Deep-Fried Sushi Rolls (Printable version)

Crispy sushi rolls with savory salmon, avocado, cucumber, and creamy accents. Perfect for sharing.

# What You'll Need:

→ Sushi Rice

01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon granulated sugar
05 - 1/2 teaspoon salt

→ Fillings

06 - 3.5 ounces sushi-grade salmon or cooked shrimp, cut into thin strips
07 - 1/2 avocado, sliced
08 - 1/2 cucumber, julienned
09 - 2 tablespoons cream cheese (optional)

→ Nori & Coating

10 - 4 sheets nori (seaweed)
11 - 1 cup all-purpose flour
12 - 2 large eggs, beaten
13 - 1 cup panko breadcrumbs

→ Frying

14 - 3 cups vegetable oil (for deep-frying)

→ To Serve

15 - Soy sauce
16 - Pickled ginger
17 - Wasabi

# How to Prepare:

01 - Rinse sushi rice thoroughly under cold water until water runs clear, then combine with 1 1/4 cups water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to boil, reduce heat, cover, and simmer for 15–20 minutes. Let rest covered for 10 minutes.
02 - Warm rice vinegar, granulated sugar, and salt in a small saucepan, stirring until dissolved. Pour over hot rice and gently fold to combine. Allow rice to cool to room temperature.
03 - Place bamboo sushi rolling mat on a clean surface and cover with plastic wrap. Position one sheet of nori shiny side down onto the mat.
04 - Using wet fingers, evenly spread sushi rice over the nori, leaving a 1-inch border at the top edge.
05 - Arrange salmon or shrimp, avocado, cucumber, and cream cheese (if desired) in a single line across the lower third of the rice.
06 - Starting from the filled edge, roll the sushi tightly using the mat, applying gentle pressure to seal the edge. Repeat the process for remaining sheets.
07 - Lightly coat each roll with all-purpose flour, then dip in beaten egg, and evenly cover with panko breadcrumbs.
08 - Heat vegetable oil in a deep pot or fryer to 350°F. Fry rolls one at a time for 2–3 minutes, turning to ensure all sides are golden and crispy. Remove with slotted spoon and drain on paper towels.
09 - Allow rolls to cool slightly, then slice each with a sharp damp knife. Plate and serve accompanied by soy sauce, pickled ginger, and wasabi.

# Expert advice:

01 -
  • Crispy tempura-style finish without any special flour
  • Customizable with your favorite fillings from fresh fish to veggie
  • Showstopping presentation perfect for parties
  • Great way to use leftover sushi rice or extra ingredients on hand
02 -
  • Loaded with fiber and protein for a balanced meal
  • Can be made ahead and reheated in the oven for extra crispness
  • A fun way to introduce sushi to skeptics who love fried foods
03 -
  • Wet your knife after each cut for perfectly clean slices every time
  • Let the rolls rest for five minutes after frying before cutting to keep the fillings intact
  • Test the oil temperature with a pinch of panko crumbs they should sizzle but not burn instantly
  • Rolling tightly is key to ensuring all the fillings stay put during frying If you have extra time chill the rolls in the fridge before breading to make this step even easier

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