Crispy Breaded Temaki
- π 200g or 2 cups Japanese rice such as Nishiki or Tamanishiki
- π§ 300ml or 3 cups water
- πΆ 120ml or 1/2 cup rice vinegar
- π 7g or 1 heaping teaspoon sugar
- π§ 4.5g or 1 coffee spoon salt
- π© 10 Nori seaweed sheets such as Yamamotoyama
- π₯ 4 eggs
- π Panko breadcrumbs such as Kikkoman
- π’οΈ Cooking oil for frying
- π₯« 200g cooked salmon
- π§ 50g cream cheese such as Philadelphia
- πΏ Chopped chives as desired
- πΆ Teriyaki sauce or shoyu such as Kikkoman Teriyaki Sauce
A delightful fusion of Japanese and Western flavors featuring a crunchy exterior and savory filling, perfect for sushi enthusiasts and first-timers alike.
Dive into a delightful fusion of Japanese and Western flavors with this Crispy Breaded Temaki recipe by Chef LΓ©o. This unique twist on traditional temaki features a crunchy exterior with a savory filling, perfect for sushi enthusiasts and first-timers alike. Impress your family and friends with this delicious dish that's as fun to make as it is to eat!
Ingredients
π 200g or 2 cups Japanese rice such as Nishiki or Tamanishiki
π§ 300ml or 3 cups water
πΆ 120ml or 1/2 cup rice vinegar
π 7g or 1 heaping teaspoon sugar
π§ 4.5g or 1 coffee spoon salt
π© 10 Nori seaweed sheets such as Yamamotoyama
π₯ 4 eggs
π Panko breadcrumbs such as Kikkoman
π’οΈ Cooking oil for frying
π₯« 200g cooked salmon
π§ 50g cream cheese such as Philadelphia
πΏ Chopped chives as desired
Additional salt to taste
πΆ Teriyaki sauce or shoyu such as Kikkoman Teriyaki Sauce
Instructions
1- Prepare the Rice:
Rinse the Japanese rice under cold water until the water runs clear.
In a rice cooker or a medium-sized pot, combine the rice and water. Bring to a boil over high heat.
Once boiling, lower the heat to a simmer, cover, and cook for 20 minutes.
Turn off the heat and let the rice rest, covered, for another 20 minutes.
While the rice is resting, mix the rice vinegar, sugar, and salt in a small saucepan. Heat over low heat until the sugar dissolves completely.
Spread the cooked rice onto a tray, and drizzle the vinegar mixture over it. Mix gently with a spatula until well incorporated. Allow the seasoned rice to cool to room temperature.
2- Assemble the Temaki:
Place a sheet of nori, shiny side down, on a clean work surface. Add a small layer of seasoned rice onto the nori, covering roughly half of the sheet.
Place a portion of cooked salmon, a touch of cream cheese, and a sprinkle of chopped chives onto the rice. Roll the nori into a cone shape like an ice cream cone.
Beat the eggs in a shallow bowl. Dip the temaki rolls into the beaten egg, then coat evenly with panko breadcrumbs.
Heat the cooking oil in a deep frying pan over medium heat. Once the oil is hot, fry the temaki rolls until crispy and golden brown on all sides.
Remove the temaki from the oil and drain on paper towels. Serve hot with a side of teriyaki sauce or shoyu.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4
Calories per Serving: Approximately 320
Proteins: 20g
Fats: 15g
Carbohydrates: 28g
Equipment:
- Rice cooker or medium-sized pot e.g., Zojirushi Rice Cooker
- Small saucepan
- Tray
- Spatula
- Deep frying pan
- Paper towels
Cooking Tips
- Ensure the rice is adequately cooled before rolling to maintain the crispiness of the nori.
- Adjust the sweetness of the rice vinegar mixture according to your taste preference.
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