Deep Fried Sushi Roll Recipe - Crispy Tempura Recipe
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Date: 2020-05-17
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Comments and reviews: 10
Schmutz
i just did this, its a bit hard to roll, had to fix some of the rolls, but thats just sushi skills. anyways, i used SURIMI, some with cucumber + salmon, some with cooked carrots + roasted chicken. i bought most of the ingredients mentioned in the description, did the rice first, rolled the rice + ingredients on the nori sheets, dipped it into the tempura batter mix, then into the panko, and used some UNAGI (eel sauce) its kindah like a black/brown soysauce with something mixed in i think its eel and some stuff, i heard its good for crispy sushi because most restaurants use these. anyways tried it, and its really crispy and tasty. and also easy to made, the only hard part is rolling it properly because its sticky rice, and u also get nasty dirty sticky fingers throughout the process. but its worth it. damn i made like 6-8 rolls, and it cost me around 15-20 depends where u buy it and how much u want to make. but i tell u what, 1 person can be full with 2 of these i think, big persons probably 3. so its great for 2-4 persons. fun to make too, we had some laughs. also u have to have a good deep fryer/fryolator however u call that, mine didnt have much space so i had to fry each roll for about 5 mins. if u try to eat this with more persons, to keep it warm, cut it after u fried all the other rolls. this way the rice keeps warm, also hide it somewhere in the oven/microwave or so where the heat doesnt disappear so quick.
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i just did this, its a bit hard to roll, had to fix some of the rolls, but thats just sushi skills. anyways, i used SURIMI, some with cucumber + salmon, some with cooked carrots + roasted chicken. i bought most of the ingredients mentioned in the description, did the rice first, rolled the rice + ingredients on the nori sheets, dipped it into the tempura batter mix, then into the panko, and used some UNAGI (eel sauce) its kindah like a black/brown soysauce with something mixed in i think its eel and some stuff, i heard its good for crispy sushi because most restaurants use these. anyways tried it, and its really crispy and tasty. and also easy to made, the only hard part is rolling it properly because its sticky rice, and u also get nasty dirty sticky fingers throughout the process. but its worth it. damn i made like 6-8 rolls, and it cost me around 15-20 depends where u buy it and how much u want to make. but i tell u what, 1 person can be full with 2 of these i think, big persons probably 3. so its great for 2-4 persons. fun to make too, we had some laughs. also u have to have a good deep fryer/fryolator however u call that, mine didnt have much space so i had to fry each roll for about 5 mins. if u try to eat this with more persons, to keep it warm, cut it after u fried all the other rolls. this way the rice keeps warm, also hide it somewhere in the oven/microwave or so where the heat doesnt disappear so quick.
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Chanel
I first had fried Californian rolls in a very popular seafood restaurant in South Africa. They were amazing! They didn't have the same fillings as you did and they served it with Japanese mayo and seared tuna. I'm still trying to get my niece to share the recipe. What you made seems delicious too and I can't wait to try it! :)
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I first had fried Californian rolls in a very popular seafood restaurant in South Africa. They were amazing! They didn't have the same fillings as you did and they served it with Japanese mayo and seared tuna. I'm still trying to get my niece to share the recipe. What you made seems delicious too and I can't wait to try it! :)
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Guest
Made me laugh when he said cut it into 1 centimeter too 2/5 inch cuts. Pretty solid 1 inch cuts is what I m eyeballing. Good vid though thank you. Slice it so thin sushi appears translucent. Like a mirage. You ll know when you hit the sweet spot, the sushi will start to float, like in zero gravity, towards your mouth
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Made me laugh when he said cut it into 1 centimeter too 2/5 inch cuts. Pretty solid 1 inch cuts is what I m eyeballing. Good vid though thank you. Slice it so thin sushi appears translucent. Like a mirage. You ll know when you hit the sweet spot, the sushi will start to float, like in zero gravity, towards your mouth
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John
btw the panko and the masago are from korean companies. we also use them in our restaurants because its cheaper and taste better(my personal opinion. Most sushi places in Cali use korean brand products because its priced right compared to japanese products that are overpriced even including the yen to usd difference.
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btw the panko and the masago are from korean companies. we also use them in our restaurants because its cheaper and taste better(my personal opinion. Most sushi places in Cali use korean brand products because its priced right compared to japanese products that are overpriced even including the yen to usd difference.
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Birte
Please, all you guys posting sushi-videos: Don't mention just throw them (the outer pieces) away I wouldn't display them for decoration either but it surely isn't something to toss BUT nice video, i'm gonna try it! The tempura/panko combi was just what i was looking for! :-)
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Please, all you guys posting sushi-videos: Don't mention just throw them (the outer pieces) away I wouldn't display them for decoration either but it surely isn't something to toss BUT nice video, i'm gonna try it! The tempura/panko combi was just what i was looking for! :-)
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Sara
Okay so I tried this recipy. First part worked like a magic, but when it comes to tempura which i did not find in any grocery store in my city, i just failed making crunchies like that. How can we make good tempura?
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Okay so I tried this recipy. First part worked like a magic, but when it comes to tempura which i did not find in any grocery store in my city, i just failed making crunchies like that. How can we make good tempura?
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MrDcofjapan
looks so good. looks similar to what i ate at the sushi place only missing that sauce and mango lemonade q. q. looks like you live in japan. where can you get bread crumbs like that in east coast us: /
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looks so good. looks similar to what i ate at the sushi place only missing that sauce and mango lemonade q. q. looks like you live in japan. where can you get bread crumbs like that in east coast us: /
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Emrecan
Mate, you should never ever throw something in hot oil, even, if you feel like throwing, make the opposite end to you falls last since it wouldn't splash onto you: 3 and I love you chanel, carry on!
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Mate, you should never ever throw something in hot oil, even, if you feel like throwing, make the opposite end to you falls last since it wouldn't splash onto you: 3 and I love you chanel, carry on!
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Tenshi
=w= ma quest'uomo che cos'ha alle mani? E' UN ARTISTA! fantastico e poi fa venire una tale fame nel vedere tutti i tipi di sushi che prepara O_O' poi questo fa venire l'acquolina in bocca >w
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=w= ma quest'uomo che cos'ha alle mani? E' UN ARTISTA! fantastico e poi fa venire una tale fame nel vedere tutti i tipi di sushi che prepara O_O' poi questo fa venire l'acquolina in bocca >w
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samdc89
Love your video! So excited to try this recipe for the first time. Can I substitute the salmon with shrimp? If so do I fry the shrimp before I fry the roll? Thank you so much for your help!
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Love your video! So excited to try this recipe for the first time. Can I substitute the salmon with shrimp? If so do I fry the shrimp before I fry the roll? Thank you so much for your help!
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