Fried Pork Wrapped California Rolls

published on 5 May, 2018 at 10:07

Ingredients:

300g cooked and cooled Sushi Rice (approx 100g raw)

Salt and pepper

1 Tbsp Toasted Sesame Oil

2 Slices Nori (Japanese seaweed)

50g Spinach

1 Carrot: Cut into Battons.

½ Cucumber: Cut in to Batons

50g Walnuts.

Pork Loin

100g Flour

2 Eggs

100g Breadcrumbs

50g Cream Cheese

2 150g Butterflied pork loin steaks

Instructions:

Mix the cooked rice with a pinch of salt and the sesame oil.

Take a sheet of nori and place it on a sushi rolling mat.

Press some of the sushi rice into a little over half of the seaeweed sheet.

Now add a layer of spinach to this rice.

Lay some carrot and cucumber batons along the centre of the spinach layer and then a ‘tube’ if cream cheese.

Top this with some walnut pieces and then roll to form your California rolls.

Take your butterflied pork loin steaks, cover with cling film and bash in to a single sheet of pork around3-4mm thick.

Roll your flatten pork steak around your California roll and then trim the edges to form a neat roll.

First dip in the flour, then into the egg and then into the breadcrumbs.

Fry in hot oil at 170°C or 340°F for 4-5 minutes.

Allow to cool for a couple of minutes then slice and serve with soy sauce.

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