Ingredients
Scale
- 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