Sushi Poppers
Turn sushi night into an irresistible finger-food feast with these delectable Sushi Poppers! Imagine bite-sized sushi rolls packed with creamy avocado, crisp cucumber, and your choice of imitation crab or shrimp, all wrapped in nori and fluffy sushi rice. But here’s the twist: each piece is coated in crunchy panko breadcrumbs and fried to golden perfection, transforming classic sushi into a crispy, dippable delight. Bursting with texture and flavor, these poppers are perfect for parties, appetizers, or whenever you're craving a creative take on sushi. Serve them fresh and hot with soy sauce, wasabi, and pickled ginger for an unforgettable fusion snack that combines traditional Japanese flavors with a satisfying crunch.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 3 sheets Nori sheets
- 100 grams Imitation crab or cooked shrimp
- 3 tablespoons Cream cheese
- 1 small Cucumber
- 0.5 medium Avocado
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 cup Panko breadcrumbs
- 2 cups Vegetable oil
- 3 tablespoons Soy sauce
- 1 teaspoon Wasabi (optional)
- 2 tablespoons Pickled ginger (optional)
Instructions
Rinse the sushi rice thoroughly in cold water until the water runs clear. Combine rice and water in a medium saucepan and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the cooked rice. Allow the rice to cool to room temperature.
Julienne the cucumber and avocado into thin strips. Cut imitation crab or shrimp into bite-sized pieces.
Lay a sheet of nori on a flat surface. Spread a thin layer of sushi rice over the nori, covering about 3/4 of the sheet. Add a strip of cream cheese, cucumber, avocado, and crab/shrimp in a single row along the edge of the rice-covered nori.
Roll the nori tightly around the filling, using a bit of water to seal the edge. Repeat with remaining sheets and ingredients. Cut each roll into 4-5 bite-sized pieces.
Set up a breading station with three bowls: flour in the first, beaten eggs in the second, and panko breadcrumbs in the third.
Carefully coat each sushi piece in flour, then dip it into the beaten egg, and finally coat it with panko breadcrumbs. Ensure all sides are evenly covered.
Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the sushi poppers in batches until golden and crispy, about 1-2 minutes per batch. Remove and drain on a paper towel-lined plate.
Serve hot with soy sauce, wasabi, and pickled ginger on the side for dipping.
Nutrition Facts
Calories |
1299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.3 g | 147% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1543 mg | 67% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 8.4 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 334 mg | 7% | |
*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.
