Crunchy Roll Sushi is a delicious variation of the popular California Roll. This crunchy roll features shrimp tempura filling and a crispy topping of toasted panko breadcrumbs. The flavor and texture are out of this world! This recipe is easy to make at home, rivaling the one from your favorite Japanese restaurant.
I make Japanese sushi rolls at least once a week for my family. My favorites include Dragon Roll, Boston Roll, Godzilla Shrimp Tempura Roll, and this delicious crunchy roll sushi.
If you’ve never tried Crunchy Roll Sushi, it’s time to see what your taste buds have been missing. The good news is that you don’t have to spend a fortune at a fancy sushi restaurant. It’s a lot easier than you think to recreate your own tasty Crunchy California Roll at home for a fraction of the cost.
What is Crunchy Roll Sushi?
Crunchy roll sushi is a unique variation of the classic California Roll. It’s a type of maki sushi (rolled sushi) made with crispy shrimp tempura or imitation crab and tasty avocado. It’s an inside-out roll, meaning the rice is on the outside. What truly sets this roll apart is the crunchy topping of toasted Panko breadcrumbs.
Ingredients & Substitutes
- Sushi Rice: Use high-quality short-grain Japanese sushi rice for the best result. You can buy it online or in the Asian aisle of your supermarket.
- Sushi Vinegar: You can purchase ready-made sushi vinegar or make your own by combining rice vinegar, sugar, and salt.
- Shrimp Tempura: Using premade shrimp tempura is a short-cut for an easier and faster recipe. You can also make your own at home, or substitute imitation crab if you prefer.
- Avocado: You’ll need a ripe avocado that is firm enough to be sliced with a sharp knife.
- Nori/Seaweed Sheet: Purchase Nori in the Asian aisle of your supermarket.
- Panko breadcrumbs: These breadcrumbs add crunch to your sushi roll. Panko breadcrumbs are my favorite to use in this recipe, but you may use any breadcrumbs you have.
- Olive Oil: You’ll need to gently fry your breadcrumbs in oil to make them extra crispy. Substitute with canola, sunflower, or vegetable oil, or whichever you have in your kitchen.
How to Make Crunchy Roll
Step 1: Cook Sushi Rice
Add the rinsed sushi rice and water to the rice cooker, and cook according to instructions. Once cooked, transfer the rice to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar and mix gently.
Step 2: Make the Crunchy Topping
- Add olive oil to a large skillet over medium heat.
- Add panko bread crumbs and mix them together.
- Cook for about a few minutes or until the panko turns golden brown. Stirring constantly. Once cooked, let the toasted panko cool down.
Step 3: Make Shrimp Tempura California Rolls
- Cut the nori sheet in half using a pair of scissors, and place one piece on top of the bamboo mat, shiny side facing down.
- Take about 3/4 cup of cooked rice and spread it over the nori sheet evenly.
- Flip everything so that rice is facing down. Place shrimp tempura and avocado on top of the nori.
- Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
- Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet.
- Peel off the plastic wrap and set the rolls aside.
Step 4: Assemble
- Spoon the toasted breadcrumbs on top of the sushi roll.
- Then place a new piece of plastic wrap on top, and cover with the sushi mat. Squeeze gently to shape the bread crumbs around the roll.
- Remove the mat from the roll while keeping the plastic wrap. Then slice the roll into bite-size pieces. Remove the plastic wrap. Drizzle with unagi sauce or mayo and enjoy!
Tips for the Best Crunchy California Roll
- Dip your hands into Tezu water (water + vinegar) to prevent the rice from sticking to your fingers.
- To keep the rolls from falling apart, squeeze the rice and filling while rolling. Once you finish, gently squeeze the roll one more time.
- Before adding the panko breadcrumbs to your sushi, be sure that they’ve had some time to cool off.
Crunchy Sushi Roll Toppings
The star of the show is the crunchy topping on this sushi roll. You’ll be gently toasting Panko breadcrumbs until they’re perfectly crispy to add irresistible texture to your sushi. Remember to let the breadcrumbs cool before putting them on your roll, then cover with plastic wrap and sushi bamboo mat to gently shape the crunchy layer over the roll.
Variations
- Spicy California Roll: For those who prefer some heat, make it a spicy California roll by adding some spicy mayo to your roll. Add 1 tablespoon of Sriracha sauce to 2 tablespoons of mayonnaise and mix well. Smear the spicy mayo on your shrimp tempura or imitation crab before rolling.
- Fried California Roll: With this variation, you’ll be gently frying your sushi roll for an extra crispy exterior. After you’ve prepared your roll (and before cutting it into pieces), you’ll need to dip it in a mixture of whisked egg, sriracha and soy sauce. Roll the wet roll in panko breadcrumbs. Heat 2 inches of oil in a skillet to 350 degrees F and fry the roll for 2-3 minutes. Just enough to get the outside nice and crispy without actually cooking the roll. Transfer to a cooling rack to allow the excess oil to drain. Before slicing, dip a very sharp knife in the sushi vinegar, to prevent any sticking.
- Boston Roll: The Boston roll is a delicious variation of the California roll made with poached shrimp. Jumbo shrimp is gently poached in water seasoned with salt, parsley and lemon juice. The tender, flavorful shrimp are deliciously paired with creamy avocado and strips of crunchy cucumber.
If You Like This Recipe Try Out These Sushi Rolls
If you tried this recipe, let me know how your Crunchy Sushi Rolls turn out in the comments below!
Crunchy Roll Recipe
Ingredients
For the Sushi Rice
- 1 ½ cup sushi rice (uncooked short-grain sushi rice)
- 1 ½ cup water
- 2 tablespoons optional sushi vinegar (or mixing 1 tablespoon of rice vinegar and 1/2 tablespoon of sugar)
For the Tempura California Roll
- 8 pre-cooked shrimp tempura (you can sub cooked shrimp or imitation crab)
- 1 avocado (ripe but still firm, cut into thin slices. you can sub sliced cucumber)
- 2 sheets nori (seaweed sheet)
For the Crunchy Topping
- 1 cup Panko breadcrumbs
- 2 teaspoons olive oil
Optional for Serving
- unagi sauce
- mayo
Instructions
Cook Sushi Rice & Prepare Other Ingredients
- Add the rinsed sushi rice and water to the rice cooker. Once cooked, transfer to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar and mix gently.
- Cook shrimp tempura. If you use premade frozen shrimp tempura, you'll need to bake them at 450 F degree for 10-15 minutes depending on the sizes of the shrimp.
Make the Crunchy Topping
- Add olive oil to a large skillet over medium heat.
- Add panko bread crumbs and mix them together.
- Cook for about a few minutes or until the panko turns golden brown. Stirring constantly.
- Let the toasted panko cool down.
Make Tempera California Rolls
- Wrap the bamboo mat with a piece of plastic wrap on top (to prevent the rice from sticking to the bamboo).
- Cut the nori sheet in half using a pair of scissors.
- Place half of the nori sheet on top of the bamboo mat, the shiny side facing down.
- Take about 3/4 cup of cooked rice and spread it over the nori sheet evenly. You can dip your hands in vinegar water (Tezu water*) before handling the rice. This will prevent sticking.
- Flip everything so that rice is facing down.
- Place 2-3 pieces of shrimp tempura and 2 slices of avocado on top of the nori.
- Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
- Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet.
- Peel off the plastic wrap.
Assemble the Roll
- Spoon the toasted bread crumbs on top of the sushi roll. Then place a new piece of plastic wrap on top, and cover with the sushi mat. Squeeze gently to shape the bread crumbs around the roll.
- Remove the mat from the roll while keeping the plastic wrap. Then slice the roll into bite-size pieces. Remove the plastic wrap. Drizzle with unagi sauce or mayo and enjoy!
Equipment
Notes
- *Tezu water for dipping hands: Mix together 1/4 cup water and 2 teaspoons rice vinegar.
- To prevent sushi rolls from falling apart, you’ll need to squeeze the rice and filling while rolling. Once you finish, gently squeeze the roll one more time.
- Make sure to let your panko bread crumbs cool down before adding them to the sushi roll.
Nutrition
Wilhelmina says
This was so fun to do with my sushi obsessed daughter! It is we as fun to make as it was to eat!
Tanya says
Thank you so much for this awesome recipe.
One of my favorites when i get take out! So glad i can make it at home now.
Iris Wolfe says
This was so easy. I had a little trouble with applying the crunch – any hints how to apply so coating sticks?
Izzy says
Hi Iris, use freshly cooked high-quality sushi rice. It will be sticky enough so that the coating sticks.
Lauren says
Can the seaweed paper be substituted with soy paper?
Izzy says
Hi Lauren, you can use soy paper for this recipe.