Tempura Fried Monkfish Roll
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Tempura Fried Monkfish Roll
Ingredients
- Sushi Rice - 8.8 oz
- Rice Vinegar for Sushi - 4 tablespoons
- Black sesame seeds - 0.2 oz
- Monkfish tail - 1.8 oz
- Mayonnaise - 0.7 oz
- Flying fish roe - 0.7 oz
- Tempura Flour - 1.1 oz
- Water - 0 fl oz
- Vegetable Oil - 1 fl oz
- Scallions - 0.1 oz
- Dried Nori Seaweed - ½ piece
- Masago (Capelin Roe) - 0.4 oz
Step by Step guide
Step 1
Rinse the rice in cold water until the starch is gone.
Step 10
Using a mat, shape the roll.
Step 11
Cut into 8 equal pieces.
Step 12
Top the roll with flying fish roe and masago.
Step 13
Garnish with green onion.
Step 14
Serve with ginger, wasabi, and soy sauce.
Step 2
Cook until fluffy, not mushy.
Step 3
Add the rice vinegar and mix well.
Step 4
Make a batter from the flour and water.
Step 5
Heat the oil well.
Step 6
Coat the monkfish in flour, then dip in the batter and fry in the oil until cooked.
Step 7
Drain on a paper towel to remove excess oil.
Step 8
Evenly spread the rice on the nori sheet and sprinkle with sesame seeds.
Step 9
Flip it over, add mayonnaise, and the fried monkfish.
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