Deep-fried tuna rolls and tempura baby marrow chips – Food & Home Magazine

Ingredients

• <h3>Deep-fried tuna rolls</h3>
• 140g sushi rice
• 250ml (1 cup) water
• 15ml (1 tbsp) rice vinegar
• 1 sheet nori (seaweed)
• 1 carrot, peeled and cut into strips
• ¼ cucumber, cut into strips
• 100g fresh tuna fillet, cut into strips
• 50g seasoned cake flour
• 1 large egg, beaten
• 50g panko breadcrumbs
• 2L sunflower oil
• <h3>Tempura baby marrow chips</h3>
• 50g cornflour
• 50g cake flour
• pinch salt
• 125ml (½ cup) water
• 6 baby marrows, halved
• sea salt and freshly ground black pepper, to taste
• 50ml soya sauce, to serve