Miniuramaki cremette with avocado, chives and squid in tempura

  •  80 g rice (boiled)
  •  ½ nori sheet
  •  15 g Hochland Cremette cheese
  •  2 strips of squid (7 mm)
  •  10 g avocado
  •  1 chive leaf
  •  Tempura flour mix
  •  Water
  •  Pickled ginger
  •  Soy sauce
  •  Wasabi
A roll that is inexpensive to produce, even though squid is associated with the premium consumer. Durable shape, maintaining good looks for a long time.Tempura rolls are very popular in Poland. Customers choose them keenly because they are more in line with the taste preferences of Europeans. Crispy and delicate in flavour, the dough is a much-loved form in sushi.

Recipe step by step

  • 1. Defrost the squid tubes and cut into 7 mm thick strips.
  • 2. Prepare the tempura: combine the ingredients, reach a consistency of pancake batter.
  • 3. The dough must be chilled before frying - around 10ºC, so that it does not soak up oil.
  • 4. Next, coat the squid in flour and then in the cooled tempura.
  • 5. Put in a deep fat fryer heated to 160ºC. Fry until golden brown, about 4 minutes (until the dough is crispy).
  • 6. Remove and leave to cool.
  • 7. Cover the entire surface of the bamboo sushi rolling mat with foil (because uramaki is a type of “inverted sushi” which involves the nori wrapping along with the ingredients inside and the rice remains on the outside of the roll).
  • 8. Place a nori sheet with the shiny side on the mat, rough on top.
  • 9. Spread the rice over its entire surface and sprinkle with finely chopped chives.
  • 10. Fold the mat in half and turn it over so that the nori sheet is on top this time (if necessary, move the nori with the rice closer to the edge of the mat where you begin rolling).
  • 11. Spread Hochland Cremette cheese generously over the Nori and top with avocado pieces and fried squid. Wrap the roll evenly and tightly using the mat.
  • 12. Shape into a delicate square.
  • 13. Take the roll off the mat and put it on a board, then cut it with a sharp knife – into halves, and then each half again into 2 equal parts (until the desired quantity is obtained - 6 or 8 pieces).
  • 14. Arrange the prepared sushi, garnish as you like and serve with pickled ginger, soy sauce and wasabi paste.