Fried Sushi Rolls
Dive into a mouthwatering homemade sushi experience with these crispy fried sushi rolls! Packed with vibrant fillings like creamy avocado and fresh crab, each roll is perfectly coated for that irresistible crunch. Get ready to impress your friends with this fun and flavorful twist on traditional sushi!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- avocado
- cucumbers
🥩Meat & Seafood(3)
- fish roe
- frozen salmon
- fried shrimp
🥛Dairy & Eggs(2)
- cheddar cheese
- cream cheese
🫙Pantry Staples(2)
- 2 bags panko breadcrumbs
- 1 kg sushi rice (2.21 lbs)
🧂Spices & Seasonings(2)
- sweet paprika
- salt
📦Other(5)
- arugula
- chives
- Kewpie mayo
- fried onions
- 2 tempura batter packets
👨🍳 Instructions
- 1
Prepare sushi rice a day before and ensure it is properly cooked.
- 2
Cut all filling ingredients and set aside.
- 3
Briefly boil the frozen salmon, then mix with Kewpie mayo, salt, sweet paprika, and chives.
- 4
Prepare crispy potatoes as desired.
- 5
Coat shrimp in tempura batter and panko breadcrumbs, ensuring oil is hot for frying.
- 6
Use a bamboo mat to roll sushi, filling with various ingredients like cheddar cheese, cream cheese, arugula, cucumbers, and avocado.
- 7
Fry the sushi rolls after coating them in tempura batter and panko, ensuring they are cooked evenly.
- 8
Serve with good sushi sauces.
💡 Pro Tips
- ✓Fry sushi rolls at exactly 340-350°F because lower temps make soggy coating while higher temps burn panko before heating the center through.technique340-350°F
- ✓Double-coat with tempura batter then panko for maximum crunch - the batter creates a moisture barrier that keeps panko from getting soggy during frying.technique
- ✓Chill assembled rolls for 30-45 minutes before battering so the rice firms up and prevents the roll from falling apart when submerged in hot oil.timing30-45 minutes
- ✓Use day-old sushi rice because it has 15-20% less moisture than fresh rice, preventing oil splatter and creating a firmer texture that holds together during frying.ingredient15-20% less moisture
- ✓Fry rolls seam-side down first for 90 seconds to seal the nori before flipping - this prevents the roll from unraveling in the oil.timing90 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Fried Sushi Rolls
Dive into a mouthwatering homemade sushi experience with these crispy fried sushi rolls! Packed with vibrant fillings like creamy avocado and fresh crab, each roll is perfectly coated for that irresistible crunch. Get ready to impress your friends with this fun and flavorful twist on traditional sushi!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- avocado
- cucumbers
🥩Meat & Seafood(3)
- fish roe
- frozen salmon
- fried shrimp
🥛Dairy & Eggs(2)
- cheddar cheese
- cream cheese
🫙Pantry Staples(2)
- 2 bags panko breadcrumbs
- 1 kg sushi rice (2.21 lbs)
🧂Spices & Seasonings(2)
- sweet paprika
- salt
📦Other(5)
- arugula
- chives
- Kewpie mayo
- fried onions
- 2 tempura batter packets
👨🍳 Instructions
- 1
Prepare sushi rice a day before and ensure it is properly cooked.
- 2
Cut all filling ingredients and set aside.
- 3
Briefly boil the frozen salmon, then mix with Kewpie mayo, salt, sweet paprika, and chives.
- 4
Prepare crispy potatoes as desired.
- 5
Coat shrimp in tempura batter and panko breadcrumbs, ensuring oil is hot for frying.
- 6
Use a bamboo mat to roll sushi, filling with various ingredients like cheddar cheese, cream cheese, arugula, cucumbers, and avocado.
- 7
Fry the sushi rolls after coating them in tempura batter and panko, ensuring they are cooked evenly.
- 8
Serve with good sushi sauces.
💡 Pro Tips
- ✓Fry sushi rolls at exactly 340-350°F because lower temps make soggy coating while higher temps burn panko before heating the center through.technique340-350°F
- ✓Double-coat with tempura batter then panko for maximum crunch - the batter creates a moisture barrier that keeps panko from getting soggy during frying.technique
- ✓Chill assembled rolls for 30-45 minutes before battering so the rice firms up and prevents the roll from falling apart when submerged in hot oil.timing30-45 minutes
- ✓Use day-old sushi rice because it has 15-20% less moisture than fresh rice, preventing oil splatter and creating a firmer texture that holds together during frying.ingredient15-20% less moisture
- ✓Fry rolls seam-side down first for 90 seconds to seal the nori before flipping - this prevents the roll from unraveling in the oil.timing90 seconds