Crunchy Sushi Roll

Dive into the irresistible flavors and textures of the Crunchy Sushi Roll, a crispy twist on classic sushi that’s sure to elevate your dining experience. This recipe pairs creamy avocado, refreshing cucumber, and savory imitation crab, all rolled up in perfectly seasoned sushi rice and nori. What sets this roll apart is its golden, crunchy exterior, achieved by dipping the sushi in light tempura batter and coating it with panko breadcrumbs before frying to perfection. With a prep time of under an hour, this homemade sushi is surprisingly easy to create and perfect for impressing guests or treating yourself. Serve it with soy sauce, wasabi, and pickled ginger for the ultimate gourmet experience. Whether you're a sushi enthusiast or new to the art of rolling, this recipe brings restaurant-quality sushi to your kitchen.

Nutriscore Rating: 60/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

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

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear.

Step 2

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.

Step 3

Remove the rice from heat and let it stand, covered, for 10 minutes. Fluff with a fork.

Step 4

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.

Step 5

Lay out a bamboo sushi mat and place a sheet of plastic wrap over it. Lay a nori sheet on the plastic wrap.

Step 6

Spread a thin layer of cooled sushi rice over the nori, leaving a small margin at the top edge.

Step 7

In the center of the rice, lay a line of cucumber, avocado, and imitation crab sticks.

Step 8

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.

Step 9

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.

Step 10

Heat vegetable oil in a deep fryer or a large, deep pan over medium heat until it reaches 350°F (175°C).

Step 11

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.

Step 12

Slice each roll into 8 pieces and serve with soy sauce, wasabi, and pickled ginger on the side.

Nutrition Facts

Serving size	(2379.6g)

Amount per serving	% Daily Value*
Calories	5335.9

Total Fat 429.1g	0%
Saturated Fat 61.2g	0%
Polyunsaturated Fat 269.2g
Cholesterol 44.8mg	0%
Sodium 7473.9mg	0%
Total Carbohydrate 352.5g	0%
Dietary Fiber 13.1g	0%
Total Sugars 47.7g
Protein 55.4g	0%

Vitamin D 0IU	0%
Calcium 268.0mg	0%
Iron 9.8mg	0%
Potassium 1222.2mg	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: 70.3%

Protein: 4.0%

Carbs: 25.7%