Crunchy Roll Sushi

Crunchy Roll Sushi Recipe

Welcome back to our blog, food enthusiasts! Today, we are diving into the art of sushi-making with a delicious and fun recipe for Crunchy Roll Sushi. This recipe features crispy shrimp tempura, creamy avocado, and a delightful crunchy topping that will make your taste buds dance. Let’s get rolling!

Ingredients

For the Sushi Rice:

• 1 ½ cups sushi rice (uncooked short-grain sushi rice) 🍚
• 1 ½ cups water 💧
• 2 tablespoons sushi vinegar (or mix 1 tablespoon of rice vinegar and 1/2 tablespoon of sugar) 🍶

For the Tempura California Roll:

• 8 pre-cooked shrimp tempura (or substitute with cooked shrimp or imitation crab) 🍤
• 1 avocado (ripe but still firm, cut into thin slices; or substitute with sliced cucumber) 🥑
• 2 sheets nori (seaweed sheet) 🌿

For the Crunchy Topping:

• 1 cup Panko breadcrumbs 🍞
• 2 teaspoons olive oil 🫒

Optional for Serving:

• Unagi sauce 🥢
• Mayo 🍶

Instructions

Cook Sushi Rice & Prepare Other Ingredients:

1. Cook the Sushi Rice:
   • Add the rinsed sushi rice and water to the rice cooker.
   • Once cooked, transfer to a large bowl and let it cool down slightly.
   • When it’s still very warm, stir in the sushi vinegar and mix gently. 🍚
2. Cook Shrimp Tempura:
   • If you use premade frozen shrimp tempura, bake them at 450°F (230°C) for 10-15 minutes depending on the sizes of the shrimp. 🍤

Make the Crunchy Topping:

3. Prepare the Panko Breadcrumbs:
   • Add olive oil to a large skillet over medium heat. 🫒
4. Toast the Panko:
   • Add panko breadcrumbs and mix them together. 🍞
   • Cook for a few minutes or until the panko turns golden brown, stirring constantly. 🌾
5. Cool the Panko:
   • Let the toasted panko cool down. 🌬️

Make Tempura California Rolls:

6. Prepare the Bamboo Mat:
   • Wrap the bamboo mat with a piece of plastic wrap on top (to prevent the rice from sticking to the bamboo). 🌿
7. Prepare the Nori Sheet:
   • Cut the nori sheet in half using a pair of scissors. ✂️
   • Place half of the nori sheet on top of the bamboo mat, the shiny side facing down. 🌿
8. Spread the Rice:
   • Take about 3/4 cup of cooked rice and spread it over the nori sheet evenly. Dip your hands in vinegar water (Tezu water*) before handling the rice to prevent sticking. 🍚
9. Flip the Nori and Rice:
   • Flip everything so that the rice is facing down. 🔄
10. Add the Filling:
    • Place 2-3 pieces of shrimp tempura and 2 slices of avocado on top of the nori. 🍤🥑
11. Roll the Sushi:
    • Place the thumbs underneath the bamboo mat and lift the edge up and over the filling. 🍣
    • Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet. 🎋
    • Peel off the plastic wrap. 🚮

Assemble the Roll:

12. Add the Crunchy Topping:
    • Spoon the toasted bread crumbs on top of the sushi roll. Then place a new piece of plastic wrap on top, and cover with the sushi mat. Squeeze gently to shape the bread crumbs around the roll. 🍞
13. Slice and Serve:
    • Remove the mat from the roll while keeping the plastic wrap. Slice the roll into bite-size pieces. Remove the plastic wrap. Drizzle with unagi sauce or mayo and enjoy! 🍣🍶

Notes:

*Tezu water: A mixture of water and a small amount of rice vinegar to prevent the rice from sticking to your hands.

We hope you enjoy making and eating this Crunchy Roll Sushi as much as we did. Don’t forget to share your creations with us in the comments below or tag us on social media! Happy rolling! 🍣

Crunchy Roll Sushi

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• Author: Dulcia

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Ingredients

Scale 1x2x3x

For the Sushi Rice:
1 ½ cups sushi rice (uncooked short-grain sushi rice) 🍚
1 ½ cups water 💧
2 tablespoons sushi vinegar (or mix 1 tablespoon of rice vinegar and 1/2 tablespoon of sugar) 🍶
For the Tempura California Roll:
8 pre-cooked shrimp tempura (or substitute with cooked shrimp or imitation crab) 🍤
1 avocado (ripe but still firm, cut into thin slices; or substitute with sliced cucumber) 🥑
2 sheets nori (seaweed sheet) 🌿
For the Crunchy Topping:
1 cup Panko breadcrumbs 🍞
2 teaspoons olive oil 🫒
Optional for Serving:
Unagi sauce 🥢
Mayo 🍶

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Instructions

Cook Sushi Rice & Prepare Other Ingredients:
1️⃣ Add the rinsed sushi rice and water to the rice cooker. Once cooked, transfer to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar and mix gently. 🍚

2️⃣ Cook shrimp tempura. If you use premade frozen shrimp tempura, bake them at 450°F (230°C) for 10-15 minutes depending on the sizes of the shrimp. 🍤

Make the Crunchy Topping:
3️⃣ Add olive oil to a large skillet over medium heat. 🫒

4️⃣ Add panko breadcrumbs and mix them together. 🍞

5️⃣ Cook for a few minutes or until the panko turns golden brown, stirring constantly. 🌾

6️⃣ Let the toasted panko cool down. 🌬️

Make Tempura California Rolls:
7️⃣ Wrap the bamboo mat with a piece of plastic wrap on top (to prevent the rice from sticking to the bamboo). 🌿

8️⃣ Cut the nori sheet in half using a pair of scissors. ✂️

9️⃣ Place half of the nori sheet on top of the bamboo mat, the shiny side facing down. 🌿

🔟 Take about 3/4 cup of cooked rice and spread it over the nori sheet evenly. Dip your hands in vinegar water (Tezu water*) before handling the rice to prevent sticking. 🍚

1️⃣1️⃣ Flip everything so that rice is facing down. 🔄

1️⃣2️⃣ Place 2-3 pieces of shrimp tempura and 2 slices of avocado on top of the nori. 🍤🥑

1️⃣3️⃣ Place the thumbs underneath the bamboo mat and lift the edge up and over the filling. 🍣

1️⃣4️⃣ Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet. 🎋

1️⃣5️⃣ Peel off the plastic wrap. 🚮

Assemble the Roll:
1️⃣6️⃣ Spoon the toasted bread crumbs on top of the sushi roll. Then place a new piece of plastic wrap on top, and cover with the sushi mat. Squeeze gently to shape the bread crumbs around the roll. 🍞

1️⃣7️⃣ Remove the mat from the roll while keeping the plastic wrap. Slice the roll into bite-size pieces. Remove the plastic wrap. Drizzle with unagi sauce or mayo and enjoy! 🍣🍶