Crispy Deep Fried Sushi Rolls (Printable Version)
Delight in crispy fried sushi rolls with creamy avocado, savory crab, and fresh cucumber for a satisfying crunch.
# Everything You’ll Need:
→ Sushi Filling
01 -
2 cups short-grain sushi rice, cooked and warm
02 -
3 tablespoons rice vinegar
03 -
4 sheets nori
04 -
1 large avocado, sliced
05 -
6 ounces imitation crab meat
06 -
1 medium cucumber, julienned
→ Batter
07 -
1 cup all-purpose flour
08 -
1 cup ice-cold water
→ Coating and Frying
09 -
1 cup panko breadcrumbs (optional)
10 -
2 cups neutral oil (vegetable or canola)
→ Toppings
11 -
1 cup thick teriyaki glaze
12 -
1/4 cup Japanese mayonnaise (Kewpie)
13 -
2 tablespoons toasted sesame seeds
# Steps to Cook:
01 -
Season the warm cooked sushi rice evenly with rice vinegar and allow it to cool slightly.
02 -
Place a nori sheet shiny side down on a rolling mat, spread an even layer of sushi rice, then add crab, avocado, and cucumber. Roll tightly and chill for 10 minutes.
03 -
Whisk together all-purpose flour and ice-cold water until a slightly lumpy batter forms.
04 -
Heat neutral oil to 350°F. Dip chilled rolls into the batter, coat with panko breadcrumbs if using, then fry for 2 to 3 minutes until golden brown.
05 -
Slice fried rolls into bite-sized pieces, drizzle with teriyaki glaze and Japanese mayonnaise, then garnish with toasted sesame seeds.
# Extra Suggestions:
01 -
Store leftover rolls in an airtight container for up to 2 days, avoiding stacking to preserve crispiness.