the ratio of 1 part rice: 1.25 parts water, bring to a boil, close the 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 flour of one or different types, for example, rice, whole grain or corn can be added to premium flour. And for frying, use suitable vegetable oil.

Mix 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 well to fry whole long rolls. Each 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 immersion in boiling 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 it only forms golden brown crust, but the roll filling was not cooked.

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

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

Bon appetit!