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EatSmarter exclusive recipe

Fried Rice Rolls

with Tuna Fillet
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Fried Rice Rolls

Fried Rice Rolls - Juicy on the Inside with a crispy shell on the outside—makes a perfect appetizer

Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 2 h.
Ready in
Calories:
478
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie478 kcal(23 %)
Protein29 g(30 %)
Fat20 g(17 %)
Carbohydrates43 g(29 %)
Sugar added1 g(4 %)
Roughage2.5 g(8 %)
Vitamin A0.6 mg(75 %)
Vitamin D4.9 μg(25 %)
Vitamin E3.8 mg(32 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin14.1 mg(118 %)
Vitamin B₆0.7 mg(50 %)
Folate74 μg(25 %)
Pantothenic acid1.3 mg(22 %)
Biotin8.7 μg(19 %)
Vitamin B₁₂4.3 μg(143 %)
Vitamin C9 mg(9 %)
Potassium558 mg(14 %)
Calcium120 mg(12 %)
Magnesium72 mg(24 %)
Iron3.7 mg(25 %)
Iodine57 μg(29 %)
Zinc2.1 mg(26 %)
Saturated fatty acids4.4 g
Uric acid207 mg
Cholesterol79 mg
Development of this recipe:

Ingredients

for
4
Ingredients
4 ounces
1 ½ tablespoons
½ tablespoon
1 teaspoon
1
½ cup
sparkling Mineral water (well chilled)
2 tablespoons
White wine (or vegetable broth)
4 ounces
1 teaspoon
12 ounces
very fresh Tuna loin
1
4 sprigs
3 ounces
2 teaspoons
2 sheets
Canola oil (for frying)
2 ounces
8 tablespoons
Preparation

Kitchen utensils

1 Pot (with lid), 1 large Bowl, 3 Small bowls, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Whisk, 1 Piping bag, 1 Bamboo sushi mat, 1 Paper towel, 1 Small pot, 1 Sieve, 1 Kitchen towel, 1 wide Pot, 1 flat Casserole dish, 1 Fork, 1 Wooden spoon, 1 Slotted spoon

Preparation steps

1.
Fried Rice Rolls preparation step 1

Rinse sushi rice in a sieve until the water runs clear. Drain for about 20 minutes, then transfer to a pot with 250 ml (approximately 1 cup) of water and bring to a boil.

2.
Fried Rice Rolls preparation step 2

Cook uncovered for 2 minutes, then covered for 20 more minutes. Remove the pot from heat, remove lid and cover with a kitchen towel. Let stand 10 minutes.

3.
Fried Rice Rolls preparation step 3

In a small pot, heat rice vinegar, mirin and sugar with 1 teaspoon salt until just below boiling, stirring until the sugar and salt have dissolved. Place the rice in a bowl and spread slightly to speed cooling. Pour the vinegar mixture over the rice and allow to cool to room temperature for about 30 minutes.

4.
Fried Rice Rolls preparation step 4

Combine egg, mineral water, wine, flour, paprika and 1 pinch of salt in a small bowl and stir with a whisk until smooth. Pour mixture into a shallow rectangular baking dish, cover and refrigerate for 20 minutes.

5.
Fried Rice Rolls preparation step 5

Pat tuna fillets with paper towels to remove excess moisture. Cut into narrow strips. Peel and cut onion into very thin strips.

6.
Fried Rice Rolls preparation step 6

Rinse cilantro and pat dry. Chop leaves. In a small bowl, blend cilantro with cream cheese and wasabi paste until smooth.

7.
Fried Rice Rolls preparation step 7

Cut nori seaweed in half diagonally. Lay 1/2 sheet of nori on a bamboo sushi mat and cover with 1/4 of the rice, leaving a narrow border all around.

8.
Fried Rice Rolls preparation step 8

Apply approximately 1/4 of the cream cheese spread with a piping bag or with a spoon onto the lower third of rice.

9.
Fried Rice Rolls preparation step 9

Place fish pieces and onion strips over the cream cheese filling.

10.
Fried Rice Rolls preparation step 10

Using the bamboo mat, form ingredients into a roll. Repeat the previous steps to make 3 more rolls.

11.
Fried Rice Rolls preparation step 11

Remove the dough from the refrigerator and stir again well. In a large pot, heat a generous amount of oil. Dip the handle of a wooden spoon into the oil. When the oil forms bubbles around the handle, the temperature is correct for frying. Working in small batches, dip rolls in batter, then place gently into the oil.

12.
Fried Rice Rolls preparation step 12

Fry until rolls have turned a light golden brown, about 3-4 minutes. Remove and drain on paper towels. Cut each roll into 8 pieces and arrange on a plate. Serve with pickled ginger and soy sauce.