Crispy Tempura Crunch Sushi Roll

Indulge in the perfect fusion of texture and flavor with this Crispy Tempura Crunch Sushi Roll recipe, a must-try for sushi enthusiasts! This delectable roll combines the creamy richness of avocado, the refreshing crunch of cucumber, and the delicate slices of sushi-grade salmon or tuna, all wrapped in seasoned sushi rice and a sheet of nori. What sets this roll apart is its irresistibly crispy coating of panko breadcrumbs and golden tempura crisps, adding a satisfying crunch to every bite. The recipe is approachable yet impressive, featuring step-by-step instructions for crafting sushi at home, from perfectly seasoned rice to the final delicate roll. Perfect for a sushi night, this roll is best served with a side of soy sauce for dipping. The result? A restaurant-quality dish you can proudly make in your own kitchen!

Nutriscore Rating: 63/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Set up a clean workspace with a bamboo sushi mat. Place a sheet of nori on the mat, shiny side down.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Roll the sushi roll in panko breadcrumbs, pressing firmly to adhere the crumbs to the surface.

Step 10

Sprinkle the tempura crisps over the top of the roll, pressing gently to adhere.

Step 11

Slice the roll into 8 pieces with a sharp knife, wiping the knife clean between cuts.

Step 12

Serve the crispy sushi rolls with soy sauce on the side.

Nutrition Facts

Serving size	(2637.3g)

Amount per serving	% Daily Value*
Calories	6089.7

Total Fat 476.7g	0%
Saturated Fat 70.8g	0%
Polyunsaturated Fat 271.7g
Cholesterol 124.7mg	0%
Sodium 6970.1mg	0%
Total Carbohydrate 382.2g	0%
Dietary Fiber 21.7g	0%
Total Sugars 35.8g
Protein 93.2g	0%

Vitamin D 1192.9IU	0%
Calcium 232.7mg	0%
Iron 13.3mg	0%
Potassium 2659.8mg	0%

*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.

Source of Calories

Fat: 69.3%

Protein: 6.0%

Carbs: 24.7%