A crispy sushi roll typically refers to a variant of sushi where the outer layer of the sushi roll is fried or includes fried ingredients, giving it a crunchy texture. This contrast of textures between the crispy exterior and the soft interior ingredients is a key feature. Commonly, crispy sushi might involve a tempura batter, panko breadcrumbs, or frying techniques to achieve the desired crunch. It often contains traditional sushi fillings such as raw or cooked fish, vegetables, and sushi rice, wrapped in nori (seaweed).
Ingredients:
400g of rice (approximately one full cup)
Water (equal amount to the rice, 400g or the same cup used for rice)
For the Sauce:
50g of sugar
80g of rice vinegar
For the Salmon Roll:
1 sheet of nori
120g of rice
30g of cheese
30g of salmon
20g of cucumber
For the Batter (Tempura):
Flour and water in a 1:2 ratio
Breadcrumb
Sauces:
Spicy sauce
Nut sauce
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Introduction: 00:00
0:00 - 0:29 Showing the Sushi
0:29 - 1:50 Getting rice for cooking and boiling.
1:50 - 2:44 Getting rice for cooking
2:44 - 3:24 Cutting
3:24 - 4:04 Getting things ready for sushi rolling
4:04 - 8:54 Getting things together
8:54 - 9:16 Showing finished rolls
9:16 - 9:42 Cutting rolls for frying
9:42 - 10:52 Making causes for sushi frying
10:52 - 13:55 Frying sushi
13:55 - 16:41 Cutting and placing slushies
16:41 - 17:26 Showing the final thing