Grouper Tempura Roll ハタ天ぷらロール
How to make Grouper Tempura Roll Recipe - The tempura gives this r oll an amazing texture. You can ground the sesame seeds if you like, as I’ve done in this recipe, or leave them whole, for even more texture.
MAKES 8 PIECES
Ingredients:
1 cup canola oil, for deep-frying
2¾ ounces (80 grams) grouper
1 ounce (30 grams) tempura powder
Very cold water
½ nori sheet
1 cup + 2 tablespoons sushi rice
2 teaspoons sesame seeds
¼ cucumber, cut into very thin sticks
1 teaspoon spicy mayonnaise
¼ avocado
Ikura (salmon roe), for garnish
Wasabi paste, for serving
Gari (pickled ginger), for serving
Soy sauce, for serving
Method:
1. Heat the oil in a deep frying pan until it is about 365°F.
3. Cut the grouper into 2 long pieces, each about ½ x 2 x ¼ inches.
4. Pour the tempura powder onto your work surface. Dip the grouper slices into the powder until they are evenly coated.
5. Transfer the tempura powder that’s left on your work surface to a mixing bowl and add an equal amount of very cold water. Mix lightly but not too much the batter should be lumpy.
6. Dip the coated grouper in the tempura batter and then place it gently in the hot oil. Deep-fry for about 3 minutes, until crispy.
7. Transfer the tempura grouper to a wire rack to drain off the oil and then place on a plate lined with paper towels.
8. Cover a bamboo sushi mat with plastic wrap. Place the nori sheet on the mat and cover it evenly with rice. Flip over the nori sheet so that the rice is facing the mat.
10. Roll the nori inside out.
13. Cut the roll in half and then slice each half into 4 even pieces. Top each piece with a drop of ikura.
14. Serve with wasabi, gari and soy sauce.
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| Grouper Tempura Roll ハタ天ぷらロール |
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