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🍽️ Crispy Tuna Rice Rolls

478 kcal · 30 min · 4 servings

Ingredients

• 125 g Sushi rice
• 1.5 tbsp rice vinegar
• 0.5 tbsp mirin
• 1 tsp sugar
• salt
• 1 egg
• 125 ml carbonated mineral water (well chilled)
• 2 tbsp white wine (or vegetable broth)
• 100 g flour
• 1 tsp paprika powder (medium hot)
• 350 g very fresh tuna fillet
• 1 red onion
• 4 sprigs cilantro
• 75 g cream cheese (13% fat)
• 2 tsp wasabi paste
• 2 sheets nori seaweed
• rapeseed oil (for frying)
• 50 g sushi ginger
• 8 tbsp soy sauce

Instructions

1. 1. Place the sushi rice into a fine-mesh sieve.
2. 2. Rinse the rice under cold water.
3. 3. Continue rinsing until the running water is clear.
4. 4. Let the rice drain in the sieve for about 20 minutes.
5. 5. Transfer the drained rice into a pot.
6. 6. Pour in 250 ml of water.
7. 7. Bring the water and rice to a boil.
8. 8. Cook the rice for 2 minutes without the lid.
9. 9. Remove the pot from the heat source.
10. 10. Place the lid on the pot.
11. 11. Let the rice steam for 20 minutes in the turned-off pot.
12. 12. Remove the pot from the stove.
13. 13. Remove the lid.
14. 14. Place a clean kitchen towel over the pot opening.
15. 15. Let the rice sit under the towel for another 10 minutes.
16. 16. Add rice vinegar, mirin, sugar, and 1 teaspoon of salt to a small saucepan.
17. 17. Warm the mixture while stirring until it is just about to boil.
18. 18. Continue stirring until the sugar and salt have completely dissolved.
19. 19. Transfer the cooked rice into a bowl.
20. 20. Fluff the rice slightly with a fork to help it cool.
21. 21. Pour the vinegar mixture over the warm rice.
22. 22. Let the rice cool down to room temperature for about 30 minutes.
23. 23. Add an egg, mineral water, wine or broth, flour, paprika powder, and 1 pinch of salt to a small bowl.
24. 24. Whisk the ingredients together with a whisk until you have a smooth batter.
25. 25. Pour the batter into a shallow rectangular baking dish.
26. 26. Cover the dish and refrigerate for 20 minutes.
27. 27. Rinse the tuna under running water.
28. 28. Pat the tuna dry with kitchen paper.
29. 29. Cut the tuna into thin strips.
30. 30. Peel the onion.
31. 31. Slice the onion into very fine strips.
32. 32. Wash the coriander.
33. 33. Shake the coriander dry.
34. 34. Pluck the coriander leaves from the stems.
35. 35. Finely chop the coriander leaves.
36. 36. Add cream cheese and wasabi to a small bowl.
37. 37. Stir the cream cheese mixture until smooth.
38. 38. Fold the chopped coriander into the cream cheese mixture.
39. 39. Halve the nori seaweed sheets crosswise.
40. 40. Place half a nori sheet on a bamboo mat.
41. 41. Cover the nori sheet with one quarter of the rice.
42. 42. Leave a small border at the top edge of the nori.
43. 43. Spread one quarter of the cream cheese mixture crosswise over the bottom third of the rice.
44. 44. Use a piping bag or a spoon to spread the mixture.
45. 45. Distribute some fish and onion strips crosswise over the cream cheese layer.
46. 46. Use the bamboo mat to roll everything into a tight cylinder.
47. 47. Set the finished roll aside.
48. 48. Make three more rolls with the remaining ingredients.
49. 49. Take the batter out of the refrigerator.
50. 50. Stir the batter well again.
51. 51. Heat plenty of oil in a wide pot.
52. 52. Check the oil temperature with the handle of a cooking spoon.
53. 53. The oil is ready when bubbles form around the handle.
54. 54. Dip a rice roll into the batter.
55. 55. Immediately place the battered roll into the hot oil.
56. 56. Fry the roll for 3 to 4 minutes until light brown.
57. 57. Remove the roll from the oil.
58. 58. Let the roll drain on kitchen paper.
59. 59. Cut each roll into 8 pieces.
60. 60. Arrange the pieces on a plate.
61. 61. Serve the rolls with sushi ginger and soy sauce.

Nutrition per serving

• kcal: 478
• Protein: 29 g · Fett/Fat: 20 g · Carbs: 43 g