Futomaki creamland with vegetables in tempura

  •  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
  •  200 g tempura flour
  •  200 ml water
  •  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.