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Sushi Hot Dogs
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Sushi Hot Dogs

1 hPour 4Nutri-Score C€€
par @alya.cookss36 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • sushi rice (rinsed until water runs clear)Céréales300 g
  • sushi vinegarÉpicerie60 ml
  • sugarÉpicerie20 g
  • saltÉpices5 g
  • flourÉpicerie100 g
  • water (ice cold)Boissons150 ml
  • panko breadcrumbsBoulangerie120 g
  • shrimp (peeled and deveined)Poissons12 morceaux
  • crab sticks (shredded)Poissons6 morceaux
  • mayonnaiseÉpicerie60 g
  • srirachaÉpicerie20 ml
  • sesame seedsFruits à coque et graines10 g
  • cream cheese (softened)Produits laitiers150 g
  • cucumber (cut into thin sticks)Fruits et légumes1 morceau
  • frying oil (for deep frying)Épicerie1 litre

par portion

Nutrition

623kcal

Glucides
75 g
Protéines
19 g
Lipides
28 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Casserole
  • Saladier ×3
  • Friteuse
  • Écumoire
  • Plaque de cuisson

pas à pas

Préparation

  1. Cook the sushi rice

    • Rinse the sushi rice and cook it until tender.
    • Warm the sushi vinegar with the sugar and salt, then fold it into the hot rice.
    • Let the rice cool to room temperature.
    Étape 1

  2. Make the spicy crab filling

    • Shred the crab sticks into a bowl.
    • Mix in the mayonnaise, sriracha and sesame seeds.
    Étape 2

  3. Fry the tempura shrimp

    • Heat the frying oil to 175 °C.
    • Whisk the flour with the ice-cold water into a lumpy batter.
    • Dip the shrimp in the batter, coat with panko and deep fry until golden and crispy.
    Étape 3

  4. Shape the sushi hot dogs

    • Spread the cooled rice on a tray and press it into a flat layer.
    • Place the cream cheese, cucumber sticks, tempura shrimp and spicy crab filling in the center.
    • Roll the rice tightly around the filling to form a hot dog shape.
    Étape 4

  5. Coat and fry the hot dogs

    • Roll each rice hot dog in the tempura batter, then in panko.
    • Deep fry until the outside is golden and crunchy.
    • Drain on paper and serve with extra spicy mayo.
    Étape 5
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