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Crunchy Roll Sushi

Perfect Crispy Sushi Roll

L. L. Sofia
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Quick & Easy Dinners
Cuisine Japanese Fusion
Servings 4 -6 sushi rolls
Calories 290 kcal

Ingredients
  

For the Sushi Rice:

  • 2 cups sushi rice short-grain rice
  • 2 ½ cups water
  • ¼ cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt

For the Sushi Filling:

  • 6 sheets nori seaweed sheets
  • 1 cup cooked shrimp tempura or imitation crab
  • 1 small cucumber julienned
  • 1 small avocado sliced
  • ¼ cup spicy mayo see below for recipe

For the Crispy Crunch Topping:

  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter or oil

For the Spicy Mayo Sauce:

  • ¼ cup Japanese mayo Kewpie
  • 1 tablespoon Sriracha sauce
  • 1 teaspoon lemon juice

Instructions
 

  • Step 1: Prepare the Sushi Rice
  • Rinse the sushi rice under cold water until the water runs clear.
  • Cook the rice according to package instructions (stovetop or rice cooker).
  • In a small saucepan, heat rice vinegar, sugar, and salt until dissolved.
  • Gently mix the seasoning into the warm rice and let it cool.
  • ✔️ Pro Tip: Use a wooden spoon to mix the rice—this prevents it from becoming mushy!
  • Step 2: Make the Crispy Panko Topping
  • Heat butter or oil in a pan over medium heat.
  • Add panko breadcrumbs and toast them until golden brown (about 3-5 minutes).
  • Transfer to a plate and let them cool.
  • ✔️ For extra crunch, use Japanese-style panko breadcrumbs!
  • Step 3: Prepare the Fillings
  • Slice avocado, cucumber, and shrimp tempura or crab into thin strips.
  • In a small bowl, mix Japanese mayo, Sriracha, and lemon juice to create the spicy mayo sauce.
  • ✔️ Want it extra spicy? Add a few drops of chili oil!
  • Step 4: Assemble the Sushi Rolls
  • Place a sheet of nori (shiny side down) on a bamboo sushi mat.
  • Wet your hands and spread a thin layer of sushi rice evenly over the nori.
  • Arrange shrimp tempura (or crab), avocado, cucumber, and spicy mayo in a line near the edge of the rice.
  • Using the bamboo mat, roll the sushi tightly.
  • ✔️ Rolling Tip: Apply gentle pressure while rolling to keep everything in place!
  • Step 5: Coat with Crunchy Panko Topping
  • Brush the top of each sushi roll with a little spicy mayo.
  • Sprinkle the golden crispy panko breadcrumbs over the rolls.
  • Slice into bite-sized pieces using a sharp knife.
  • ✔️ For extra crunch, add a drizzle of eel sauce or extra spicy mayo!

Notes

✔️ Make it vegetarian – Swap shrimp for tofu tempura.
✔️ Gluten-free option – Use gluten-free panko breadcrumbs.
✔️ Extra crispy roll – Double coat with panko before slicing.