House of Asia > Recipes > Tempura maki with tofu

Tempura maki with tofu

15 min + cooking the rice

4 servings

mild

5 / 5. Number of votes: 49

No one has rated this recipe yet.

Tempura maki is a type of sushi that combines traditional Japanese flavors with the tempura cooking technique. Tempura is a frying method in which ingredients are coated in batter and deep-fried in oil, giving them a crispy, golden crust. In the case of tempura maki, tempura ingredients are typically used as a filling for maki sushi.

Rice Japanese Tofu up to 15 minutes

Ingredients

500 gr House of Asia sushi rice

4 Leaves House of Asia Seaweed Nori

50 gr House of Asia Teriyaki Sauce

100 gr Panko breadcrumbs House of Asia

150 gr House of Asia Tempura Mixes

100 g tofu cut into thick strips

50 g Philadelphia cheese

60 g carrots cut into long sticks

10 g spring onion sprigs

½ l of frying oil

To serve:

Sweet Soy Light House of Asia

House of Asia Wasabi Paste

Young sushi ginger pink or white House of Asia

A method of preparing

1. Prepare the rice according to the instructions on the package (you will also need House of Asia Sushi Sauce)You can find the recipe for cooking sushi rice here HERE>

2. Wrap the bamboo mat with cling film.

3. Marinate the tofu in teriyaki sauce and fry in oil until golden brown, and blanch the carrots.

4. Prepare the tempura according to the instructions on the package.

5. Lay a sheet of nori on the mat, shiny side down. Place the rice on the nori, leaving a 1,5-centimeter border at the top. Spread cream cheese over the rice and arrange the tofu, carrots, and spring onions on top. Lightly moisten the border with water and roll up.

6. Dip the finished roll in tempura batter, roll in panko and deep-fry twice in oil until golden brown, drain on a paper towel.

7. Slice the finished sushi and serve with soy sauce, wasabi and pickled ginger.

TIP: Remember to always keep your knife clean, sharp and slightly damp so that the rice does not stick to it.

TIP: To prepare rice, instead of the ready-made sauce, you can use rice vinegar combined with sugar: dissolve 6 tablespoons of sugar in 150 ml of House of Asia Rice Vinegar (you can gently heat it) and mix with 500 g of sushi rice.