Rice
1 cup Japanese short grain rice (110g)
1 cup of water (250ml)
1 cup sugar (100g)
1 tablespoon salt (17g)
2 cups rice vinegar (500ml)
Roll
4 sheets of nori seaweed
200 g piece of raw salmon
100 g cream cheese
Chives, chopped, to taste
Seasoning
1 cup wheat flour (215g)
2 cups of water (500ml)
¾ cup Panko flour (150g)
Finishing
2 cups unit of Soya Soya Oil (500ml)
Rice
Wash the rice 3 times, put it in a pan with the water and cook it. Boil the sugar, salt and vinegar in another pan. Season the rice with the vinegar mixture, set aside.
Roll
Cut the salmon into strips 1 cm high x 1 cm wide x 9 cm long.
Cut the sheets of nori seaweed in half, place them on a sushi mat and spread the rice over the seaweed with a damp hand, leaving 2 fingers at the top. Add a strip of salmon to the bottom of the rice, leaving a 2-finger margin. Spread the cream cheese next to the salmon using a pastry sleeve. Roll up using the sushi mat and seal with a little water.
Sealing
Mix the wheat flour and water. Dip the Hot Roll and then bread it in the panko flour.
Finalization
Heat the oil to 160°C in a frying pan and fry the Hot rolls until golden brown on all sides. Cut into eight pieces, top with spring onions and serve with tarê sauce or shoyu sauce.
