Hot Roll Recipe
Unveil all the secrets to making dry and crunchy hot rolls with this exclusive recipe.
Source
Tamires Nogueira (Sushi Nogue)
View original recipeImported by: LetBite
This recipe was adapted from content found on Tamires Nogueira (Sushi Nogue). Ingredients and instructions were restructured into a standardized format. The original recipe belongs to its author.
Batter
Ingredients
- a gostocold water
- 30 gsugar
- 90 gwheat flour
- 5 gsalt
Directions
- 1
Mix all the ingredients until the batter reaches a consistency where you can put a drop on your fingertip and it is not transparent, staying firm and covering it.
Filling and Assembly
Ingredients
- 125 gGohan (Sushi Rice)
- 1 unitnori seaweed sheet
- 40 gsalmon slice
- 1 unitcream cheese slice
- a gostoscallion
Directions
- 1
Take the whole seaweed sheet, with the rough side facing up (using 1/2 sheet is easier to bread and fry).
- 2
Spread the rice, leaving 4 fingers of space at the top without rice.
- 3
Place the cream cheese on the inside part.
- 4
Place the fish.
- 5
Roll, always connecting rice to rice.
Breading and Frying
Ingredients
- a gostopanko breadcrumbs
- a gostofrying oil
- a gostosweet soy sauce (tare)
- a gostoscallion
Directions
- 1
Pass the roll in the batter.
- 2
Bread in the Panko crumbs.
- 3
Fry in very hot oil.
- 4
Remove when well golden and drain on paper towels without covering to maintain crispiness.
- 5
Cut each half into 6 pieces.
- 6
Serve with sweet soy sauce and scallion.
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