Crispy Tempura Crunch Sushi Roll
Indulge in the irresistible fusion of textures and flavors with this Crispy Tempura Crunch Sushi Roll recipe, a perfect blend of traditional sushi craftsmanship and a mouthwatering crispy twist. This unique roll features tender sushi-grade salmon or tuna paired with creamy avocado and refreshing cucumber, all wrapped in seasoned sushi rice and a sheet of nori. The standout element lies in the crunchy tempura bits and golden panko breadcrumbs that create a delightful, crackling crust around the roll. Easy-to-follow instructions guide you through creating perfectly rolled sushi and frying the tempura crisps for added flair. Ideal for sushi lovers seeking a gourmet experience at home, this recipe pairs beautifully with soy sauce for dipping and promises to elevate any occasion with its vibrant presentation and satisfying bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 4 tablespoons Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 4 sheets Nori sheets
- 8 ounces Fresh sushi-grade salmon or tuna
- 1 medium Cucumber
- 1 medium Avocado
- 1 cup Tempura batter mix
- 0.75 cup Cold water
- 1 cup Panko breadcrumbs
- 2 cups Vegetable oil
- 4 tablespoons Soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 2.5 cups of water in a saucepan and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 20 minutes or until the rice is tender and water is absorbed. Let it sit off the heat for an additional 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spoon, trying not to smash the rice. Let it cool to room temperature.
While the rice is cooling, slice the salmon or tuna into thin strips. Peel the cucumber and slice it into thin sticks. Peel and pit the avocado, then slice it thinly.
Set up a clean workspace with a bamboo sushi mat. Place a sheet of nori on the mat, shiny side down.
Wet your hands with some water and spread an even layer of sushi rice over the nori, leaving a 1-inch strip at the top. Arrange slices of salmon or tuna, cucumber, and avocado on the rice.
Using the mat, roll the sushi tightly, applying gentle even pressure to shape it into a firm log. Use a little water to seal the edge of the nori.
In a medium bowl, mix the tempura batter with cold water until just combined (it should be lumpy). Heat the vegetable oil in a small saucepan over medium-high heat.
Dip small portions of the batter in the hot oil, breaking them up with a fork, and fry until golden and crispy. Drain on paper towels and allow to cool.
Roll the sushi roll in panko breadcrumbs, pressing firmly to adhere the crumbs to the surface.
Sprinkle the tempura crisps over the top of the roll, pressing gently to adhere.
Slice the roll into 8 pieces with a sharp knife, wiping the knife clean between cuts.
Serve the crispy sushi rolls with soy sauce on the side.
Nutrition Facts
Calories |
6090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 476.7 g | 611% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 271.7 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 6970 mg | 303% | |
| Total Carbohydrate | 382.2 g | 139% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 35.8 g | ||
| Protein | 93.2 g | 186% | |
| Vitamin D | 29.8 mcg | 149% | |
| Calcium | 233 mg | 18% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2660 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
