Description
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.
Perfect for impressing guests or adding adventure to a weeknight dinner, this dish combines the best of sushi and comfort food in every crunchy, satisfying bite.
Ingredients
Scale
- 3 nori sheets, 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 cucumber, thinly sliced
- 1 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
- Prepare the Sushi Rice: If not already prepared, cook sushi rice according to package directions using a rice cooker or stovetop method.
- Season with vinegar: While the rice is still warm, gently fold in the sushi vinegar until evenly distributed throughout all the grains.
- Cool to room temperature: Spread the seasoned rice on a clean surface and allow it to cool completely before using, about 15 to 20 minutes.
- Mix the batter: 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.
- Prepare the breadcrumbs: Pour the Japanese panko breadcrumbs into a separate shallow bowl for easy coating.
- Lay and spread: 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.
- Roll tightly: 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.
- Apply first coat: Dip the entire sushi roll into the flour slurry, turning it gently to coat all sides evenly.
- Bread the roll: Roll the slurry-coated log in the panko breadcrumbs, pressing gently so they adhere on all sides for maximum crispiness.
- Heat the oil: In a deep skillet or wok, heat oil to 350°F, using a thermometer to ensure accurate temperature.
- Fry until golden: 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.
- Drain and cool: 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.
- Slice lengthwise: 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.
- Spread cream cheese: Spread a generous layer of softened cream cheese inside the opening, distributing it evenly along the length.
- Fill with ingredients: Layer the thinly sliced cucumber, avocado, and sashimi-grade salmon inside the cream cheese, being generous with each ingredient for maximum flavor.
- Drizzle and garnish: Drizzle sriracha mayo and eel sauce generously over the filling, then top with a sprinkle of furikake for color and extra umami flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes