Imitation Crab & Salmon Tempura Rolls
Imitation Crab Tempura Rolls - A great local-style pupu alternative to egg rolls.
- Package sushi nori
- 2 packages imitation crab
- 3/4 lb. sushi grade salmon, sliced thinly
- oil for frying
- 1 large egg
- ½ c. water
- 1 c. all purpose flour
- 3 TB cornstarch
- 2 TB sugar
- ¼ c. sake
- 1 tsp. salt
Tempura batter - In a mixing bowl, whisk together egg and water. Stir in remaining batter ingredients.
Assembly - Take a half sheet of nori and cover with paper thin layer of salmon. Place 2 pieces of imitation crab meat in the center of nori. Slowly roll nori to create a roll. Use water on edges to seal and hold roll together. Continue making rolls until all ingredients are used up.
Heat oil in shallow skillet. Pour tempura batter in shallow flat pan or container large enough to fit entire roll. Cover roll with tempura batter and gently place into hot oil. Turn roll in hot oil long enough to thoroughly cook batter, golden brown. Remove from oil and drain on paper towels.
Serve immediately after cooking. Slice diagonally and serve with your favorite dipping sauce ie. shoyu and wasabi, sweet sour sauce, tempura dipping sauce.