How to make sushi tempura. Warm rolls or Tempura rolls

Dishes Japanese cuisine have long sunk into the hearts and stomachs of many Russians, and a dish with a simple name, rolls, has become especially favorite. They are so diverse that people's eyes widen at the sight of such an abundance of varieties, and one wants to try everything. But today we will go through this type of this Japanese delicacy, like tempura rolls, or rather, we will learn with you how to cook tempura rolls at home.

Having mastered our simple recipe for tempura rolls, you can deliciously please your loved ones at a family meal or amaze your loved one at home romance by candlelight. There will be nothing complicated in cooking, you do not need to be a chef from God, but just a neat patient cook. You ask why patience and accuracy ?! They are necessary to obtain neat, small in size, tightly rolled pieces from which nothing falls out.

Economical, satisfying, delicious!

Ingredients:

Rice (the easiest round) -1 cup
- Seaweed nori 3 leaves
- Fish (I chose the cheapest, pink salmon, took ice cream, salted the tail part, just fried the rest, and the whole fish cost me 80-90 rubles, I think there is a price difference with trout or salmon)
- Cheese (the simplest processed cheese is Friendship, Sunshine, Amber, etc., you can also use regular cheese any grade gram 150)
- Cucumber 1 pc

Cooking:

Cucumber and cheese cut into strips.
Cut the nori into two pieces.
For convenience, we insert the mat into a plastic bag
As mentioned earlier, I saved on fish, and even in these rolls the difference between pink salmon and trout is not particularly noticeable. salting is easy

Then, as always, we put rice on one side (wetting our hands with water), then turn it over, but before putting rice on the surface, we need to slightly moisten the surface, then we put everything in the same way, twist it.

It is best to give our "sausage" a square shape.
We cut the finished bars in half for convenience.

I used the simplest batter - an egg and breadcrumbs (it's still delicious to use sesame seeds instead of crackers, or you can mix everything).

Fry on 4 sides until golden brown.

Use, preferably as usual, using soy sauce, pickled ginger and wasabi (for an amateur), well, washing everything down with freshly poured beer. Enjoy your meal!

Every day there are more and more fans of such a Japanese dish as sushi. Moreover, the variety of fillings used for making rolls is really impressive!

Everyone will find a recipe to their liking. We offer you several tried and tested recipes for hot rolls. Try to cook them too!

Roll hot classic

To prepare a hot roll you will need:

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

Hot roll recipe:

Weld sticky rice porridge. To do this, pour 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 with a lid, for about 15 minutes. Then remove the saucepan from the heat and leave to infuse 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 dissolve, season the cooked rice with the resulting mixture, gently turning it over, but without stirring. Prepare half a sheet of nori seaweed by laying it flat side down on the table.

3. Spread the warm rice over the nori in an equal layer (up to 1 cm), leaving the farthest edge of the sheet unfilled, about 1-1.5 cm wide. Spread curd cheese on the rice, and on it, parallel to the wide side of the nori, strips of fresh cucumber and boiled pork (bacon, carbonade or salmon). Using a bamboo paper towel, carefully roll the roll using the uramaki technique. If you wish, you can complicate the recipe by wrapping the finished roll with a layer of smoked salmon.

4. Carefully cut the resulting roll into 8 equal parts and place in a special baking dish. Grind each piece with grated hard cheese and cook in the microwave on the grill for 7 minutes.

5. The hot roll is ready! It remains only to carefully lay it on a dish and serve. Enjoy your meal!

Hot Tempura rolls

Another option for preparing this dish is the hot Tempura roll. These rolls are especially delicious when eaten warm. Try to cook it original dish and please your family and friends!

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, boil the rice (as in the previous recipe).
Spread the warm rice over the nori, leaving a 1-2 cm wide far edge free. Lay the boiled and peeled shrimp in a line, placing a strip of mayonnaise next to it.
Carefully roll the nori into an elastic roller, lightly moisten the edge free from rice with water and “glue” the resulting roll.
Beat the egg, add some warm water and flour (enough to make a fairly thick dough, as for pancakes). Salt the resulting mass a little.
Dip the roll in the dough and fry it until golden brown over a fairly high heat. Cool slightly and cut into equal pieces. Enjoy your meal!

Roll hot with salmon

The peculiarity of this recipe is in tempura batter, which gives new taste things that are already 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 plain flour
breadcrumbs
nori sheet

Recipe for hot roll with salmon:

Lay a sheet of nori seaweed shiny side down parallel to the bamboo mats. Put the finished rice on the surface of the nori dipped in rice (or regular vinegar) hands. Be sure to leave the edge of the nori sheet farthest from you (1 cm wide) unfilled with rice.
Brush 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 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 put it in a frying pan with hot oil. Fry on all sides until golden brown. When the roll is fried, put it on a paper towel to remove excess oil. Then, using a sharp knife dipped in rice vinegar, cut the roll into 4 pieces.
Put the finished tempura roll on a dish and pour it with Unagi sauce, to give the dish piquant taste and aesthetic appearance. Also, do not forget to serve ginger, soy sauce and wasabi to the table.
Enjoy your meal!

Rolls with crab sticks

To prepare hot rolls with crab sticks, you will need:

2-3 sheets of nori
1 stack rice
100 g hard cheese
150 g crab sticks
1 fresh cucumber
150 g soft cheese
1 spoon soy sauce
50 ml oil
1 teaspoon of sugar
2 spoons wine vinegar white
½ teaspoon salt
breading
2 eggs
1 stack water for cooking rice and 2 tablespoons for the marinade.

Recipe for hot rolls with crab sticks:

Rice is cooked first. The grits are seasoned with marinade (vinegar and salt, sugar with sauce), mixed so that the dressing mixes thoroughly with the grits.
Cucumber with crab sticks is cut into strips.
Next, proceed to the collection of rolls.
Unroll the nori, distribute the rice, soft cheese and chopped foods.
The rolls are dipped in egg, dipped in breadcrumbs and fried.
Then cut the rolls into portions and lay out on a baking sheet lined with parchment.
Cheese (hard) is cut into thin squares and spread on top of all the “stumps”.
Bake until cheese is browned.

Enjoy your meal!

Do you think rolls are cold appetizer? In fact, there are rolls that are served hot!!! Recently, they have become increasingly popular. This is especially true during the cold winter months.
Hot rolls can be completely different fillings but the whole point is to eat them while they are hot.))

List of ingredients

rice for sushi - 100 g
water - 200 g + 100 g
nori - 1 piece
slightly salted salmon or trout- 40 g
cream cheese - 40 g
cucumber - 1/5 pcs
crab sticks- 2 pcs
egg - 2 pcs
sugar - 1 tbsp. a spoon
flour - 2 tbsp. spoons
starch - 2 tbsp. spoons
crackers - for breading
vegetable oil- 1/2 cup
salt - to taste
rice vinegar - 1 tbsp. a spoon

Cooking method

Prepare all ingredients. Cool the eggs in water (the colder the better).

Pay special attention to rice. Since we will have “outer” rolls - with rice up, there will be no possibility to hide the flaws. Therefore, give preference to special varieties of rice for sushi. Rice of these varieties hold their shape well and stick together well.

Rinse the rice many, many times until the water runs clear. Boil 200 g of water and salt. Pour rice into boiling water, mix well, cover, reduce heat and do not approach for 15 minutes.
Then turn off the heat and leave the rice under the lid to reach for 15-20 minutes. Cool down.
Add 1 tbsp. rice vinegar and stir.

Cut the nori sheet in half. Just 2 halves is enough for 2 rolls.
First, take the 1st half of the sheet and lay it on the mat with the smooth (shiny) side down.

Put the finished rice on the nori sheet so that it does not reach the edge closest to you by 1.5-2 centimeters, and, accordingly, protrudes beyond the far edge by the same amount - 1.5-2 cm. Cover the nori sheet with the second rice side of the rug and turn over. Op-la and rice turned out to be on the bottom, and the nori sheet was on top.

Place pre-sliced fish in the center of the nori sheet.

On top of the fish, carefully make a path out of cream cheese. This version of the filling impresses me very much, because after heating the cheese melts and gives the roll an indescribable tenderness...

Lay a second layer of fish pieces on top of the cheese.

In order for the roll to be a success, it is necessary that the end of the nori sheet, not filled with rice, overlap to the opposite edge, and the rice forms a single circle.
Hooray! The first roll is ready for heat treatment!

We are doing the 2nd roll. To do this, we will make a special Japanese omelette.
Beat 1 egg with 1 tbsp. sugar and 0.5 tsp. salt. pour on hot pan and fry until golden brown on both sides. Cut into long thin strips.

Rice, similar to the first option, put on the already prepared half of the nori sheet and turn over.
In the center we form the filling: put cucumber strips and chopped crab sticks.

Add sliced omelets on top. Sweet notes of omelette will give ready roll some originality and emphasize the taste of other ingredients.

We fold the roll in the above sequence. The second roll for frying is ready!

Of course, for warm rolls, you can also use "internal" rolls - nori sheet on top. But, in my opinion, it is when the rice is on top and forms a crispy crust together with the batter that it turns out very = very tasty!

We are preparing a batter in which we will dip our rolls. Classic batter made from special tempura flour (from where the name of these rolls comes from). But it seems to me that few people have such flour at home)), so I offer a recipe for making an affordable and tasty batter.

We combine ordinary white flour with starch, an egg and add 100 g of chilled water. Knead (I used a blender) batter. By consistency, it should resemble thick sour cream.

We cut the roll in half, so that it is more convenient to manage it, and dip it well in batter.

In the meantime, in the narrowest saucepan or pan, we should already have the oil warmed up.

We lower the prepared half of the roll there and fry on each side for a couple of minutes, until golden brown. So we do with the remaining 3 halves.

We take out the finished halves of the rolls on a paper towel and "free" from excess oil.

We cut the finished halves of the warm roll into 4 more tasty parts.

Have a nice and warm meal!!!

Increasingly popular in the world are gaining original dishes of Japanese cuisine. If you think that National food Japanese - it's only sushi and snacks from rice or seafood, then you are deeply mistaken. The inhabitants of the Land of the Rising Sun love vegetables, fruits, and poultry meat, which are cooked here in a special way and call this method of cooking tempura. For such snacks, they use special flour. To cook real tempura, close to the authentic version, you need to know a few important secrets of the original Japanese recipe.

What is tempura

This word is not of Japanese origin at all, it was introduced by the Portuguese missionaries, denoting fasting with this term, because in the translation “tempora” is “time” in the plural. During periods of three-day fasts of different seasons, Catholics were allowed to eat vegetable products and seafood, and one of the ways to prepare them was to fry slices of vegetables, fruits, and fish in a crispy batter.

The etymology of the name of the dish fully reveals its essence, because tempura is pieces of food fried in light air batter. Later, this simple but tasty dish passed to the Japanese, where it became national. And initially, according to the cooking technology, tempura met the basic principles of Japanese cuisine: products are cooked over high heat in deep fat so that they practically do not warm up, but remain almost raw inside a golden coat of batter.

If you are interested in the question: tempura - what is it, then know that this is not just an appetizer, but a whole category of dishes, including fish, meat, seafood, vegetables and even sweet fruits, which are fried in a special batter in vegetable oil. Depending on the base product used to prepare the snack, its name also changes. For example, the most popular in Japan "ebi tempura" is battered shrimp, and "shake tempura" is battered salmon.

What is tempura for and where to use it

Since tempura is original way cooking products, and not a separate dish, this technology is used to fry not only pieces of vegetables or seafood. For example, in Japanese restaurants, a little rice vinegar is added to such a batter and rolls are dipped in it, which are then deep-fried. In addition, mushrooms and chicken meat are very tasty in tempura batter. Such dishes can be used as an appetizer, side dish or an interesting hearty addition to salads from fresh vegetables.

How to cook tempura at home

This variety of dishes belongs to the category of simple and available snacks, because, in fact, you can cook tempura from any vegetables, seafood, meat or fruits with dense pulp. The main thing is to strictly adhere to original recipe kneading the batter, monitor the temperature of the oil in the pan so that it does not soak the batter, and, following the Japanese culinary traditions, for the filling, take only high-quality and fresh products.

Flour for tempura

To make tempura close to the original, you need to take a very responsible approach to the choice of flour, because this is the main component thanks to which you can get a delicious Japanese snack. It is better if purchased tempura flour is used in the recipe good quality with a balanced composition and without foreign impurities. If your stores do not have such a product, you can try to make it yourself. To do this, you have to mix:

wheat flour;
rice flour;
starch;
cornmeal;
some fine sea salt.

tempura recipe

You can cook this delicious Japanese snack with different fillings, but the recipe for all of them will not be much different. Based on classic version dishes and diversifying it with spices, you can even make your own own recipe tempura. There are two options for preparing this traditional Japanese dish:

Products are cut into small slices, and each of them is fried separately.
The filling for the snack is crushed, and then mixed with batter and fried in the form thin pancake, which is then divided into small slices.

Tempura batter

Time: 2 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 165.2 kcal per 100 grams.
Purpose: for making tempura.
Cuisine: Japanese.
Difficulty: easy.

In fact, the basis of this popular Japanese snack is a special tempura batter, consisting of flour with a combined composition, chicken eggs and water. The peculiarity of the recipe is that the dough components are simply mixed with a spatula until smooth - you do not need to thoroughly knead or beat the batter, because it will no longer be the original tempura, but a completely different dish. The consistency of the tempura dough should be moderately liquid, but not flow down from the pieces of the filling in a jet, but tightly cover the slices from all sides.

Ingredients:

tempura flour - 150 g;
chicken egg - 1 pc.;
water - 240 ml;
salt, pepper - to taste.

Cooking method:

Pour water into a deep plate, add salt and pepper, beat in an egg. Mix.
Gradually adding flour, bring the batter to the desired density.

With fish

Time: 12 minutes.
Servings: 4 persons.
Calorie content of the dish: 373.5 kcal per 100 grams.
Purpose: for a snack festive table.
Cuisine: Japanese.
Difficulty: easy.

The Japanese often cook this dish with different varieties fish and seafood, and they consider such tempura to be ideal, inside which the filling remains almost raw. To do this, you need to carefully monitor the temperature of the deep-frying and heat it up to such a state that the batter quickly browns, a crispy airy crust of an appetizing golden color forms, but under it the fish pieces remain only slightly warm.

Ingredients:

red fish or seafood (mussels, shrimp, squid) - 330 g;
tempura flour - 165 g;
water - 250 ml;
chicken egg - 1 pc.;
salt, spices - to taste;
vegetable oil - 180 ml.

Cooking method:

Rinse fish or seafood under running water, dry. Remove bones and entrails. Fish fillet cut into small oblong pieces 1-1.5 cm thick.
From flour, eggs and water, knead the batter. Add salt and spices to taste.
In a deep fryer or high-sided frying pan, heat vegetable oil to a boil.
Alternately dip the fish pieces in the tempura dough and dip in boiling fat for a few minutes until golden brown.
After frying, put the tempura on a paper towel to save ready meal from excess fat.

with sweet fruits

Time: 15 minutes.
Servings: 5 persons.
Calorie content of the dish: 229.3 kcal per 100 grams.
Purpose: for dessert.
Cuisine: Japanese.
Difficulty: easy.

If you want to treat your loved ones with delicious quick dessert, take note of the recipe for tempura with sweet fruits. Suitable fruits with dense pulp - bananas, apples, pears, mango, pineapple. In order not to make the tempura dough heavier, it is better not to add sweeteners to it. If suddenly ready dessert it seems a little sweet to you, you can sprinkle pieces of fruit in batter with powdered sugar, pour over honey or sweet berry sauce.

Ingredients:

sweet apples - 2 pcs.;
banana - 1 pc.;
pear - 1 pc.;
chicken egg category C2 - 1 pc.;
tempura flour - 120 g;
water - 190 ml;
powdered sugar- taste;
vegetable oil - 145 ml.

Cooking method:

Cut the apples and pears into halves with a knife, peel, remove the seed pods, cut into slices of medium thickness.
Cut banana pulp into thick circles.
Blot the pieces of fruit with a paper towel to remove the juice that has come out (the dough lies better on dry slices).
In a deep container, combine the egg and water, stir, add flour. You do not need to mix the dough strongly - just make a few circular movements to disperse the flour lumps.
In a deep frying pan, heat vegetable oil for deep-frying, lower a portion of fruit slices, pre-battered.
Fry over high heat for 2-3 minutes until browned.
Put the finished tempura fruit first on a paper towel, and only then on a plate. Sprinkle with powdered sugar.

Time: 30 minutes.
Servings: 5 persons.
Calorie content of the dish: 1200 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: easy.

Light, tender, airy tempura with fresh vegetables will become the perfect complement Lenten table, because in fasting food should also be tasty and beautiful. Any vegetables can be used as a base product - eggplant circles, cauliflower inflorescences, onion rings, carrot slices, pumpkin slices, asparagus stalks, etc. However, it is better to peel fruits with a hard skin first, and some will not hurt to weld a little.

Ingredients:

cauliflower - 1 head;
zucchini - 1 pc.;
Bulgarian pepper - 1 pc.;
water - 210 ml;
tempura flour - 180 g;
chicken egg - 1 pc.;
salt, seasonings - to taste;
vegetable oil - 170 ml.

Cooking method:

Rinse all vegetables under the tap cauliflower disassemble into small inflorescences, boil in salted water for 2-3 minutes.
Cut the zucchini into circles bell pepper- thick straw.
From water, flour and eggs, prepare a watery tempura dough, salt and season with your favorite seasonings to taste.
Heat a frying pan with oil, put the pieces of vegetables, previously soaked in batter, into it.
Fry until golden brown over high heat, then excess fat remove with a napkin.

How to apply

In Japan, the home of this delicious dish, tempura is served in a special way. Served with pieces of food fried in a delicate airy batter special sauce tempura, which is called tentsuyu. This original gravy consists of dashi broth, mirin and light soy sauce. A little pickled ginger and pieces of white daikon radish are also placed on a plate with tempura. You can serve tempura fried foods as a separate dish, but it is often supplemented with a side dish of rice or light salad from fresh vegetables.

If you decide to cook such a simple, but at the same time very original Japanese dish, remember some important secrets of delicious and proper tempura:

The water for making the dough is taken very cold, even icy - only then the batter turns out to be the desired thin consistency, because the flour does not have time to release gluten.

A greater effect of airiness can be achieved by replacing plain water mineral - gas bubbles will create a delicate cloudy crust on the surface of the tempura.
Some products used as fillings are better to preliminarily succumb to a slight heat treatment so that they do not remain hard, tough or fibrous after being quickly fried in a batter. These are most vegetables, meat, seafood, which are better to boil a little before frying or hold in a couple of minutes. hot oven.
To get tempura close to the Japanese original, it is better to use special tempura flour. If you do not have such a product, make it yourself by grinding rice and corn grits using a coffee grinder, and then mixing with regular wheat flour and starch. Do not forget to additionally sift the resulting mixture.
In order for the products fried in batter to remain low-fat and not have unpleasant foreign odors, frying oil must be taken refined, deodorized, exceptionally clean, without sediment and impurities.

Video

Dishes of Japanese cuisine have long sunk into the hearts and stomachs of many Russians, and a dish with a simple name, rolls, has become a particular favorite. They are so diverse that people's eyes widen at the sight of such an abundance of varieties, and one wants to try everything. But today we will go through this type of this Japanese delicacy, like tempura rolls, or rather, we will learn with you how to cook tempura rolls at home.

Cooking rolls according to a simple recipe

First, we will focus on what is tempura?! Tempura is just a batter, but a batter made from not quite simple products. With a list right products for batter-tempura you will meet a little later. The prepared batter is baked in very hot oil for a couple of seconds, and how tasty the dish becomes after this simple and short procedure. But back to how to make tempura rolls, you will naturally start your cooking by collecting the necessary products.

List of cooking products

You go to the nearest supermarket and buy the following list of ingredients:

Packing rice to create sushi and roll, the usual variety of rice is no good because of its advanced level starch.
A bag of nori seaweed.
Fillet of lightly salted red fish (salmon, salmon, tuna) - 350 g.
1 fresh cucumber.
100 grams of any cream cheese.
100 grams of spicy soft cheese.
A bag of sesame.
Rice vinegar 60 ml.
3 tsp granulated sugar.
1 small spoon of salt.
1 chicken egg.
Special flour for tempura, the amount of flour is adjustable "by eye".
Cold water, its quantity is regulated in the process of cooking tempura batter.
60 gr small breadcrumbs.
Vegetable oil for frying.

You also need to stock up on convenient inventory, we will also draw up a list of it now. So, you need: a saucepan, bowls, a mat - it will just help you turn the tempura rolls, cling film, a sharp long knife, a wooden spoon and a beautiful plate for serving a cooked Japanese dish.

Instructions for cooking roll

The scheme of how to cook hot tempura rolls at home will be described step by step, in the smallest detail, so that any culinary specialist can easily cope with a Japanese dish like a real sous chef.

Pour rice into a bowl and wash it well under the tap, washing until the water in the bowl is perfectly clear, without a little hint of cloudiness. Pour the washed cereal into a saucepan and fill it with water so that it covers the rice grains on one of your fingers.
Cover the saucepan with a lid and send it to cook on the stove. For five minutes, rice should be cooked at maximum heat, after ten minutes at minimum heat.
Cooking is over, we are not in a hurry to get the boiled cereal, but let it steam under the lid for about 20 minutes. After the time has elapsed, pour the rice from the pan onto a plate and wait for it to cool completely.
Add vinegar, salt and sugar to the rice, stir the gruel until the dressing is completely dissolved.
Now cooking another filling, this process is just as simple, even a child can handle it on their own. We cut the cucumber and fish fillet into thin strips. Pour the cheeses into a bowl and mix with each other. delicious stuffing ready!
We lay a mat on the table, put a canvas on top of it food film, the same size as the mat, the third layer is a sheet of nori.
We begin the laying out of rice, the rice web should not exceed the thickness of two rice grains.
Stepping back from the edge of the nori sheet of 1.5-2 centimeters, lay out not a thick cheese strip, lay the fish fillet on top of the cheese, and put a cucumber strip on the side of the cheese.
Now we are starting to spin the rolls, here it is important for you to "fill your hand" yourself. Put the finished bar on the board, take sharp knife, we wet the tip in cold water, this is necessary so that during the cutting process the rolls turn out neat and do not stick to the knife.

Cooking tempura

You have prepared rolls, but the preparation of our dish is not over, we continue to cook tempura rolls at home. Now you will find instructions on how to cook batter and bake dish bars in it.

Pour flour for tempura into a bowl, add the egg there, cold water Let's start mixing everything. The batter is ready.
Now it's time to heat the oil, heat the oil in a deep saucepan or frying pan.
Pour breadcrumbs into a plate, they will give the rolls a delicious crunch. Dip a piece in the tempura mixture, and then in breadcrumbs and dip in hot oil. Baking takes place in seconds, so don't overcook your dish!

Well, now you have taken the step of a novice sous-chef, we think that you will not stop your experiments with Japanese dishes and just keep evolving and growing.