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Crunchy Roll (Sushi)

Crunchy Roll Sushi Delight: Your Guide to a Perfect Crispy Bite 2024

Total Time 40 minutes
Course Sushi
Cuisine American, Japanese
Servings 1 roll / 8 pieces
Calories 450 kcal

Ingredients
  

For Shrimp Tempura:

  • 10-14 jumbo shrimp Tempura batter (mixed with cold water for a light consistency)
  • Panko bread crumbs
  • Oil for deep frying

Sushi Rice:

  • 2 ½ cups short-grain sushi rice (uncooked)

Seasoning mixture:

  • ¼ cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt

Crab Mixture (for 4 sticks):

  • 4-8 sticks imitation crab
  • ¼ cup Kewpie mayonnaise
  • 1 ½ tsp sriracha (adjust to taste)

Additional Ingredients:

  • ½ cucumber (thinly sliced)
  • 1 avocado(sliced)
  • 6-7 sheets nori (dried seaweed)

Tezu mixture:

  • 1 ½ cup water + 1 tsp rice vinegar
  • Jalapeño (optional, for heat)
  • Furikake (Japanese seasoning)
  • )Capelin roe

Spicy mayo:

  • ⅓ cup Kewpie mayonnaise + ½ tsp sriracha
  • Unagi sauce (for drizzle)
  • Fried onions
  • Diced green onions

Supplies Needed:

  • Sushi mat
  • Saran wrap
  • Cutting board
  • Sharp knife

Instructions
 

Step 1: Prepare Sushi Rice

  • Rinse the rice under cold water until the water runs clear. Cook the rice in a rice cooker or on the stovetop. While it’s hot, fold in the vinegar mix to season the rice. Let it cool to roomtemperature.

Step 2: Toast the Panko Breadcrumbs

  • Heat a small pan over medium heat. Add the breadcrumbs and stir until golden brown. Let them cool—these will be your crunchy topping.

Step 3: Make Shrimp Tempura

  • Peel and devein the shrimp, leaving the tails intact for presentation if preferred. Mix the tempura batter with cold water to create a thin, smooth consistency. Dip each shrimp into the batter, followed by panko breadcrumbs for extra crunch. Heat oil to 350°F (175°C) in a deep pan or fryer. Fry the shrimp until golden brown, about 2-3 minutes. Transfer to a paper towel-lined plate.

Step 4: Prepare the Crab Mixture

  • Shred the imitation crab sticks into thin strands. In a bowl, mix the shredded crab with ¼ cup Kewpie mayonnaise and 1 ½ tsp sriracha (adjust heat to your liking). Set aside.
    Cover the sushi mat with plastic wrap. Place a sheet of nori on top. Wet your hands with Tezu water and spread a layer of rice over the nori. Sprinkle furikake on the rice.
    Flip the nori so the rice is on the outside. Place shrimp tempura, crab mixture, avocado, and cucumber slices along the middle. Use the sushi mat to roll it tightly.

Step 5: Assemble the Crunchy Rolls

  • Cover the sushi mat with plastic wrap. Place a sheet of nori on top.
    Wet your hands with Tezu water and spread a layer of rice over the nori. Sprinkle furikake on the rice.
    Flip the nori so the rice is on the outside.
    Place shrimp tempura, crab mixture, avocado, and cucumber slices along themiddle.
    Use the sushi mat to roll it tightly.
  • Step 6: Roll the Sushi
  • Use the bamboo mat to roll the sushi tightly, tucking in the ingredients.
    Press gently to secure the shape.

Step 7: Add the Crunchy Topping

  • Sprinkle the toasted panko or tempura flakes generously over the roll.
    Drizzle unagi sauce on top for added flavor.

Step 8: Slice and Garnish the Rolls and serve

  • Wet a sharp knife with the Tezu mixture, and slice the roll into bite-sized pieces.
    Top the rolls with a drizzle of unagi sauce and spicy mayo.
    Garnish and serve with diced green onions, fried onions, jalapeño slices, and capelin roe for extra flavor and texture.

Notes

These statistics reflect well-known rolls made with shrimp tempura, avocado, and typical sushi rice. Values can also vary based totally on training methods, the addition of sauces like eel sauce, or portion sizes​
Keyword crispy sushi roll, crunchy sushi roll, panko, roll, shrimp tempura