Fried Sushi Roll
Crispy, golden, and irresistibly flavorful, this Fried Sushi Roll recipe takes your sushi game to a whole new level. Combining perfectly seasoned sushi rice, fresh seafood or creamy crab, crisp cucumber, and buttery avocado, each roll is tightly wrapped in nori and enveloped in a light tempura batter before being fried to perfection. The result? A crunchy outside that gives way to a tender, flavorful interior, offering a delightful contrast in every bite. Ideal for sushi lovers who crave a twist, this recipe is surprisingly simple to execute and serves as a crowd-pleasing appetizer or a fun dinner centerpiece. Pair these delicious tempura-coated rolls with soy sauce, pickled ginger, and a hint of wasabi for an authentic and unforgettable experience. Perfect for sushi nights at home, this dish promises to impress while satisfying your craving for fresh, crispy indulgence.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori sheets
- 200 grams Fresh fish or cooked seafood (e.g., salmon, tuna, crab)
- 1 medium Avocado
- 1 small Cucumber
- 1 cup Tempura batter mix
- 0.75 cup Cold water
- 2 cups Vegetable oil (for frying)
- to taste Soy sauce
- to taste Wasabi
- to taste Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine with 1.25 cups of water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to boil, reduce heat, and simmer covered for about 15 minutes. Let it stand covered for 10 more minutes off the heat.
Mix rice vinegar, sugar, and salt in a small bowl. Gently fold this mixture into the hot rice, then let it cool to room temperature.
Slice the fresh fish/seafood into thin strips suitable for filling. Cut the avocado in half, remove the pit, scoop out the flesh, and slice it thinly. Peel and cut the cucumber into long thin strips.
Lay a bamboo sushi mat on a flat surface and place a sheet of nori on top, shiny side down. Spread approximately 1/4 cup of the cooled sushi rice over the nori, leaving a 1-inch gap at the top edge.
Arrange the fish/seafood, avocado slices, and cucumber strips lengthwise on the rice. Roll the sushi tightly using the bamboo mat, pressing gently but firmly. Seal the edge with a little water if needed.
Repeat the process with the remaining nori sheets and fillings.
In a mixing bowl, combine the tempura batter mix with cold water and stir until just incorporated. Avoid overmixing.
Heat vegetable oil to 350°F (180°C) in a deep saucepan or fryer.
Carefully dip each sushi roll into the tempura batter, ensuring even coating. Gently add one roll at a time into the hot oil using a slotted spoon or tongs.
Fry each roll for about 2 minutes until golden brown and crispy. Remove and drain on paper towels.
Slice each fried sushi roll into pieces. Serve warm with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
5951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 514.5 g | 660% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 7614 mg | 331% | |
| Total Carbohydrate | 273.6 g | 99% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 18.7 g | ||
| Protein | 88.1 g | 176% | |
| Vitamin D | 18.5 mcg | 93% | |
| Calcium | 271 mg | 21% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2819 mg | 60% | |
*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.
