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Crispy Panko-Fried Sushi Roll

This exciting fusion appetizer features a crispy panko-fried sushi roll filled with cool, fresh ingredients like cream cheese, avocado, cucumber, and sashimi-grade salmon, drizzled with sriracha mayo and eel sauce.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 3 sheets nori (seaweed for rolling)
  • 3 cups cooked sushi rice (seasoned with sushi vinegar)
  • 3 tablespoons sushi vinegar (for seasoning the rice)
  • 1 cup all-purpose flour (for the batter)
  • 2 tablespoons cornstarch (for crispy texture)
  • water (as needed for the slurry)
  • 2 cups Japanese panko breadcrumbs (for coating)
  • oil (for frying, vegetable or neutral oil, enough to reach 350°F)
  • 4 ounces cream cheese (softened)
  • 1 whole cucumber (thinly sliced)
  • 1 whole ripe avocado (sliced)
  • 6 ounces sashimi-grade salmon (thinly sliced)
  • Sriracha mayo (for a spicy kick)
  • Eel sauce (for umami sweetness)
  • Furikake (Japanese seasoning blend for garnish)

Instructions

  1. Cook sushi rice according to package directions using a rice cooker or stovetop method.
  2. While the rice is still warm, gently fold in the sushi vinegar until evenly distributed throughout all the grains.
  3. Spread the seasoned rice on a clean surface and allow it to cool completely before using, about 15 to 20 minutes.
  4. In a medium bowl, whisk together the flour and cornstarch with enough water to create a smooth, thick slurry that coats the back of a spoon.
  5. Pour the Japanese panko breadcrumbs into a separate shallow bowl for easy coating.
  6. Place one nori sheet on a clean, dry surface and spread an even layer of cooled sushi rice over it, leaving about a half-inch border on one edge to help seal the roll.
  7. Roll the nori sheet tightly into a long log, then seal the edge with a small amount of flour slurry along that border you left empty.
  8. Dip the entire sushi roll into the flour slurry, turning it gently to coat all sides evenly.
  9. Roll the slurry-coated log in the panko breadcrumbs, pressing gently so they adhere on all sides for maximum crispiness.
  10. In a deep skillet or wok, heat oil to 350°F, using a thermometer to ensure accurate temperature.
  11. Carefully place the breaded sushi roll into the hot oil and fry until golden brown and crispy on all sides, about 2 to 3 minutes total, turning occasionally with tongs.
  12. Transfer the fried roll to a paper towel-lined plate and let it cool for 2 to 3 minutes until the outside remains crispy but is no longer dangerously hot.
  13. Using a sharp, wet knife, carefully slice each crispy roll down the center lengthwise, like opening a hot dog bun, without cutting all the way through so it stays intact.
  14. Spread a generous layer of softened cream cheese inside the opening, distributing it evenly along the length.
  15. Layer the thinly sliced cucumber, avocado, and sashimi-grade salmon inside the cream cheese, being generous with each ingredient for maximum flavor.
  16. Drizzle sriracha mayo and eel sauce generously over the filling, then top with a sprinkle of furikake for color and extra umami flavor.
  • Author: Adriana
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Cuisine: Japanese, Fusion

Nutrition

  • Serving Size: 1
  • Calories: 350
  • Sugar: 1g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 12g
  • Cholesterol: 30mg

Keywords: Perfect for impressing guests or adding adventure to a weeknight dinner.