You will need
    • makisa;
    • deep fryer;
    • vegetable oil;
    • Fig;
    • nori seaweed;
    • salted trout;
    • cucumber;
    • cottage cheese;
    • egg;
    • ice water;
    • tempura flour;
    • ginger;
    • wasabi.
Rinse the rice in cold water, the water needs to be changed until, until it becomes transparent. Drain the rice in a sieve. After an hour, put the rice in a saucepan and cover with water. Place the pot with rice on medium heat and bring to a boil. Then reduce the heat and simmer the rice for 15 minutes. Remove rice from heat and leave for 15 minutes under the lid.
Cut in half sheet of nori, place it on a Macy's (special Mat), spread on nori rice. The rice layer should be 2-3 grains thick, with one hand nori need to leave some free space around the roll.
Put on the rice, cheese, and then a strip of fresh cucumber and striped trout, brushed with wasabi. With Macy's roll the nori sheet with the filling into a tight roll.
Prepare the batter for frying roll. Crack the egg into a bowl, add 0.5 cups of ice water and whisk thoroughly. Add a small amount of flour to make a light batter. Temporo flour can replace wheat flour, but then the taste of the rolls will be different. As part tempuras, in addition to wheat, comes rice flour, starch and spices.
Preheat a deep frying pan vegetable oil. A roll dipped in batter, roll in breadcrumbs and fry in hot oil until Golden brown. Ready to roll put on a paper napkin.
Cut the roll into several pieces and serve with pickled ginger, soy or peanut sauce. Perfectly hot rolls with shredded daikon and seaweed salad and sesame seeds. To wash down the rolls can be green or white tea, alcoholic beverages may be most appropriate plum wine.