Crispy Tempura Sushi Rolls (Print Version)
# Ingredients:
→ For the Sushi Rice
01 -
1 1/2 cups sushi rice
02 -
1 1/2 cups water
03 -
2 tablespoons rice vinegar (optional)
04 -
1/2 teaspoon sugar
→ For the Shrimp Tempura California Roll
05 -
8 pre-cooked shrimp tempura or imitation crab
06 -
1 avocado, ripe but still firm, sliced
07 -
2 nori sheets, cut in half to make 4
→ For the Crunchy Topping
08 -
1 cup panko breadcrumbs
09 -
2-3 tablespoons olive oil
→ For Serving
10 -
Spicy Mayo
11 -
Soy sauce
12 -
Yum Yum sauce
13 -
Kani salad
# Instructions:
01 -
Cook sushi rice according to the package instructions. Once cooked, add rice vinegar (mixed with sugar) and allow to cool down slightly.
02 -
Preheat your oven to 450°F (235°C). Bake the frozen pre-cooked shrimp tempura for 10-15 minutes, depending on the size of the shrimp. Set aside.
03 -
Heat oil in a medium skillet over medium heat. Add the panko breadcrumbs and cook for 2-3 minutes until golden, stirring constantly. Allow to cool completely.
04 -
Cover the bamboo mat with plastic wrap to prevent rice from sticking. Place the nori on the mat, shiny side down. Spread about 3/4 cup of cooked rice over the nori evenly. Keep a bowl filled with water to dip your hands when working with rice.
05 -
Flip the nori over so the rice is facing down. Place 2 pieces of shrimp tempura and 2 slices of avocado on the nori. Roll it up tightly. Remove the plastic wrap. Repeat with the remaining nori sheets.
06 -
Place the panko breadcrumbs on sushi mat covered with plastic. Roll each sushi roll in the toasted breadcrumbs. Remove the plastic and slice sushi using a sharp knife.
07 -
Serve with spicy mayo, soy sauce, Yum Yum sauce, or Kani salad as desired.
# Notes:
01 -
Use slightly warm rice for easier spreading on the nori.
02 -
Keep your knife wet when cutting the sushi rolls for cleaner cuts.
03 -
You can substitute imitation crab for the shrimp tempura if preferred.
04 -
For a spicier version, add a thin layer of sriracha or spicy mayo inside the roll before adding the fillings.