Roll with tempura-fried monkfish
4 servings
30 minutes
Tempura fried sea devil roll is an amazing combination of crispy texture and delicate sea flavor. The sea devil, known for its dense and juicy meat, is fried in a light tempura batter, creating a crispy golden crust. Inside the roll, it harmoniously combines with fragrant rice, soft mayonnaise, and spicy flying fish roe and masago that add vibrant marine flavor notes. Dill nori seaweed and sesame give the dish additional depth. This roll became popular thanks to Japanese chefs experimenting with Western cooking techniques. Its exquisite appearance and rich taste make it a great choice for festive dinners or special occasions.
1
Rinse the rice in cold water until the starch is gone.
- Sushi rice: 250 g
2
Boil until it becomes fluffy, not mushy.
- Sushi rice: 250 g
3
Add rice vinegar and mix well.
- Sushi rice vinegar (seasoned): 4 tablespoons
4
Make batter from flour and water.
- Tempura flour: 30 g
- Water: 10 ml
5
Heat the oil well.
- Vegetable oil: 50 ml
6
Coat the sea devil in flour, then dip in batter and fry in oil until cooked.
- Monkfish fillet: 50 g
- Tempura flour: 30 g
- Water: 10 ml
- Vegetable oil: 50 ml
7
Wipe with a paper towel to remove excess oil.
8
Evenly spread rice on the nori sheet and sprinkle with sesame.
- Dried nori seaweed: 0.5 piece
- Sushi rice: 250 g
- Black sesame seeds: 6 g
9
Flip it, add mayonnaise, and fried sea devil.
- Mayonnaise: 20 g
- Monkfish fillet: 50 g
10
Use a mat to form a roll.
11
Cut into 8 equal parts.
12
Place flying fish roe and masago on top of the roll.
- Flying fish roe (tobiko): 20 g
- Masago (capelin roe): 10 g
13
Garnish with green onions.
- Spring onion: 4 g
14
Serve with ginger, wasabi, and soy sauce.
