Fried Sushi Roll

Intro: Fried Sushi Roll

We all know Sushi, it's amazing! But what if Sushi was covered in a thin, crunchy layer of deliciousness. I know right! Here is a simple way of bringing your Sushi to the next level.

STEP 1: Making the Rice

Rinse the rice, this step is heavily debated so people say to do it some say don't, I just rinse it for about 10 seconds in cold running water.

Place the rice into the rice cooker, and add the cup of water. (I doubled the recipe, which is why there is so much in the picture) Cook rice for about 25-30 minutes or until soft and sticky.

When the rice is ready, its time for seasoning, you can use sushi seasoning if you want, but I never seem to have any on hand, instead add a tbsp. of vinegar, the tsp. of sugar, and salt. You can adjust the amounts as you want.

STEP 2: Prepping the Fillings

Cut all of your fillings into long thin slices, I used Cucumbers, and Avocado as well as Imitation crab flakes (don't Judge, I like the taste, sue me) Normally I would add a few carrot strips, but I didn't have any at hand.

You can use whatever you want, or have at hand, sky's the limit.

STEP 3: Prepping Your Station

Set out all the fillings along with the rice, place a small bowl of water on the side.

If you have a sushi mat you can use it but if not, no worries. you can make sushi well enough without it, all you really need is a large Ziploc bag.

Lay the bag flat and place a sheet of Nori on top of it.

STEP 4: Adding the Fillings to the Sushi Rolls

Wet your hands and Scoop out about 3/4 cup of rice form into a ball, you may need more, or less depending on how thick your spreading it,

Spread out the rice thinly, cover the Nori about 3/4 of the way, you should still be able to see the Nori through.

Flip the Nori sheet over so the rice is on the underside, and at the top.

Now you can lay out the fillings, you can be quite generous, lay them out right where the rice ends.

STEP 5: Optional Sushi Sauce

If you want you can add some of the sushi sauce, which you can make by mixing the Mayo, siracha and sesame oil together. this sauce is good for adding to the filling or dipping in the roll before eating as you prefer.

STEP 6: Rolling the Sushi

Lift up the end of the Nori without rice, and tuck it tightly around the filling.

Now using the Bag to help you roll the sushi a bit at a time, tuck it in tightly, and pull out the bag, repeat until you have a nice firm roll. This may take some practice, but don't worry you'll get the hang of it quickly.

Once you have one repeat the last two steps for the next two, or five as the case may be.

STEP 7: Making the Batter

To bring you sushi to the next level you will need two things: Tempura Batter and Toasted Bread crumbs, or Panko

To make the bread crumbs toast a piece of white bread, grate it, onto a baking sheet, and bake till crisp

For the Tempura batter lightly beat the egg, mix together the flour, salt, and ice water (don't put the actual ice into the batter) , and add the egg.

Wisk together lightly, it doesn't mater if there are a few lumps left.

Place the batter into a shallow dish where you can lay the sushi roll into.

Put the bread crumbs into a similar dish.

STEP 8: Frying the Sushi

Preheat the fryer to about 350-375*F, be sure to use a oil with a high smoke point.

Pick up one of the sushi rolls, dip both ends into the batter, then gently roll the the roll :) in the batter.

Next repeat with the bread crumbs, place the coated roll into the wire basket and lower it on the fryer immediately, be sure to stay out of the way of the sizzling oil droplets.

Frying the sushi roll will only take a minute or so, when the roll is golden brown lift it out, and place it onto a paper towel

STEP 9: Cutting and Serving

Leave the sushi to cool down a bit before serving.

Use a sharp knife to gently cut into 3/4 inch pieces, be carful you don't want to crush the roll.

Lay out the sushi slices on your serving tray, this sushi is best when served when cool but not refrigerated.

Serve with soy sauce or the dipping sauce of your preference. the one listed above is a favorite of mine but you can use what you prefer.

Enjoy!

Comments

[shalnachywyt]

I'm not fond of nori (seaweed) and it interferes with my thyroid meds. Can I just roll the roll up in a plastic wrap instead?

[Donnalteris]

Thats to bad! I'm not sure if that would work, maybe if you made your rice very sticky, or you could try making it with rice paper instead,

[shalnachywyt]

Isn't there a way to make these without the nori, or substitute some other vegetable? Spinach perhaps? Or those huge basil leaves?

[Donnalteris]

There are quite a few substitutes for nori paper if you plan on making a normal sushi roll, however for the roll to hold up in the fryer you will need something that has more support, you might like to try a spring roll wrapper, or rice paper. I've never used them for sushi specifically, but they work well for other fried rolls, you would just have to be a bit more gentle when rolling the sushi. I hope this helps, let me know how it works out for you.

[shalnachywyt]

Ah! The idea of using a spring roll rapper is a great one! I'll try that. Thanks!

[shalnachywyt]

Whoever invented Panko bread crumbs should get a Noble prize!

[Auroris]

Looks so tasty! Makes me wanna have a bite 🍱😋

[LBosh]

Will have to try making sushi soon, and definitely this deep fried way!

[WUVIE]

Wow, I'm not a big sushi fan, but these would definitely make me give it another try! No doubt the flavor would be incredible with that crispy crust. A splendid Instructable, indeed! Best of luck in the contest, you've got a great entry!

[Donnalteris]

Thank you! I think it tastes amazing, I hope you will too.

[ELECTRONFLYER1]

I LOVE SUSHI MADE IT YESTERDAY I EAT IT BECAUSE IT IS VERY HEALTHY

[Donnalteris]

There's nothing like taking something Healthy and deep Frying it :)