Fried Rice Rolls

Ingredients

• 125 g sushi rice
• 1.5 tbsp rice vinegar
• 0.5 tbsp mirin
• 1 tsp sugar
• Salt
• 1 egg
• 125 ml sparkling mineral water (well chilled)
• 2 tbsp white wine (or vegetable broth)
• 100 g flour
• 1 tsp Paprika powder (hot)
• 350 g very fresh tuna fillet
• 1 Red Onion
• 4 stems cilantro
• 75 g cream cheese (13% fat)
• 2 tsp wasabi paste
• 2 sheets nori seaweed
• rapeseed oil (for frying)
• 50 g sushi ginger
• 8 tbsp soy sauce

Instructions

1. 1.

   Rinse the sushi rice in a sieve until the water runs clear. Drain for about 20 minutes, then bring to a boil with 250 ml water in a pot.

2. 2.

   Cook uncovered for 2 minutes, then cover and let stand on a turned‑off burner for 20 minutes. Remove from heat, lift off the lid, place a kitchen towel over it, and let rest for 10 minutes.

3. 3.

   Meanwhile, warm rice vinegar, mirin, sugar, and 1 tsp salt in a small pot until just before boiling, stirring until dissolved. Transfer the rice to a bowl, spread slightly to cool faster, then pour the vinegar mixture over it and let sit at room temperature for about 30 minutes.

4. 4.

   Whisk together egg, mineral water, wine or broth, flour, paprika powder, and a pinch of salt in a small bowl until smooth. Pour into a shallow rectangular baking dish, cover, and chill for 20 minutes.

5. 5.

   While the dough rests, rinse the tuna, pat dry with paper towels, and slice into thin strips. Peel the onion and cut into very fine slivers.

6. 6.

   Wash cilantro, shake off excess water, pluck leaves, and chop. Blend cilantro with cream cheese and wasabi in another small bowl until smooth.

7. 7.

   Cut nori sheets in half crosswise. Place half a sheet on a bamboo mat and cover 1/4 of it with rice, leaving a small edge free at the top.

8. 8.

   Spoon about 1/4 of the cream cheese mixture across the lower third of the rice using a pastry bag or spoon.

9. 9.

   Spread some tuna and onion strips over the cream cheese layer.

10. 10.

    Using the bamboo mat, roll everything into a tight cylinder. Repeat with remaining ingredients to make three more rolls.

11. 11.

    Take the dough out of the fridge, whisk again. Heat plenty of oil in a wide pot until bubbles form on the handle of a wooden spoon—this indicates proper temperature. Dip each roll into the batter and immediately fry in the hot oil.

12. 12.

    Fry for 3–4 minutes until golden brown. Remove and drain on paper towels. Slice each roll into eight pieces and arrange on a platter. Serve with sushi ginger and soy sauce.