Fried Sushi Roll

Crispy on the outside and packed with fresh, flavorful fillings, this Fried Sushi Roll recipe is a mouthwatering twist on traditional sushi. Featuring perfectly seasoned sushi rice, nori sheets, and a vibrant medley of fresh fish (or cooked seafood), creamy avocado, and crisp cucumber, each roll is dipped in a light tempura batter and fried to golden perfection. The result is a delightful combination of crunch and umami in every bite. Perfect for sushi enthusiasts looking to try something new, this recipe is easier to make than it seems and ideal for impressing guests or indulging in a cozy night in. Serve with soy sauce, wasabi, and pickled ginger for the ultimate sushi experience at home. Ready in under an hour, it’s the perfect blend of tradition and innovation!

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 4 sheets Nori sheets
• 200 grams Fresh fish or cooked seafood (e.g., salmon, tuna, crab)
• 1 medium Avocado
• 1 small Cucumber
• 1 cup Tempura batter mix
• 0.75 cup Cold water
• 2 cups Vegetable oil (for frying)
• 0 to taste Soy sauce
• 0 to taste Wasabi
• 0 to taste Pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine with 1.25 cups of water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to boil, reduce heat, and simmer covered for about 15 minutes. Let it stand covered for 10 more minutes off the heat.

Step 2

Mix rice vinegar, sugar, and salt in a small bowl. Gently fold this mixture into the hot rice, then let it cool to room temperature.

Step 3

Slice the fresh fish/seafood into thin strips suitable for filling. Cut the avocado in half, remove the pit, scoop out the flesh, and slice it thinly. Peel and cut the cucumber into long thin strips.

Step 4

Lay a bamboo sushi mat on a flat surface and place a sheet of nori on top, shiny side down. Spread approximately 1/4 cup of the cooled sushi rice over the nori, leaving a 1-inch gap at the top edge.

Step 5

Arrange the fish/seafood, avocado slices, and cucumber strips lengthwise on the rice. Roll the sushi tightly using the bamboo mat, pressing gently but firmly. Seal the edge with a little water if needed.

Step 6

Repeat the process with the remaining nori sheets and fillings.

Step 7

In a mixing bowl, combine the tempura batter mix with cold water and stir until just incorporated. Avoid overmixing.

Step 8

Heat vegetable oil to 350°F (180°C) in a deep saucepan or fryer.

Step 9

Carefully dip each sushi roll into the tempura batter, ensuring even coating. Gently add one roll at a time into the hot oil using a slotted spoon or tongs.

Step 10

Fry each roll for about 2 minutes until golden brown and crispy. Remove and drain on paper towels.

Step 11

Slice each fried sushi roll into pieces. Serve warm with soy sauce, wasabi, and pickled ginger on the side.

Nutrition Facts

Serving size	2091.1 grams (2091.1g)

Amount per serving	% Daily Value*
Calories	5951

Total Fat 514.50g	660%
Saturated Fat 75.50g	378%
Polyunsaturated Fat 2.90g
Cholesterol 122mg	41%
Sodium 7614mg	331%
Total Carbohydrate 273.60g	99%
Dietary Fiber 21.90g	78%
Total Sugars 18.70g
Protein 88.10g	176%

Vitamin D 740IU	3702%
Calcium 271mg	21%
Iron 11mg	62%
Potassium 2819mg	60%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.2%

Protein: 5.8%

Carbs: 18.0%