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Crispy Fried Salmon Sushi Rolls Recipe

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4.7 from 63 reviews

These Crispy Fried Salmon & Avocado Rolls offer a delightful twist on traditional sushi by frying panko-coated rolls to golden perfection. Featuring tender salmon, creamy avocado, and perfectly seasoned sushi rice, these rolls are served with spicy mayo and sweet soy glaze for a mouthwatering balance of flavors and textures.

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 and Sauces

  • 4 cups vegetable oil, for frying
  • 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 of water. Once cooked, transfer the rice to a large bowl. In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice and let it cool to room temperature.
  2. Prepare Fillings: Flake the cooked salmon or thinly slice sushi-grade raw salmon carefully. Thinly slice the ripe avocado and set both aside for rolling.
  3. Roll the Sushi: Place a nori sheet shiny side down on a bamboo sushi mat. Evenly spread a thin layer of sushi rice over the nori, leaving about a 1-inch border at the top edge. Arrange a line of salmon and avocado fillings horizontally across the center of the rice. Tightly roll the sushi using the mat, moistening the top edge of the nori to seal the roll. Repeat for all rolls.
  4. Set Up Breading Station: Arrange three shallow dishes side by side: one with all-purpose flour, one with the whisked eggs, and one with panko breadcrumbs.
  5. Coat the Rolls: Roll each sushi roll first in the flour, shaking off any excess. Next, dip the roll fully in the whisked eggs, then roll it generously in the panko breadcrumbs, pressing gently so the breadcrumbs adhere well for a crisp coating.
  6. Heat the Oil: Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of 2-3 inches. Heat over medium-high heat until the oil reaches 350-375°F (175-190°C), using a cooking thermometer to maintain this critical temperature for optimal crispness.
  7. Fry the Rolls: Carefully place 1-2 coated sushi rolls into the hot oil without overcrowding. Fry for 2-4 minutes, turning occasionally to brown all sides evenly. Keep the oil temperature steady throughout.
  8. Drain Properly: Remove the fried rolls with tongs and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil and keep them crispy.
  9. Slice and Serve: Allow the rolls to cool slightly, then slice each roll into 6-8 pieces with a very sharp, slightly moistened knife for clean cuts.
  10. Make the Sauces: Mix mayonnaise with sriracha sauce to your preferred spiciness for the spicy mayo topping.
  11. Drizzle and Enjoy: Drizzle the fried sushi rolls with the spicy mayonnaise and sweet soy glaze. Serve immediately alongside extra soy sauce for dipping.

Notes

  • Maintain oil temperature precisely between 350-375°F to avoid soggy rolls.
  • Use a sharp, moistened knife to slice rolls cleanly without crushing the crispy exterior.
  • Adjust sriracha quantity to control the heat level of the spicy mayonnaise.
  • Use sushi-grade salmon if consuming raw for safety and quality.
  • Allow rice to cool to room temperature before rolling to prevent tearing the nori.

Find it online: https://forkvista.com/crispy-fried-salmon-sushi-rolls-recipe/