Crispy fried sushi

Step 1/6

• 50 ml mirin
• 50 ml soy sauce
• ½ tbsp sugar

• pot (small)

For the nitsume sauce, add mirin, soy sauce, and sugar to a small pot over medium heat and let simmer until thickened. Remove from heat and let cool down.

Step 2/6

• ½ cucumber
• ½ avocado
• 125 g salmon fillets
• ½ sweet potato

• knife
• cutting board
• frying pan

Quarter and deseed cucumber, then cut into matchsticks. Halve and pit avocado and cut the flesh into slices. Cut salmon into long strips. Halve dried seaweed sheets lengthwise and transfer to a sushi mat. Peel the sweet potato, cut into thin strips, transfer to a frying pan and fry until the sweet potato becomes soft.

Step 3/6

• 2 dried seaweed sheets
• 200 g sushi rice (cooked)
• 1 tbsp wasabi paste

• sushi mat

With damp hands, spread cooked sushi rice evenly onto the seaweed sheet. Spread wasabi paste in the center of the sushi rice. Fill with avocado and sweet potato for a vegetarian roll, or salmon and cucumber.

Step 4/6

• 3 flour
• 1 eggs
• 3 tbsp panko breadcrumbs

• 3 large bowls

Roll together tightly using the sushi mat. Add the flour, eggs, and panko to separate deep plates or bowls. Dredge the sushi rolls first in flour, then egg, then panko.

Step 5/6

• 75 ml vegetable oil

• frying pan (large)

Heat vegetable oil in a large frying pan and fry the sushi rolls until browned on all sides.

Step 6/6

• sushi ginger (for serving)
• soy sauce (for serving)
• wasabi paste (for serving)

Slice the fried rolls into pieces and drizzle with the nitsume sauce. Serve with sushi ginger, soy sauce, and wasabi. Enjoy!

Enjoy your meal!