Crunchy Roll Recipe
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.
Servings 24 pieces (3 rolls)
Calories 71 kcal
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
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!
*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.
Calories: 71 kcal | Carbohydrates: 12 g | Protein: 2 g | Fat: 2 g | Saturated Fat: 1 g | Cholesterol: 5 mg | Sodium: 36 mg | Potassium: 57 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 23 IU | Vitamin C: 1 mg | Calcium: 10 mg | Iron: 1 mg