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Sushi Hot Dogs
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Sushi Hot Dogs

1 godz.Porcje: 4Nutri-Score C€€
od @alya.cookss36 importówugotowano 0 razy
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Składniki

4 osoby
  • sushi rice (rinsed until water runs clear)Produkty zbożowe300 g
  • sushi vinegarSpiżarnia60 ml
  • sugarSpiżarnia20 g
  • saltPrzyprawy5 g
  • flourSpiżarnia100 g
  • water (ice cold)Napoje150 ml
  • panko breadcrumbsPiekarnia120 g
  • shrimp (peeled and deveined)Ryby12 kawałki
  • crab sticks (shredded)Ryby6 kawałki
  • mayonnaiseSpiżarnia60 g
  • srirachaSpiżarnia20 ml
  • sesame seedsOrzechy i nasiona10 g
  • cream cheese (softened)Nabiał150 g
  • cucumber (cut into thin sticks)Warzywa i owoce1 kawałek
  • frying oil (for deep frying)Spiżarnia1 litr

na porcję

Wartości odżywcze

623kcal

Węglowodany
75 g
Białko
19 g
Tłuszcz
28 g
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Przybory

  • Rondel
  • Miska ×3
  • Frytkownica
  • Łyżka cedzakowa
  • Blacha do pieczenia

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Make the spicy crab filling

    • Shred the crab sticks into a bowl.
    • Mix in the mayonnaise, sriracha and sesame seeds.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 5
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