How to Fry a Sushi Roll by Tempura

Sushi is often uncooked but can be fried tempura style.

Sushi has become a popular food all over the world, not just in Japan. The roots of this cuisine stretch back to the eighth century in Japan, and even long before that in southeast Asia. Tempura, a Japanese way of frying food in a flour batter, usually vegetables or seafood, has has now evolved into a popular way to cook sushi. Tempura actually originated with the Portuguese who introduced it into Japan in the 16th century.

Things You'll Need

• 1 cup chilled flour
• 1 chilled egg
• 1 cup ice water
• 1 sushi roll
• Cooking oil
• Chopsticks
• Cup
• Frying pan

Instructions

1. Make tempura batter by first mixing a beaten egg and 1 cup of ice water in a cup. Next, add the beaten egg with ice water to a bowl containing 1 cup of chilled flour. Mix your batter using chopsticks until you have a nice, slightly clumpy batter.

2. Roll the outside of a sushi roll in the tempura batter until the batter covers it on all sides completely. Cut the sushi roll in half.

3. Heat 1 inch of cooking oil to 350 degrees Fahrenheit in a pan. Place both halves of the sushi roll in the frying pan and cook for three minutes, rolling as needed so all sides are friend evenly.

4. Remove sushi from frying pan, cut in to smaller, bite-size pieces and serve. They will be best if eaten as soon as possible.

Tips & Warnings

• Be careful when frying tempura, as the oil will be hot.

References

• In the Kitchen with a Southern Sushi Chef; Tempura Sushi Rolls; April 5, 2009
• Food Portraits: The History of Tempura
• Sushi-Master: The History of Sushi
• Sushiencyclopedia.com: How to Make Tempura