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Crispy Salmon and Avocado Sushi Rolls Recipe

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4.9 from 132 reviews

Crispy Fried Salmon & Avocado Rolls combine the loving art of sushi-making with the irresistible crunch of deep frying. Soft sushi rice, delicate salmon, and creamy avocado are wrapped in nori, coated in panko breadcrumbs, and fried to golden perfection. Served with a spicy mayo and sweet soy glaze, these rolls offer a delicious twist on traditional sushi with a satisfyingly crispy texture.

Ingredients

Sushi Rice

  • 1 cup uncooked sushi rice
  • 1 1/2 cups water (for cooking rice)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt

Roll Fillings

  • 4 sheets nori seaweed
  • 1/2 cup cooked salmon, flaked (or sushi-grade salmon, thinly sliced, handled with care)
  • 1 ripe avocado, thinly sliced

Breading Station

  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs, whisked

Frying

  • 4 cups vegetable oil, for frying

Sauces

  • 1/2 cup mayonnaise
  • 2 tablespoons sriracha sauce (adjust to taste)
  • 1/4 cup sweet soy glaze (like eel sauce)
  • Soy sauce, for serving

Instructions

  1. Prepare Sushi Rice: Cook the sushi rice according to package directions using 1 1/2 cups water. Once cooked, transfer to a large bowl. In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Gently fold this seasoning into the warm rice. Let the rice cool to room temperature for optimal texture.
  2. Prepare Fillings: Flake the cooked salmon or thinly slice sushi-grade raw salmon with care. Slice the ripe avocado into thin, even pieces for easy rolling.
  3. Roll the Sushi: Place a nori sheet shiny side down on a bamboo sushi mat. Spread a thin, even layer of sushi rice over the nori, leaving about a 1-inch border at the top edge. Arrange a line of salmon and avocado horizontally across the center of the rice. Roll the sushi tightly using the bamboo mat, moistening the top edge of the nori to seal the roll. Repeat with remaining sheets.
  4. Set Up Breading Station: Prepare three shallow dishes: place the all-purpose flour in the first, whisk the eggs in the second, and fill the third with panko breadcrumbs. This setup will ensure an even coating and maximum crunch.
  5. Coat the Rolls: For each sushi roll, first roll in flour and shake off excess, then dip into the whisked eggs ensuring full coverage. Finally, roll generously in panko breadcrumbs, pressing gently so they adhere completely. This triple coating guarantees crispy texture after frying.
  6. Heat the Oil: In a heavy-bottomed pot or deep skillet, pour vegetable oil to a depth of 2-3 inches. Heat the oil over medium-high heat until it reaches between 350-375°F (175-190°C). Use a cooking thermometer to monitor the temperature accurately; this is key to achieving golden, crisp rolls without sogginess.
  7. Fry the Rolls: Carefully place 1-2 coated sushi rolls at a time into the hot oil, avoiding overcrowding to maintain temperature. Fry for 2-4 minutes, turning occasionally with tongs until all sides are evenly golden brown and crispy. Keep the oil temperature consistent throughout.
  8. Drain Properly: Use tongs to remove fried rolls from oil and immediately place them on a wire rack over a baking sheet lined with paper towels. This allows excess oil to drain and keeps the rolls crisp.
  9. Slice and Serve: Once they have slightly cooled but are still warm, slice each roll into 6-8 pieces using a very sharp, slightly moistened knife to prevent crushing the rolls.
  10. Make the Sauces: Combine mayonnaise and sriracha in a small bowl to create a spicy mayo. Adjust sriracha amount to preference.
  11. Drizzle and Enjoy: Drizzle the fried sushi rolls with the spicy mayonnaise and sweet soy glaze. Serve immediately with extra soy sauce for dipping to enjoy the full flavor and crunch.

Notes

  • Maintaining the oil temperature between 350-375°F is crucial to avoid greasy, soggy rolls.
  • Use a sharp, moistened knife to slice rolls cleanly without squashing them.
  • Your choice of cooked vs. raw sushi-grade salmon will affect flavor and preparation care.
  • Make sure sushi rice is cooled before rolling to prevent nori from becoming soggy.
  • Do not overcrowd the oil when frying; fry in batches for best results.
  • The sweet soy glaze pairs perfectly with the spicy mayo for balanced flavor.

Find it online: https://oliviabakes.com/crispy-salmon-and-avocado-sushi-rolls-recipe/