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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