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Sushi Hot Dogs
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Sushi Hot Dogs

1 hServes 4Nutri-Score C€€
from @alya.cookss33 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • sushi rice (rinsed until water runs clear)Grains300 g
  • sushi vinegarPantry60 ml
  • sugarPantry20 g
  • saltSpices5 g
  • flourPantry100 g
  • water (ice cold)Beverages150 ml
  • panko breadcrumbsBakery120 g
  • shrimp (peeled and deveined)Fish12 pieces
  • crab sticks (shredded)Fish6 pieces
  • mayonnaisePantry60 g
  • srirachaPantry20 ml
  • sesame seedsNuts & seeds10 g
  • cream cheese (softened)Dairy150 g
  • cucumber (cut into thin sticks)Produce1 piece
  • frying oil (for deep frying)Pantry1 litre

per serving

Nutrition

623kcal

Carbs
75 g
Proteins
19 g
Fat
28 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Mixing bowl ×3
  • Deep fryer
  • Slotted spoon
  • Baking tray

step by step

Method

  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.
    Step 1

  2. Make the spicy crab filling

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