Temaki with Royal Foods Surimi

Temaki with Royal Foods Surimi

Temaki can best be described as sushi tacos, and they're considerably easier to make at home than traditional sushi – especially with Royal Foods Surimi! Our fine Surimi is perfect for temaki: juicy, mild and ready to eat straight away – but also becomes fantastically crispy when breaded and fried.

In this dish we use the surimi in two ways, both plain and fried, so you get a contrast between soft and crispy without any hassle.

Print Recipe

Ingredients for 2 portions (10 temaki):

Base:

  • 1 pack Royal Foods Surimi
  • 5 nori sheets
  • 2.5 dl sushi rice
  • 3 dl water
  • ½ cucumber
  • 2 spring onions
  • 1 avocado
  • 2 tbsp trout roe
  • 1 bunch coriander

Sushi Vinegar & Quick-Pickled Onion:

  • 1.25 dl rice vinegar
  • 0.5 dl granulated sugar
  • 1 tsp salt
  • ½ red onion
  • 2 cm ginger

Sriracha Mayonnaise:

  • 1 dl mayonnaise
  • 1–2 tbsp sriracha

For Fried Surimi:

  • 1 egg
  • 0.5 dl plain flour
  • 1.5 dl panko
  • ½ tsp MSG + a pinch of salt
  • Neutral oil for frying (approx. 4 dl in a small saucepan)
  • Oil temperature: 175–180°C

Instructions:

  1. Rinse the rice in several changes of water until the water runs clear. Soak for 30 min, then drain.
  2. Prepare the sushi vinegar: heat rice vinegar, sugar and salt, stirring until the sugar has dissolved. Allow to cool to room temperature.
  3. Slice the red onion and place in a bowl. Grate ginger into the same bowl. Pour over approx. 1 dl of the cooled sushi vinegar (save 0.75 dl for the rice) and mix. Refrigerate.
  4. Cook the rice in a rice cooker: add rice + 3 dl water to the cooker and run according to the machine's program.
  5. When the rice is done: gently fold in 0.75 dl of the sushi vinegar while the rice is still warm (add a little at a time). Allow to cool to lukewarm/room temperature.
  6. Julienne the cucumber and slice the spring onions and avocado. Cut the nori sheets in half so you have 10 halves.
  7. Mix together the mayonnaise and sriracha.
  8. Prepare to fry the surimi: mix flour with MSG and a pinch of salt. Bread half of the surimi by first dipping in flour, then beaten egg, and finally panko. Make sure the entire surimi is fully coated in each step. Fry at 175–180°C until golden (1–2 min). Drain on kitchen paper.
  9. Assemble the temaki with all toppings on the nori sheets. Roll into a cone.
  10. Temaki is best freshly made – set everything out on the table, let everyone roll their own and enjoy!

Select your language:

Engelsk flag
EN
Svensk flag
SV