Crispy Fried Sushi Rolls (Print Version)
# Ingredients:
→ Rice Base
01 -
1 cup short-grain white rice, thoroughly washed
02 -
1 cup water
03 -
1 tablespoon rice vinegar
04 -
1 tablespoon mirin
05 -
1 teaspoon sugar
06 -
½ teaspoon sea salt
→ Zesty Sauce
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
→ Roll Components
12 -
2 toasted nori sheets
13 -
1 cup cooked rice base
14 -
1 ½ teaspoons wasabi paste (if you want)
15 -
4 medium asparagus spears, raw or slightly steamed
16 -
6 long red bell pepper strips
17 -
12 medium shrimp, cooked
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, finely chopped
23 -
1 teaspoon sesame seeds
# Instructions:
01 -
Mix rice and water in a medium pot and bring to a boil over high heat. Then lower heat, put the lid on, and let it cook for 15 minutes without peeking.
02 -
After cooking, let the rice sit covered for 10 minutes. In a small bowl, mix together vinegar, mirin, sugar, and salt. Stir rice gently with a fork, pour the vinegar mix on top, and fold carefully to mix everything. Let it cool down to room temp.
03 -
Mix mayonnaise, sriracha, vinegar, soy sauce, and sugar in a small bowl until everything's combined smoothly. Put it aside for later.
04 -
Cover your bamboo sushi mat with plastic wrap. Put a nori sheet on the top edge. Spread ½ cup rice on the nori with damp fingers. Flip the nori so the rice touches the mat.
05 -
Smear half the wasabi on the nori. Put 2 asparagus spears about an inch from the bottom, then add 3 bell pepper strips, 6 shrimp, and 3 avocado pieces.
06 -
Use the mat to help you roll the nori over all the fillings, pressing down firmly as you go. Keep rolling until it's all sealed up. Put it down with the seam underneath and make another roll the same way.
07 -
Beat the egg in a shallow bowl. Put panko in another shallow dish. First dip each roll in the egg, then roll it in breadcrumbs to cover completely.
08 -
Warm oil in a big skillet or deep fryer over medium-high heat. Add your coated rolls and cook until they're golden and crunchy all around, about 3-5 minutes, turning now and then if you're using a pan.
09 -
Move the fried rolls to a cutting board. Cut them into 3/4-inch thick pieces with a sharp serrated knife. Put them on plates, drizzle your spicy sauce on top, and sprinkle with chopped scallions and sesame seeds. Serve right away while they're warm and crunchy.
# Notes:
01 -
Use a plastic-wrapped bamboo mat to stop rice from sticking. Keep some water nearby to wet your fingers when you're handling the sticky rice.