House of Asia > Recipes > Crispy futomaki with salmon in tempura

Crispy futomaki with salmon in tempura

45 min.

4 servings

mild

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Today we have another delicious sushi recipe for you – this time, crispy futomaki with salmon tempura! With House of Asia's tempura, it's easy to make. Let's get started!

Ryba Shrimp Salmon Rice Japanese over 30 minutes

Ingredients

400 gr House of Asia sushi rice
6 House of Asia nori leaves, cut in half vertically
120 ml House of Asia rice vinegar
150 gr House of Asia tempura breading
5 tablespoons of sugar
150 g salmon tenderloin, sliced
in strips the width of nori sheets
1 fresh cucumber, seedless, sliced
in 7 cm thin columns
6 tablespoons of cream cheese
500 ml oil, for frying
Bamboo mat wrapped in cling film
Premium soy sauce

A method of preparing

Prepare the rice according to the instructions on the package (you will also need House of Asia Sushi Rice Sauce). You can find the recipe for cooking sushi rice here HERE>
Prepare the tempura in advance according to the instructions on the package.
Place a nori sheet vertically on the mat and place rice on it, leaving a 1 cm wide strip at the top.
Spread a layer of cream cheese over the rice along the bottom edge. Arrange the salmon and cucumber on top. Gently roll up.
First, bread the roll in dry tempura, then dip it in the prepared tempura.
Heat the oil in a saucepan to 180º C. Add the rolon to the pan and fry for 2 minutes. Then remove it to a paper towel and transfer to a board.
Using a sharp knife, cut the finished roll into 5 pieces. Serve the finished sushi with soy sauce.