Deep Fried Sushi Roll (Print Version)
# Ingredients:
→ Sushi Rice
01 -
1 cup Japonica or short-grain white rice, rinsed very well
02 -
1 cup water
03 -
1 tablespoon rice vinegar
04 -
1 tablespoon mirin
05 -
1 teaspoon sugar
06 -
½ teaspoon sea salt
→ Spicy Mayonnaise
07 -
⅓ cup mayonnaise
08 -
1 tablespoon sriracha
09 -
2 teaspoons rice vinegar
10 -
2 teaspoons soy sauce or tamari
11 -
1 teaspoon cane sugar
→ Sushi Rolls
12 -
2 toasted nori sheets
13 -
1 cup cooked sushi rice
14 -
1 ½ teaspoons wasabi paste (optional)
15 -
4 medium fresh asparagus spears, raw or lightly steamed
16 -
6 long slices of red bell pepper
17 -
12 medium cooked shrimp
18 -
6 avocado slices
19 -
1 whole egg
20 -
½ cup panko breadcrumbs
21 -
1 cup neutral oil (grapeseed, canola, or avocado)
22 -
2 scallions, minced
23 -
1 teaspoon sesame seeds
# Instructions:
01 -
In a medium saucepot over high heat, combine rice and water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes without opening the lid.
02 -
Turn off heat and let rice rest for 10 minutes. Meanwhile, whisk together vinegar, mirin, sugar, and salt in a small bowl. Fluff rice gently with a fork, pour vinegar mixture over rice, and fold gently to coat evenly. Allow rice to cool to room temperature.
03 -
In a small mixing bowl, whisk together mayonnaise, sriracha, vinegar, soy sauce, and sugar until smooth. Set aside.
04 -
Line bamboo sushi mat with plastic wrap. Place one nori sheet at the top edge of the mat. Spread ½ cup of rice over the nori using wet fingers. Turn the nori sheet over so rice faces the mat.
05 -
Spread half the wasabi over the nori. Layer 2 asparagus spears about 1-inch from the bottom edge, followed by 3 strips of bell pepper, 6 shrimp, and 3 avocado slices.
06 -
Using the mat as a guide, tightly roll the nori over the filling, pressing firmly as you go. Continue rolling until completely sealed. Place seam-side down and repeat with the second roll.
07 -
Whisk egg in a shallow bowl. Place panko breadcrumbs in another shallow dish. Dip each sushi roll first in egg, then coat thoroughly with breadcrumbs.
08 -
Heat oil in a large skillet over medium-high heat or in a deep fryer. Add coated rolls and fry until golden brown and crisp on all sides, about 3-5 minutes, turning occasionally if pan-frying.
09 -
Transfer fried rolls to a cutting board. Using a sharp serrated knife, slice into 3/4-inch thick pieces. Arrange on serving plates, drizzle with spicy mayonnaise, and garnish with minced scallions and sesame seeds. Serve immediately while warm and crunchy.
# Notes:
01 -
For best results, use a bamboo sushi mat covered with plastic wrap to prevent sticking. Keep a small bowl of water nearby to wet your fingers when handling rice.