Introduction to Crispy Tempura Fried Sushi Rolls

Welcome to the world of Crispy Tempura Fried Sushi Rolls! If you’re anything like me, you crave that perfect crunch paired with fresh flavors. This recipe is a delightful way to impress your loved ones or simply treat yourself after a long day. Imagine golden, crunchy sushi rolls filled with creamy fillings and fresh fish, all lightly battered and fried to perfection. It’s a quick solution for busy weeknights or a fun weekend project. Trust me, once you try these, you’ll be hooked on the satisfying crunch and vibrant flavors!

Why You’ll Love This Crispy Tempura Fried Sushi Rolls

These Crispy Tempura Fried Sushi Rolls are not just a treat for your taste buds; they’re a breeze to make! With just a few simple steps, you can whip up a dish that’s both impressive and delicious. The combination of crunchy tempura batter and fresh ingredients creates a flavor explosion. Plus, they’re perfect for sharing at gatherings or enjoying solo on a cozy night in. Who wouldn’t love that?

Ingredients for Crispy Tempura Fried Sushi Rolls

Gathering the right ingredients is key to making these Crispy Tempura Fried Sushi Rolls shine. Here’s what you’ll need:

Sushi rice: This short-grain rice is sticky and perfect for holding your rolls together.
Water: Essential for cooking the rice to fluffy perfection.
Rice vinegar: Adds a tangy flavor that balances the richness of the fillings.
Sugar: Just a touch to enhance the flavor of the rice.
Salt: A pinch to season the rice.
Sushi-grade salmon or tuna: Fresh fish is a must for that melt-in-your-mouth experience.
Avocado: Creamy and rich, it adds a lovely texture.
Cream cheese: This gives a delightful creaminess that pairs beautifully with the fish.
Cucumber: Fresh and crunchy, it adds a refreshing bite.
Nori: Seaweed sheets that wrap everything up, providing a savory flavor.
All-purpose flour: The base for your tempura batter, giving it structure.
Cornstarch: Helps create that light, crispy texture we all love.
Baking powder: A little lift for the batter, making it airy.
Egg: Cold eggs help bind the batter together.
Ice-cold sparkling water: This is the secret to a light and crispy batter.
Panko breadcrumbs: These Japanese-style breadcrumbs give an extra crunch.
Neutral oil: For frying, choose vegetable or canola oil for a clean taste.
Eel sauce or soy sauce: A drizzle of this adds a savory finish.
Pickled ginger: A palate cleanser that complements the sushi.
Wasabi: For those who like a spicy kick!

For exact measurements, check the bottom of the article where you can find everything available for printing. Feel free to experiment with different fillings based on your taste preferences!

How to Make Crispy Tempura Fried Sushi Rolls

Now that you have all your ingredients ready, let’s dive into the fun part: making these Crispy Tempura Fried Sushi Rolls! Follow these simple steps, and you’ll be on your way to a crunchy delight that will impress everyone.

Start by rinsing the sushi rice under cold water until the water runs clear. This removes excess starch and helps the rice cook evenly.

Then, combine the rinsed rice with water in a pot and bring it to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 18 minutes.

After cooking, remove it from heat and let it sit for 10 minutes.

Finally, mix rice vinegar, sugar, and salt in a small bowl. Fold this mixture into the warm rice gently. Let it cool slightly before using.

Step 2: Assemble the Sushi Rolls

Grab a bamboo mat and lay a sheet of nori on it, shiny side down.

Spread a thin layer of sushi rice evenly over the nori, leaving about an inch at the top.

Now, it’s time to add your fillings! Place strips of salmon or tuna, avocado, cream cheese, and cucumber in the center of the rice.

With the bamboo mat, roll the sushi tightly away from you, pressing gently to keep everything together.

Seal the edge with a little water to hold it in place. Repeat this process for the second roll.

Step 3: Make the Tempura Batter

In a mixing bowl, whisk together the all-purpose flour, cornstarch, and baking powder.

Next, crack the cold egg into the bowl and pour in the ice-cold sparkling water.

Gently mix until just combined; it’s okay if the batter is a bit lumpy.

This batter is what will give your rolls that crispy tempura coating!

Step 4: Fry the Sushi Rolls

Heat a deep pot or fryer with neutral oil to 350°F (175°C).

While the oil heats, dip each sushi roll into the tempura batter, ensuring it’s fully coated.

Then, roll the battered sushi in panko breadcrumbs for that extra crunch.

Carefully place the rolls in the hot oil, frying them for about 2-3 minutes.

Turn them occasionally until they’re golden brown and crispy.

Once done, drain them on paper towels to remove excess oil.

Step 5: Serve and Enjoy

Using a sharp, wet knife, cut each roll into 8 pieces.

This helps prevent squishing the rolls.

Drizzle with eel sauce or soy sauce for added flavor.

Serve your Crispy Tempura Fried Sushi Rolls with pickled ginger and wasabi on the side.

Now, sit back and enjoy the fruits of your labor!

Tips for Success

Make sure your oil is hot enough before frying; this ensures a crispy texture.
Use a sharp knife to cut the rolls, preventing them from squishing.
Don’t overcrowd the pot while frying; it can lower the oil temperature.
Feel free to experiment with fillings; try shrimp, veggies, or even spicy tuna!
Keep the batter slightly lumpy for the best crunch.

Equipment Needed

Bamboo mat: Essential for rolling sushi; a clean kitchen towel can work in a pinch.
Sharp knife: For cutting rolls; a serrated knife can also do the trick.
Deep pot or fryer: Needed for frying; a heavy skillet can be a good alternative.
Mixing bowls: For preparing the batter; any large bowl will suffice.
Measuring cups and spoons: For accuracy; you can use a kitchen scale if needed.

Variations of Crispy Tempura Fried Sushi Rolls

Spicy Tuna Rolls: Add a spicy mayo mix to your tuna for a kick. Just blend mayonnaise with sriracha to taste.
Vegetarian Delight: Swap fish for tempura-fried sweet potato, zucchini, or bell peppers for a delicious veggie option.
California Rolls: Use imitation crab, avocado, and cucumber for a classic twist that’s always a crowd-pleaser.
Tempura Shrimp: Replace fish with tempura shrimp for a crunchy, seafood-filled experience.
Gluten-Free Option: Use gluten-free flour and panko breadcrumbs to make a gluten-free version of these crispy rolls.

Serving Suggestions for Crispy Tempura Fried Sushi Rolls

Side Salad: Pair with a light cucumber and seaweed salad for a refreshing contrast.
Drinks: Enjoy with green tea or a crisp sake to enhance the flavors.
Presentation: Serve on a wooden platter, garnished with sesame seeds and microgreens for a beautiful touch.
Dipping Sauces: Offer both eel sauce and soy sauce for variety.

FAQs about Crispy Tempura Fried Sushi Rolls

Can I make Crispy Tempura Fried Sushi Rolls ahead of time?

While it’s best to enjoy these rolls fresh for that perfect crunch, you can prepare the sushi rolls in advance. Just keep them wrapped tightly in plastic wrap in the fridge. Fry them just before serving for the ultimate crispy experience!

What can I use instead of sushi-grade fish?

If sushi-grade fish isn’t available, you can use cooked shrimp, crab, or even tempura vegetables. The beauty of these Crispy Tempura Fried Sushi Rolls is their versatility!

How do I store leftover sushi rolls?

Store any leftover rolls in an airtight container in the fridge. They’re best eaten within a day, but you can reheat them in an air fryer for a few minutes to regain some crunch.

Can I make the tempura batter without egg?

Absolutely! You can substitute the egg with a flaxseed meal mixed with water or use a commercial egg replacer. This way, you can still achieve that crispy texture without the egg.

What dipping sauces pair well with these rolls?

Besides eel sauce and soy sauce, you can try spicy mayo or ponzu sauce for a zesty kick. Each sauce adds a unique flavor that complements the crispy tempura perfectly!

Final Thoughts

Making Crispy Tempura Fried Sushi Rolls is more than just cooking; it’s an adventure in flavor and texture. The joy of biting into that golden, crunchy exterior, followed by the fresh, creamy fillings, is simply unbeatable. Whether you’re impressing guests or enjoying a cozy night in, these rolls bring a sense of accomplishment and delight. Plus, the versatility of fillings means you can customize them to suit any palate. So, roll up your sleeves, gather your ingredients, and dive into this culinary journey. Trust me, you’ll be savoring every crispy bite!

Crispy Tempura Fried Sushi Rolls: Discover a Crunchy Delight!

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Author: Claire Weston
Total Time: 30 minutes
Yield: 2 rolls (16 pieces) 1x
Diet: Gluten Free

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Description

Golden, crunchy sushi rolls filled with fresh fish, creamy fillings, and veggies — lightly battered and fried to crispy perfection, then drizzled with sauce.

Ingredients

Scale

1 cup sushi rice
1 ¼ cups water
2 tbsp rice vinegar
1 tbsp sugar
½ tsp salt
4 oz sushi-grade salmon or tuna (sliced into strips)
½ avocado (sliced)
2 oz cream cheese (cut into strips)
½ cucumber (julienned)
2 sheets nori (seaweed)
Small bowl of water (for sealing edges)
½ cup all-purpose flour
½ cup cornstarch
1 tsp baking powder
1 egg (cold)
½ cup ice-cold sparkling water (add more if needed)
2 cups panko breadcrumbs (for coating)
Neutral oil (vegetable or canola), for deep frying
Eel sauce (unagi sauce) or soy sauce drizzle
Pickled ginger
Wasabi

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Instructions

Rinse rice until water runs clear. Cook with water.
Mix rice vinegar, sugar, and salt; fold into warm rice. Let cool slightly.
Place nori on a bamboo mat. Spread sushi rice evenly, leaving 1 inch at the top.
Add salmon, avocado, cream cheese, and cucumber in the center.
Roll tightly, sealing edge with water. Repeat for second roll.
In a bowl, whisk flour, cornstarch, and baking powder. Add egg and sparkling water; mix gently (should be slightly lumpy).
Dip sushi rolls into batter, then roll in panko breadcrumbs.
Heat oil to 350°F (175°C).
Fry sushi rolls 2–3 minutes, turning, until golden and crispy. Drain on paper towels.
Cut into 8 pieces per roll with a sharp, wet knife.
Drizzle with eel sauce or soy sauce.
Serve with pickled ginger and wasabi.

Notes

Ensure the oil is hot enough before frying for the best crispiness.
Experiment with different fillings based on personal preference.
Use a sharp knife to prevent the rolls from squishing when cutting.

Prep Time: 25 minutes
Cook Time: 5 minutes
Category: Appetizer
Method: Frying
Cuisine: Japanese

Nutrition

Serving Size: 2 pieces
Calories: 250
Sugar: 1g
Sodium: 300mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 8g
Cholesterol: 30mg