Description
Crispy tempura sushi rolls filled with fresh fish and vibrant vegetables, perfect for elevating sushi night at home.
Ingredients
Scale
- 240 g (1 ½ cups) Sushi Rice
- 60 ml (¼ cup) Rice Vinegar
- 4 sheets Nori Sheets
- 200 g (7 oz) Fresh Fish (salmon, tuna, or shrimp)
- Cucumber, avocado, or bell peppers (for filling)
- 120 g (1 cup) All-Purpose Flour
- 240 ml (1 cup) Cold Water
- Vegetable Oil (for frying)
Instructions
- Rinse the sushi rice under cold water until it runs clear. Cook and let cool, then mix with rice vinegar and rest for 30 minutes.
- Mix all-purpose flour with cold carbonated water in a bowl. Set aside.
- Slice the fresh fish and vegetables into thin strips.
- Pour vegetable oil into a pot and heat to 180°C (350°F).
- Lay a nori sheet on a bamboo mat, spread sushi rice, and add fillings. Roll tightly.
- Cut the rolls into four pieces, dip in batter, and fry until golden brown for 3-4 minutes.
- Remove from oil and drain on paper towels. Serve warm with soy sauce.
Notes
Ensure rice is sticky but not mushy for best results. Use cold water for tempura batter for extra crispiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 2 rolls
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg