Tempura-Fried Whole Sushi Roll
The entire roll takes a quick dip in hot oil. Layers of texture make it a favorite for sushi parties.
- Prep
- 45 min
- Cook
- 20 min
- Total
- 1 hr 5 min
- Serves
- 3
- Level
- Advanced
Photo: Rasul Yarichev / Pexels
Tempura-Fried Whole Sushi Roll uses the inside-out method, so the rice sits on the outside and the nori hides within. Tempura batter should be ice cold and lumpy; overmixing develops gluten and makes the coating heavy. Buy salmon labeled for raw eating and keep it on ice right up to the moment you slice it; cold fish cuts cleaner and tastes sweeter. A small dish of pickled ginger between bites keeps the palate fresh.
Method
Wash 3 cups of sushi rice gently with your fingertips, changing the water until it is only faintly cloudy, then leave it to drain for 15 minutes so the grains hydrate evenly.
Add the rice and 3 1/4 cups of cold water to your rice cooker with a strip of kombu and use the white rice setting. When it clicks off, leave it closed for 10 more minutes.
Make sushi vinegar by heating 1/3 cup rice vinegar with 2 tablespoons sugar and a big pinch of salt. Fold it into the freshly cooked rice with a wet paddle, fanning constantly, then cover with a damp towel until needed.
Prepare the fillings: cut the salmon into long strips about 1/2 inch thick and cut the cream cheese into long strips.
Cover the bamboo mat with plastic wrap. Lay a half sheet of nori on it, spread rice evenly all the way to the edges, sprinkle with sesame seeds, then flip it over so the nori faces up.
Arrange salmon and cream cheese in a line along the nori. Roll tightly with the mat, pressing into a neat square-edged log.
Chill the whole roll for 10 minutes, dip it in tempura batter and fry at 350 F for 2 minutes, turning once, until the coating is crisp. Rest 1 minute before slicing.
Slice the roll into 8 pieces with a wet sharp knife, wiping the blade between each cut.
Finish with a little soy sauce and serve right away.
Chef's note
Wrap your bamboo mat in plastic wrap so rice never sticks to it.
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