Description
Crunchy roll sushi delivers a delightful Japanese-inspired fusion of crispy tempura shrimp, creamy avocado, and cucumber. Spicy mayo and toasted sesame seeds complete this irresistible bite that will transport you to culinary bliss.
Ingredients
Scale
- 8 shrimp tempura (pre-cooked)
- 1 avocado (ripe but still firm)
- 2 nori sheets
- 1.5 cups (360 ml) sushi rice (uncooked short-grain)
- 1.5 cups (360 ml) water
- 2 tbsps (30 ml) sushi vinegar
- 1 cup (240 ml) panko breadcrumbs
- 2 tsp (10 ml) olive oil
- unagi sauce
- mayonnaise
Instructions
- Rice Preparation: Rinse sushi rice and cook in rice cooker. Transfer to a bowl and fold in sushi vinegar while warm, creating a glossy, evenly coated texture.
- Tempura and Breadcrumb Creation: Bake frozen shrimp tempura until crispy and golden. In a skillet, toast panko breadcrumbs to a rich, golden-brown color, then cool completely to maintain crunchiness.
- Sushi Rolling Setup: Wrap bamboo mat with plastic wrap. Halve nori sheet and position shiny-side down. Wet hands with vinegar water and spread rice evenly on nori, leaving a small border.
- Roll Assembly: Invert nori so rice faces down. Arrange shrimp tempura and avocado along the bottom edge. Using the mat, fold and roll with consistent pressure, creating a tight cylinder.
- Finishing Touches: Seal roll and coat exterior with toasted panko breadcrumbs using plastic wrap. Slice into uniform pieces, drizzle with unagi sauce or mayonnaise, and serve immediately.
Notes
- Prep Rice Perfectly: Rinse sushi rice thoroughly to remove excess starch, ensuring fluffy and separate grains for the perfect texture.
- Master Breadcrumb Technique: Toast panko slowly and evenly, stirring continuously to achieve a golden-brown color without burning, which adds critical crunch.
- Handle Nori with Care: Use sharp scissors for precise cutting and always place the shiny side down when rolling to maintain the best appearance and texture.
- Control Moisture Strategically: Wet hands with vinegar water when handling rice to prevent sticking and add subtle flavor, creating smoother rolling and better overall sushi construction.
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 3
- Calories: 482
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 100 mg