Crispy Fried Salmon & Avocado Rolls
These delightful sushi rolls feature seasoned salmon and creamy avocado, all encased in a crunchy panko coating, making them a perfect dish for special occasions or family dinners.
Servings: 4 servings
Calories: 300kcal
Ingredients
For the sushi rice
- 1 cup uncooked sushi rice This tiny grain is the perfect base.
- 1.5 cups water Essential for cooking the rice.
- 2 tablespoons rice vinegar Gives the rice a subtle tang.
- 1 tablespoon sugar Adds a hint of sweetness.
- 0.5 teaspoon salt Enhances all flavors.
For the rolls
- 4 sheets nori seaweed Wraps all the fillings.
- 0.5 cup cooked salmon, flaked Or sushi-grade salmon, thinly sliced.
- 1 piece ripe avocado, thinly sliced Adds richness and mouthfeel.
For coating and frying
- 1 cup panko breadcrumbs Achieves a signature crunch.
- 0.5 cup all-purpose flour Helps the coating stick.
- 2 large eggs, whisked Acts as a binding agent.
- 4 cups vegetable oil, for frying Necessary for crispiness.
For dipping
- 0.5 cup mayonnaise Provides a creamy element.
- 2 tablespoons sriracha sauce Offers a spicy kick.
- 0.25 cup sweet soy glaze Ties everything together.
- to taste soy sauce, for serving Classic accompaniment.
Instructions
Prepare Sushi Rice
- Cook sushi rice according to package directions. Transfer to a large bowl.
- Whisk together rice vinegar, sugar, and salt in a smaller bowl until dissolved.
- Fold the mixture into warm rice and let it cool to room temperature (10-15 minutes).
Prepare Fillings
- Flake cooked salmon into bite-sized pieces or thinly slice sushi-grade salmon.
- Thinly slice the ripe avocado.
Roll the Sushi
- Place a nori sheet shiny side down on a bamboo sushi mat.
- Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
- Arrange a line of salmon and avocado fillings across the center of the rice.
- Roll tightly using the mat, sealing the edge with water.
- Repeat for remaining nori sheets.
Set Up Breading Station
- Set up three shallow dishes: one with flour, one with whisked eggs, and one with panko breadcrumbs.
Coat the Rolls
- Roll each sushi roll in flour, shake off excess.
- Dip in whisked egg, then roll in panko breadcrumbs, pressing gently to adhere.
Heat the Oil
- Heat vegetable oil in a heavy-bottomed pot or deep skillet to 350-375°F (175-190°C).
Fry the Rolls
- Carefully place 1-2 rolls into hot oil, fry for 2-4 minutes until golden and crunchy.
- Maintain oil temperature for best results.
Drain Properly
- Remove fried rolls from oil and set on a wire rack over paper towels to drain excess oil.
Slice and Serve
- Slice each roll into 6-8 pieces using a sharp, slightly moistened knife.
Make the Sauces
- Combine desired amounts of mayonnaise and sriracha in a small bowl.
Drizzle and Enjoy
- Drizzle the rolls with spicy mayonnaise and sweet soy glaze before serving.
- Serve with extra soy sauce for dipping.
Notes
For an even greater crunch, consider double-coating your rolls in panko. Serve with pickled ginger or wasabi for extra flavor.