Have you ever fried sushi rolls? It may look a bit unusual, but we advise you to try it. This technology of cooking vegetables and seafood came to Japan from Portugal in the sixteenth century and became very popular.
First you need to prepare the sushi roll. Put 120 g of rice on half of the hole, turn the nori sheet over with rice on the mat. Put your favorite toppings and wrap the sushi roll, giving it a square shape. (This sushi roll is called Uramaki. If you do not turn over the nori with rice, then you will get a Maki sushi roll. Which one to do is up to you, what you like best. You can cook different ones.) Then you need to sushi roll the sushi roll in flour, then in Tempura batter * (read the recipe below) and breadcrumbs. Put the sushi roll in a frying pan with hot oil and fry on all sides until crispy. But you should not overexpose the sushi roll on fire to prevent heating or cooking of the filling. Put the finished sushi roll on a paper towel to remove excess oil. Then, if desired, you can sprinkle with sesame seeds, caviar or other ingredients.
*Tempura is a batter for frying shrimp, fish and even sushi rolls. For classic tempura you need: 1 tbsp. flour; 1 large egg; 1 st. cold water. The flour should be sifted several times to make it light and airy. Separately, beat the egg and add water. Then gradually add flour, stirring well. The batter should have the consistency of liquid sour cream.