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Futomaki creamland with vegetables in tempura
Ingredients:
- ½ nori sheet
- 70 g sushi rice (boiled)
- 1 butter lettuce leaf
- 15 g Hochland Creamland cream cheese
- 30 g sweet calabash
- 30 g pickled takuan radish
- 30 g fresh cucumber
- 20 g avocado
TEMPURA
- 200 g tempura flour
- 200 ml water
ACCOMPANIMENT
- Wasabi
- Pickled ginger
- Soy sauce
Recipe step by step
- 1. Prepare the tempura: combine the ingredients, reach to the consistency of pancake batter.
- 2. Peel the cucumber, remove the seeds and cut into strips.
- 3. Prepare the avocado: peel, remove the pit and cut into strips.
- 4. Slice the calabash and radish in the same way.
- 5. Place a nori sheet with the shiny side on the mat, rough on top.
- 6. Spread the rice along half of the nori sheet.
- 7. Place a lettuce leaf and spread Hochland Cream cheese on top.
- 8. Top it with cucumber, avocado, radish and calabash.
- 9. Wrap the roll evenly and tightly in the mat to achieve the desired shape and get even portions of sushi.
- 10. Heat the oil to 170ºC. Fry the whole sushi roll in oil until golden.
- 11. Take the roll out and put it on a board, then cut with a sharp knife – in half and each half again into two even pieces (until desired quantity is obtained – 6 or 8 pieces).
- 12. Drain the pieces on a paper towel.
- 13. Arrange the finished sushi on a plate and serve with pickled ginger, soy sauce and wasabi paste.