Share
hot roll
🇧🇷Brazil
•View in original language
(Português)
55 min(s)
10 servings
Lígia Santana
@ligiasantanaoliveira- Ingredients
- Recipe
- Gohan (Rice for Sushi)125 g
- nori seaweed sheet1 unit(s)
- Slice of Salmon1 unit(s)
- Chives to taste
- Sweet soy tare sauce50 ml
- panko flour1 cup
- Oil300 ml
- Sugar30 g
- Wheat flour90 g
- Salt5 g
- cream cheese to taste
- Vinegar1 cup
- Loot2 tablespoon
- In a pan, cook the rice for 20 minutes, without seasoning, just with water.
- In another pan put the sugar, salt, vinegar, and the loot, take it to the fire until it boils.
- Remove from the heat, water the rice while it is still hot, stir carefully with a spatula so that all the rice is seasoned and wait for it to cool.
- On a sheet of nori, on the darker side, spread part of the rice with the help of a spoon or wet spatula, until forming a layer of approximately 0.5 cm. On one of the 15 cm ends, place 1 strip of salmon and part of the cream cheese. Roll into a roulade shape, pressing down well. Cut it in half and set aside. Repeat the process with the rest of the nori, rice, salmon and cream cheese.
- Prepare the dough: in a medium bowl, place the flour and water, and mix well. Dip the sushi rolls into the dough, wrapping them evenly.
- Then pass the rolls in the panko flour.
- In a deep frying pan, fry them gradually, in immersion, for 10 minutes, or until they are golden. Drain on paper towels and set aside.
- Cut each roll into slices, add august chives and serve immediately with the tarê sauce.
Did you like this recipe?
You may also like
mini hamburger
chantininho topping for cake
hot roll
Milk Oats