Hot roll recipe with puff pastry, submitted by Débora Scoparo Guizilini
1. Prepare the rice at least 12 hours in advance so that it cools naturally (it must be cold before cooking). Set aside.
Ingredients · Servings 12
- 300g of Japanese rice (prepared according to package directions)
- 1 package of 1 kg of pastry dough (roll)
- 2 packages of 200g of kani kama (or the same amount of finely chopped fresh salmon)
- 2 300 g pots of cream cheese
- chopped chives to taste
- seaweed sheets (optional)
- toasted sesame seeds (optional)
- 1 bottle of soybean oil
- 1 container with cold water to wet your hands
Method · 30 min
- Prepare the rice at least 12 hours in advance so that it cools naturally (it must be cold before cooking). Set aside.
- In a lidded container, combine the thawed Kani Kama, cut into small cubes, the cream cheese, and the scallions, mixing them very well (at this stage, if desired, add toasted sesame seeds to taste). Set aside.
- In a tall saucepan (like a casserole dish), heat the oil for frying while you prepare the hot roll.
- Carefully unroll the pastry dough, being careful not to break it. (Note: Remove the pastry dough from the refrigerator 30 minutes before starting preparation).
- Prepare a container with cold water and wet your hand so the rice doesn't stick.
- Take small portions of the reserved rice (first, carefully remove it from the pan with a fork to make it easier), making a line about 3 cm wide on top of the dough, from one end to the other, leaving a small space at the edges to close the roll later.
- On top of the rice, place small portions of the reserved filling, pressing them down slightly (at this stage, if desired, place the seaweed sheet on top of the pastry dough, before the rice and filling. In the photo shown, note that I made it with seaweed, but it's also very tasty without this ingredient!).
- Gently begin rolling the pastry dough, removing the protective plastic at the same time, shaping the roll with both hands until you can cut the dough to seal it. Seal the ends of the roll, protecting the filling so it doesn't come out during frying (the oil should already be very hot!).
- Fry the rolls until golden brown and arrange them on paper towels to absorb excess oil.
- Slice them into rounds 2 cm to 3 cm thick and serve them with tare and shoyu sauces.
- NOTE: This hot roll should be consumed immediately to maintain its crispness.
- If you're making this for a small group (each roll yields 8 slices, as shown in the photo), halve the ingredients.
- Enjoy
- 2. In a lidded container, combine the thawed Kani Kama, cut into small cubes, the cream cheese, and the scallions, mixing them very well (at this stage, if desired, add toasted sesame seeds to taste). Set aside.
- 3In a tall pan (like a casserole dish), heat the oil for frying while you prepare the hot roll.
- 4. Carefully unroll the pastry dough, being careful not to break it. (Note: Remove the pastry dough from the refrigerator 30 minutes before starting preparation).
- 5. Prepare a container with cold water and wet your hand so the rice doesn't stick.
- 6. Take small portions of the reserved rice (first, carefully remove it from the pan with a fork to make it easier), making a line about 3 cm wide on top of the dough, from one end to the other, leaving a small space at the edges to close the roll later.
- 7. On top of the rice, place small portions of the reserved filling, pressing them down slightly (at this stage, if desired, place the seaweed sheet on top of the pastry dough, before the rice and filling. In the photo shown, note that I made it with seaweed, but it's also very tasty without this ingredient!).
- 8. Gently begin rolling the pastry dough, removing the protective plastic at the same time, shaping the roll with both hands until you can cut the dough to seal it. Seal the ends of the roll, protecting the filling so it doesn't come out during frying (the oil should already be very hot!).
- 9. Fry the rolls until golden brown and place them on paper towels to absorb excess oil.
- 10. Cut them into 2-3 cm slices and serve them with tare and shoyu sauces.
- 11. NOTE: This hot roll should be consumed immediately to maintain its crispness.
- 12If you are consuming only a few people (each roll yields 8 slices, as in the photo), reduce the ingredients by half.
- 13. Enjoy your meal!
