Crispy Baked Mussel Rolls with Creamy Cheese

Make these hot, delicious rolls at home! Seafood goes well with delicate cream cheese, the crispy breading gives the roll a new texture, and the sauce cap adds an interesting piquant note. Try it and you will really like it!
cook time: 1h 45 min
Owen Truitt
Crispy Baked Mussel Rolls with Creamy Cheese

Nutrition Facts (per serving)

383
Calories
36g
Fat
14g
Carbs
4g
Protein

Ingredients (2 portions)

For rolls:

Round rice 140 g
Water 140 ml
Rice vinegar 2.5 tsp
Sugar 1 tsp
Salt 0.5 tsp
Nori 2.8 g
Cottage cheese 50 g
Mussels 100 g
Soy sauce 1 tbsp
Lettuce leaves 20 g
Eggs 1 pc
Milk 1 tbsp
Butter 1 tsp
Mayonnaise 5 tbsp
Sauce, pasta 3 tsp

For the tempura:

Water 175 ml
Salt 0.5 tsp
Wheat flour 4 tbsp
Breadcrumbs 120 g

To wet your hands:

Water 6 tbsp
Rice vinegar 2 tbsp

For frying:

Vegetable oil 0.5 l

Recipe instructions

Step 1

Step 1
Prepare the ingredients and equipment for making rolls. You will need a mat and cling film. You should definitely buy Japanese rice, short-grain rice, or special rice for sushi. Long-grain and steamed rice are absolutely not suitable, since due to the low starch content in the grains, such rice does not have the necessary gluten, and the prepared dish will simply crumble. For dressing it is necessary to use rice vinegar.

Step 2

Step 2
Pour the rice into a bowl, pour in cold running water and, in order not to damage the grains, rinse the rice with gentle movements, drain the cloudy water and pour in clean cold running water again. The rice must be washed at least 4 times, the water should become clean and clear. Place the washed rice in a colander and leave it there for 10 minutes, during which time all excess liquid will drain.

Step 3

Step 3
Pour the rice into a saucepan and add water, put on fire. It is very important to maintain the rice to water ratio. It should be 1:1. When the water boils, cover the pan with a transparent lid, reduce the heat to low and simmer for 15 minutes. During this time, the moisture should completely evaporate. The lid cannot be opened during cooking, so in order to see the cooking process, it is better to use a transparent lid.

Step 4

Step 4
After the specified time, remove the pan with rice from the heat and leave the rice to steam under the closed lid for another 10 minutes. Do not open the lid; the rice must be completely cooked.

Step 5

Step 5
At this time, prepare the dressing. Pour rice vinegar into a small ladle (turk), add sugar and salt. Place the ladle over low heat and, stirring, dissolve the bulk ingredients. Once the sugar and salt have dissolved, immediately remove the dressing from the heat. The dressing should never boil, so you cannot cook it over high heat.

Step 6

Step 6
Place the finished rice in a wooden bowl, wiped with a damp towel, so the rice will not stick to the dish. It’s better to use a special hangiri tub made of cypress, but I don’t have one, so I used the one I had. Wooden utensils are used to prevent any interaction with the rice vinegar, and also the wooden utensils absorb excess moisture from the rice while stirring it.

Step 7

Step 7
Take a wooden spatula and place it over the rice. Pour the vinegar dressing onto the spatula and it will gently spread over the rice. Break the rice with smooth movements and mix it carefully, being careful not to damage the rice grains. Cover with a damp, clean towel and let the rice cool. When the rice has cooled, you can begin to form sushi and rolls.

Step 8

Step 8
Beat eggs with milk, add salt and prepare an omelette from the egg mixture, which then cut into strips. Also cut the washed lettuce leaves into strips. Rinse thawed mussels thoroughly under water to remove sand and other dirt. Place them in a frying pan, add soy sauce and fry for a couple of minutes.

Step 9

Step 9
Wrap the mat several times with cling film and lightly grease with vegetable oil. Cut the nori sheets in half. Place the first half of the nori sheet, glossy side down, on the prepared mat. Wet your hands in water mixed with rice vinegar in a ratio of 1:3, take 145 g. boiled rice and level it over the nori, leaving 1 cm at the top free without rice, and at the bottom extending 1 cm beyond the boundaries of the nori.

Step 10

Step 10
Now turn the nori over so that the rice is on the mat. At the same time, arrange the nori so that 1 cm of rice free of nori remains on top. Place the filling in the center of the nori sheet: first, squeeze the cream cheese through a pastry bag, place the cooked mussels next to it, and next to the cream cheese, place strips of lettuce and omelette strips.

Step 11

Step 11
Holding the filling, begin to carefully roll up the roll using a mat. Once the roll is formed, shape the roll into a round or square shape by pressing it on all sides with a mat.

Step 12

Step 12
Prepare the batter. Pour cold water into a rectangular pan, add salt and flour. Using a whisk, mix thoroughly. The batter should be homogeneous.

Step 13

Step 13
Take 1 wrapped roll and dip the edges first and then the roll itself into the batter. Proceed the same way when rolling the roll in panko breadcrumbs: first bread the edges of the roll, and then all the sides.

Step 14

Step 14
Pour vegetable oil into a wide frying pan and heat it. The oil must be heated very well so that the dough sets well. When the oil is hot, place the breaded roll in the hot oil and fry on all sides until golden brown. This process will take several minutes.

Step 15

Step 15
First transfer the finished roll onto paper towels, let the excess oil go away, and then transfer it to a board and, moistening the knife in the solution, cut it into 8 pieces. Do not forget to wet the knife in the solution, so the rice will not stick to the knife and will not lead to deformation of the rolls.

Step 16

Step 16
Prepare a spicy sauce: mix mayonnaise with shirachi. Place foil on a baking sheet, place the rolls on it, cut side up, and make a cap of hot sauce on top of the rolls.

Step 17

Step 17
Place the rolls to bake in an oven preheated to 200°C for 5-7 minutes. Baking duration and temperature may vary depending on the temperature and design of the oven.

Additional rubrics

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