Deep Fried Ca Roll Recipe
Tempura CA Roll, Unagi Sauce on the Side
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Ingredients
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Sushi Rice
Filling
Batter
Frying
Sauce
Method
Prepare Sushi Rice
- 1
Rinse and Cook Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker or pot. Cook according to the rice cooker's instructions or bring to a boil, then reduce to low heat, covering for about 20 minutes. Remove from heat and let it sit covered for an additional 10 minutes.
- 2
Season Rice
In a small bowl, mix rice vinegar, sugar, and salt. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.
Prepare Fillings
- 3
- 4
Prepare Crab
If using imitation crab, shred it with your fingers or chop it into small pieces. Set aside.
Roll Sushi
- 5
Prepare Sushi Mat
Lay a bamboo sushi mat on a flat surface and place a sheet of nori (seaweed) on top, shiny side down.
- 6
Add Rice
Wet your hands to prevent sticking and take a handful of sushi rice, spreading it evenly over the nori, leaving about 1 inch at the top edge.
- 7
- 8
Roll the Sushi
Using the sushi mat, carefully roll the sushi away from you, pressing gently to form a tight roll. Seal the edge with a bit of water.
Prepare Batter
- 9
Mix Batter
In a bowl, whisk together flour, cornstarch, and baking powder. In a separate bowl, beat the egg and then mix it with cold water. Combine the wet ingredients with the dry, stirring until just combined.
Fry Sushi Rolls
- 10
Heat Oil
In a deep pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 11
Dip and Fry
Cut the sushi rolls into bite-sized pieces. Dip each piece into the batter, allowing excess to drip off, and carefully place it in the hot oil. Fry in batches for about 3-4 minutes or until golden brown.
- 12
Drain and Cool
Remove the fried rolls from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve
- 13
Plate and Serve
Arrange the deep-fried CA rolls on a serving platter and drizzle with unagi sauce. Serve hot with extra sauce on the side.
