Why Make This Recipe
Crispy Fried Sushi Rolls are a delightful twist on traditional sushi. They are easy to make at home and can bring a fun touch to your meal. Perfect for parties or a casual dinner, these rolls have a crunchy outside and a tasty filling inside. You can customize them based on your favorite ingredients or what you have on hand.
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
- 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 rice vinegar, sugar, and a pinch of salt with the rice.
- Thinly slice the cucumber, avocado, and imitation crab flakes into long strips.
- Prepare your workspace: lay out the nori sheets, fillings, and a bowl of water.
- On a nori sheet, spread about 3/4 cup sushi rice over three-quarters of the nori sheet.
- 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 mix flour, salt, and ice-cold water until slightly lumpy.
- Coat each sushi roll in the tempura batter, then roll in panko breadcrumbs.
- Heat oil for frying; lower the rolls into hot oil and fry for about 1 minute until golden brown.
- 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 these crispy rolls warm for the best flavor. You can present them on a platter with soy sauce on the side for dipping. Adding a drizzle of spicy mayo or a sprinkle of sesame seeds can make them even more appealing.
How to Store Crispy Fried Sushi Roll
If you have leftovers, store them in an airtight container in the fridge for up to two days. To enjoy them later, reheat them in an oven for a few minutes to get the crispiness back. Avoid microwaving, as it will make them soggy.
Tips to Make Crispy Fried Sushi Roll
- Make sure the oil is hot enough before frying to ensure a crispy texture.
- Experiment with different fillings based on your preferences—shrimp, vegetables, or even other types of fish can work well.
- Use a sharp knife to slice the rolls for clean edges and beautiful presentation.
Variation
You can switch up the fillings to include shrimp tempura, cream cheese, or other vegetables like bell peppers and carrots. For a vegetarian version, use just vegetables or tofu as your filling.
FAQs
1. Can I use regular rice instead of sushi rice?
Using sushi rice is best because it has the right stickiness needed to hold the rolls together. Regular rice may not achieve the same texture.
2. How can I make these rolls spicier?
Add more sriracha to the spicy mayo, or include spicy tuna or jalapeño in the filling for an extra kick.
3. Is there a gluten-free option for the batter?
Yes, you can use a gluten-free flour blend or cornstarch instead of all-purpose flour for the batter if you need a gluten-free option.
Crispy Fried Sushi Rolls
Delightfully crispy sushi rolls with a fun twist that are perfect for parties or casual dinners.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 4 sheets nori
- 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 rice vinegar, sugar, and a pinch of salt with the rice.
- Thinly slice the cucumber, avocado, and imitation crab flakes into long strips.
- Prepare your workspace: lay out the nori sheets, fillings, and a bowl of water.
- On a nori sheet, spread about 3/4 cup sushi rice over three-quarters of the nori sheet.
- 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 mix flour, salt, and ice-cold water until slightly lumpy.
- Coat each sushi roll in the tempura batter, then roll in panko breadcrumbs.
- Heat oil for frying; lower the rolls into hot oil and fry for about 1 minute until golden brown.
- Drain excess oil on paper towels.
- Slice the rolls and serve warm with soy sauce or spicy mayo.
Notes
Ensure the oil is hot enough for frying to achieve a crispy texture. Experiment with different fillings for variety and presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 55mg