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Crispy Fried Sushi Roll Recipe

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4 from 33 reviews

Experience the irresistible crunch and savory flavors of these Crispy Fried Sushi Rolls. Featuring perfectly seasoned sushi rice, fresh cucumber, avocado, and imitation crab, these sushi rolls are coated in a light tempura batter and crispy panko breadcrumbs, then fried to golden perfection. Ideal as an appetizer or a unique main dish for sushi lovers craving something crunchy and delicious.

Ingredients

Rice

  • 2 cups sushi rice
  • 2 ½ cups water
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt

Filling

  • 4 sheets nori sheets
  • 1 cucumber
  • 1 avocado
  • 1 cup imitation crab flakes

Batter and Coating

  • 1 egg (lightly beaten)
  • 1 cup all-purpose flour
  • 1 teaspoon salt (for batter)
  • 1 cup ice-cold water
  • 1 cup panko breadcrumbs
  • Vegetable oil (for frying, enough for deep frying)

Sauce

  • ¼ cup mayonnaise
  • 1 tablespoon sriracha
  • 1 teaspoon sesame oil

Instructions

  1. Rinse and cook rice: Rinse the sushi rice thoroughly under cold water for about 10 seconds to remove excess starch. Place the rinsed rice and 2 ½ cups of water in a rice cooker, and cook for 25-30 minutes or until the rice is soft and fluffy.
  2. Season rice: While the rice is still warm, gently mix in rice vinegar, sugar, and 1 teaspoon salt until evenly incorporated to create flavorful sushi rice.
  3. Prepare fillings: Thinly slice the cucumber, avocado, and imitation crab flakes into long, narrow strips for easy rolling and uniform texture.
  4. Set up rolling station: Lay out the nori sheets, prepared fillings, and a bowl of water to wet your fingers for handling sticky rice and rolling.
  5. Assemble sushi rolls: On one nori sheet, spread about ¾ cup of sushi rice evenly over three-quarters of the sheet. Flip the nori so the rice side is down. Drizzle the spicy mayo (made by mixing mayonnaise, sriracha, and sesame oil) along the clean, uncovered strip of nori.
  6. Add fillings and roll: Lay the sliced cucumber, avocado, and imitation crab along the edge of the rice-covered nori. Fold the uncovered nori edge over the fillings and roll tightly to form a compact sushi roll.
  7. Prepare tempura batter: In a shallow dish, lightly beat the egg. In a separate bowl, combine flour, salt, and ice-cold water until the batter is slightly lumpy, resembling tempura batter consistency. Gently fold the egg into this mixture.
  8. Batter and bread rolls: Dip each sushi roll into the tempura batter, ensuring it is evenly coated, then roll it in panko breadcrumbs to create a crispy crust.
  9. Fry the rolls: Heat vegetable oil in a deep pan or fryer to about 350°F (175°C). Carefully lower the battered sushi rolls into the hot oil and fry for about 1 minute until golden and crisp. Fry in small batches to maintain oil temperature and even cooking.
  10. Drain and slice: Remove the fried rolls and drain them on paper towels to remove excess oil. Once slightly cooled, use a sharp knife to slice rolls evenly into bite-sized pieces.
  11. Serve: Serve the crispy fried sushi rolls warm with soy sauce or additional spicy mayo for dipping.

Notes

  • Rinse sushi rice briefly to achieve the best texture without losing grains.
  • Spread rice thinly on the nori sheet to prevent overly thick and hard-to-roll sushi.
  • Use a Ziploc plastic bag or sushi mat for easier and tighter rolling.
  • The tempura batter must be slightly lumpy to ensure a light, crispy coating.
  • Fry rolls in small batches to keep oil temperature steady and ensure even cooking.
  • Use a very sharp knife to slice the rolls cleanly without crushing them.

Find it online: https://flavorspath.com/crispy-fried-sushi-roll-recipe/