Description
Crunchy roll sushi delivers a delightful fusion of crispy tempura shrimp, creamy avocado, and cool cucumber wrapped in perfectly seasoned rice. Drizzled with spicy mayo and eel sauce, this Japanese-inspired creation promises a harmonious blend of textures that will transport you to culinary bliss.
Ingredients
Scale
Protein:
- 8 pre-cooked shrimp tempura
Produce:
- 1 avocado (ripe but still firm)
- 2 sheets nori (seaweed sheet)
Rice and Base Ingredients:
- 1.5 cups sushi rice (uncooked short-grain sushi rice)
- 1.5 cups water
- 2 tablespoons sushi vinegar
Crunchy Topping:
- 1 cup panko breadcrumbs
- 2 teaspoons olive oil
Condiments and Optional Serving Items:
- unagi sauce
- mayonnaise
Instructions
- Rinse sushi rice thoroughly and combine with water in a rice cooker. Once cooked, transfer to a large bowl and let cool slightly.
- While rice is still warm, gently fold in sushi vinegar until evenly distributed and glossy.
- Prepare shrimp tempura by baking frozen pieces at high heat until crispy and golden.
- Heat olive oil in a skillet over medium temperature.
- Add panko breadcrumbs and toast, stirring continuously until they develop a rich, golden-brown color.
- Remove breadcrumbs from heat and allow to cool completely, maintaining their crispy texture.
- Cover a bamboo mat with plastic wrap to prevent rice from sticking.
- Cut nori sheet precisely in half using sharp scissors.
- Position nori sheet on the mat with the shiny side facing downward.
- Wet hands with vinegar water to prevent sticking, then spread rice evenly across the nori, leaving a small border.
- Carefully invert the rice-covered nori so the rice layer faces down.
- Arrange shrimp tempura and avocado slices along the bottom edge of the nori.
- Using the bamboo mat, lift the edge and gently fold it over the filling.
- Continue rolling, applying consistent pressure to create a tight, compact cylinder.
- Seal the roll by pressing gently and removing the plastic wrap.
- Generously coat the exterior with toasted panko breadcrumbs, using plastic wrap to help adhere the coating.
- Slice the roll into uniform pieces, drizzle with unagi sauce or mayonnaise, and serve immediately.
Notes
- Rinse sushi rice thoroughly to remove excess starch, ensuring a perfect sticky texture for rolling.
- Toast panko breadcrumbs carefully to achieve a golden, crispy coating without burning.
- Use vinegar water (Tezu) on hands to prevent rice from sticking and make handling easier.
- Ensure shrimp tempura is hot and crispy before placing inside the roll for maximum flavor and texture.
- Work with room temperature ingredients to help the sushi roll form smoothly and hold its shape.
- Squeeze the roll gently with the mat to create a compact, well-formed sushi piece that won’t fall apart when cut.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 620
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 88 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 80 mg