Why Make This Recipe
Crispy Fried Sushi Rolls are a delightful twist on traditional sushi. They offer a satisfying crunch and a variety of delicious fillings. This homemade treat is not only fun to make but also perfect for parties, family dinners, or a special snack. Enjoy the combination of textures and flavors that come together in these crispy delights!
How to Make Crispy Fried Sushi Roll
Ingredients:
- 2 cups sushi rice
- 2 1/2 cups water
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 4 sheets nori sheets
- 1 cucumber
- 1 avocado
- 1 cup imitation crab flakes
- 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)
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon sesame oil
Directions:
- Rinse the sushi rice under cold water for about 10 seconds to remove excess starch.
- Place the rice and water in a rice cooker and cook for 25-30 minutes until soft and fluffy.
- While the rice is still warm, combine the rice vinegar, sugar, and a pinch of salt.
- Thinly slice the cucumber, avocado, and imitation crab flakes into long strips.
- Prepare your workspace by laying out the nori sheets, fillings, and a bowl of water.
- On a nori sheet, spread about 3/4 cup of sushi rice over 3/4 of the nori.
- Flip the nori sheet so the rice side is facing down and drizzle spicy mayo on the clean strip.
- Lay your sliced fillings along the edge of the rice.
- Fold the uncovered nori edge over the fillings and roll tightly.
- In a shallow dish, lightly beat an egg and combine flour, salt, and ice-cold water until slightly lumpy.
- Coat each sushi roll in tempura batter and then roll in panko breadcrumbs.
- Heat oil for frying; lower the rolls into hot oil and fry for about 1 minute.
- Drain excess oil on paper towels.
- Slice the rolls and serve warm with soy sauce or spicy mayo.
How to Serve Crispy Fried Sushi Roll
Serve the Crispy Fried Sushi Rolls warm for the best experience. Pair them with soy sauce for dipping, and consider a drizzle of spicy mayo made from mayonnaise, sriracha, and sesame oil for an extra kick. They make a wonderful appetizer or main dish!
How to Store Crispy Fried Sushi Roll
If you have leftovers, store the sushi rolls in an airtight container in the refrigerator. They will stay fresh for up to 2 days. Reheat them briefly in an air fryer or a hot pan to regain some of the crispiness before serving.
Tips to Make Crispy Fried Sushi Roll
- Make sure your oil is hot enough before frying; otherwise, the rolls can become greasy.
- Experiment with different fillings based on your preference, such as shrimp, vegetables, or different types of fish.
- Use a sushi mat to help with rolling if you are new to making sushi rolls.
Variation
You can make this recipe vegetarian by using only vegetables for the filling, such as bell peppers, carrots, or sweet potato. Adding cream cheese can also enhance the flavor.
FAQs
1. Can I use regular rice instead of sushi rice?
Sushi rice is sticky and will help hold the rolls together. Regular rice won’t give the same texture or flavor.
2. What dipping sauces pair well with these rolls?
Soy sauce, spicy mayo, and eel sauce are all great choices for dipping your sushi rolls.
3. Can I make these rolls ahead of time?
It’s best to make them fresh for the crunch. If necessary, prepare the sushi rolls a few hours in advance and store them in the refrigerator, but fry them just before serving.
Crispy Fried Sushi Rolls
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian (can be modified)
Description
Crispy Fried Sushi Rolls offer a delightful twist on traditional sushi with a satisfying crunch and a variety of delicious fillings, perfect for parties or snacks.
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 4 sheets nori sheets
- 1 cucumber
- 1 avocado
- 1 cup imitation crab flakes
- 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)
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon sesame oil
Instructions
- Rinse the sushi rice under cold water for about 10 seconds to remove excess starch.
- Place the rice and water in a rice cooker and cook for 25-30 minutes until soft and fluffy.
- While the rice is still warm, combine the rice vinegar, sugar, and a pinch of salt.
- Thinly slice the cucumber, avocado, and imitation crab flakes into long strips.
- Prepare your workspace by laying out the nori sheets, fillings, and a bowl of water.
- On a nori sheet, spread about 3/4 cup of sushi rice over 3/4 of the nori.
- Flip the nori sheet so the rice side is facing down and drizzle spicy mayo on the clean strip.
- Lay your sliced fillings along the edge of the rice.
- Fold the uncovered nori edge over the fillings and roll tightly.
- In a shallow dish, lightly beat an egg and combine flour, salt, and ice-cold water until slightly lumpy.
- Coat each sushi roll in tempura batter and then roll in panko breadcrumbs.
- Heat oil for frying; lower the rolls into hot oil and fry for about 1 minute.
- Drain excess oil on paper towels.
- Slice the rolls and serve warm with soy sauce or spicy mayo.
Notes
Make sure your oil is hot enough before frying; otherwise, the rolls can become greasy. Experiment with different fillings based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese