Crispy fried sushi

Crispy fried sushi

Based on 6 ratings
In app
"Every sushi fan needs to try this crispy fried version. If you’re a fan of both crunchy and soft, deep-fry your sushi to enjoy the delicious, contrasting textures. In this recipe, you’ll find an easy alternative to tempura batter that doesn’t compromise on crispiness! You’ll also love the sweet and salty nitsume sauce made from soy sauce, sweet rice wine, and sugar. Enjoy with creative fillings of your choice, such as fish, shrimp, meat, vegetables, eggs… or whatever you’re in the mood for!"
Difficulty
Medium 👍
Preparation
50 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
200 g
sushi rice (cooked)
2
dried seaweed sheets
50 ml
mirin
½ tbsp
sugar
1 tbsp
wasabi paste
3 tbsp
panko breadcrumbs
75 ml
vegetable oil
sushi ginger (for serving)
wasabi paste (for serving)

Utensils

pot (small), knife, cutting board, frying pan, sushi mat, 3 large bowls, frying pan (large)

Nutrition per serving

Cal1021
Fat54 g
Protein28 g
Carb99 g
  • Step 1/6

    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.
    • 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

    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.
    • 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

    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.
    • 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

    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.
    • 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

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

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

    Crispy fried sushi
FAQ

Yes! After coating them in the batter, toss them into a preheated air fryer at 190°C/380°F until all sides are crispy golden.

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