Crunchy Sushi Roll
Dive into a world of bold flavors and irresistible texture with this Crunchy Sushi Roll recipe! Perfectly seasoned sushi rice provides the base for a fusion of fresh cucumber, creamy avocado, and succulent imitation crab, all wrapped in a delicate nori sheet. What sets this sushi roll apart is its golden, crispy coating—each roll is dipped into tempura batter, rolled in panko breadcrumbs, and fried to crunchy perfection. Whether you're hosting a Japanese-inspired dinner or simply satisfying cravings, this recipe delivers restaurant-quality taste from the comfort of your home. Serve with soy sauce, wasabi, and pickled ginger for an authentic touch and a balance of flavors.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 0.25 cups Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 4 sheets Nori sheets
- 1 small, julienned Cucumber
- 1 sliced Avocado
- 8 sticks Imitation crab sticks
- 1 cup Tempura flour
- 0.75 cups Cold water
- 1.5 cups Panko breadcrumbs
- 2 cups Vegetable oil
- 4 tablespoons Soy sauce
- 2 teaspoons Wasabi
- 4 tablespoons Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear.
Combine 2 cups of sushi rice and 2.5 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes.
Remove the rice from heat and let it stand, covered, for 10 minutes. Fluff with a fork.
In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat until the sugar and salt have dissolved. Drizzle this mixture over the cooked rice and gently fold to combine. Let the rice cool to room temperature.
Lay out a bamboo sushi mat and place a sheet of plastic wrap over it. Lay a nori sheet on the plastic wrap.
Spread a thin layer of cooled sushi rice over the nori, leaving a small margin at the top edge.
In the center of the rice, lay a line of cucumber, avocado, and imitation crab sticks.
Using the bamboo mat to help, carefully roll the sushi away from you, pressing lightly to keep the roll tight. Seal the edge of the nori with a little water.
In a bowl, mix tempura flour with cold water until smooth. Dip each sushi roll into the tempura batter, then roll in panko breadcrumbs to coat.
Heat vegetable oil in a deep fryer or a large, deep pan over medium heat until it reaches 350°F (175°C).
Fry each sushi roll in the hot oil until golden brown and crispy, about 2-3 minutes per roll. Remove from oil and drain on paper towels.
Slice each roll into 8 pieces and serve with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
5336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 429.1 g | 550% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 269.2 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 7474 mg | 325% | |
| Total Carbohydrate | 352.5 g | 128% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 47.7 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1222 mg | 26% | |
*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.
