Fried sushi is a delightful twist on a classic favorite that brings a crispy, golden crunch to your plate. I remember the first time I tried it at a local sushi bar; the combination of flavors and textures was simply unforgettable. This recipe is perfect for those busy weeknights when you want something quick yet impressive. In just 15 minutes, you can whip up a batch of fried sushi that will wow your family or friends. Whether you’re a sushi novice or a seasoned pro, this dish is sure to become a go-to in your kitchen!
Why You’ll Love This Fried Sushi
This fried sushi recipe is a game-changer for anyone craving a quick and delicious meal. In just 15 minutes, you can create a dish that’s not only easy to make but also bursting with flavor. The crispy exterior paired with the fresh fillings makes every bite a delightful experience. Plus, it’s a fun way to impress your friends or family without spending hours in the kitchen!
Ingredients for Fried Sushi
Gathering the right ingredients is key to making delicious fried sushi. Here’s what you’ll need:
Cooked sushi rice: This is the base of your rolls, providing that sticky texture that holds everything together.
Rice vinegar: Adds a tangy flavor to the rice, balancing the richness of the fillings.
Sugar: Just a touch to enhance the flavor of the rice and give it a hint of sweetness.
Salt: Essential for seasoning the rice, bringing out all the flavors.
Nori (seaweed): The wrap that holds your sushi together; it adds a unique umami flavor.
Avocado: Creamy and rich, it adds a smooth texture and healthy fats.
Cucumber: Fresh and crunchy, it provides a refreshing contrast to the other ingredients.
Cooked shrimp or crab meat: These proteins add a savory depth to your rolls; feel free to use your favorite seafood.
Panko breadcrumbs: These Japanese-style breadcrumbs create that irresistible crispy coating.
Egg: Beaten and used for breading, it helps the panko stick to the sushi.
Vegetable oil: For frying, choose an oil with a high smoke point for the best results.
Soy sauce: A must-have for dipping, it enhances the flavors of the fried sushi.
Wasabi and pickled ginger: Optional garnishes that add a kick and freshness to your meal.
For exact measurements, check the bottom of the article where you can find everything available for printing. Feel free to get creative with your fillings and toppings!
How to Make Fried Sushi
Prepare the Sushi Rice
Start by combining your cooked sushi rice with rice vinegar, sugar, and salt in a medium bowl. Mix it well until everything is evenly distributed. This step is crucial; it gives the rice that signature sushi flavor. Let it cool slightly. You want it warm but not hot when you start rolling.
Assemble the Sushi Rolls
Lay a sheet of nori on a clean surface or bamboo sushi mat. Wet your hands to prevent sticking, then spread about half a cup of the sushi rice evenly over the nori. Leave a one-inch border at the top. Now, arrange a few slices of avocado, cucumber, and your choice of shrimp or crab meat in a line across the center of the rice. This is where the magic happens!
Bread the Sushi
Once your rolls are assembled, it’s time to slice them. Cut each roll into six pieces. Now, set up a breading station. Dip each sushi piece in the beaten egg, then coat it with panko breadcrumbs. This step is what gives your fried sushi that irresistible crunch. Make sure each piece is well-coated for the best results.
Fry the Sushi
In a large skillet, heat about half an inch of vegetable oil over medium heat. Once the oil is hot, carefully add the sushi pieces in batches. Fry them until they’re golden brown on all sides, which should take about two to three minutes per side. Keep an eye on them; you want that perfect crispy texture!
Serve the Fried Sushi
Once fried, remove the sushi from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve your fried sushi warm with soy sauce for dipping. If you’re feeling fancy, add a dollop of wasabi and some pickled ginger on the side. Enjoy the crispy, flavorful bites!
Tips for Success
Use day-old sushi rice for better texture; it holds together well.
Don’t overcrowd the skillet while frying; this ensures even cooking.
Experiment with fillings like cream cheese or tempura veggies for variety.
Keep your hands wet when handling rice to prevent sticking.
Let the oil heat properly before adding sushi for a perfect crunch.
Equipment Needed
Skillet: A large frying pan works well; a deep fryer is an alternative for even cooking.
Bamboo sushi mat: Handy for rolling; if you don’t have one, a clean kitchen towel will do.
Medium bowl: For mixing the sushi rice; any mixing bowl will suffice.
Knife: A sharp knife is essential for slicing the rolls cleanly.
Variations
Spicy Tuna Fried Sushi: Substitute shrimp or crab with spicy tuna for a kick. Mix tuna with sriracha and mayo for extra flavor.
Vegetarian Option: Use tempura vegetables or tofu instead of seafood. Add cream cheese for a creamy texture.
California Roll Style: Incorporate imitation crab, avocado, and cucumber for a classic California roll twist.
Sweet Fried Sushi: Try adding fruits like mango or banana with a drizzle of honey for a dessert version.
Gluten-Free Option: Ensure your soy sauce is gluten-free and use gluten-free panko breadcrumbs for a safe alternative.
Serving Suggestions
Side Salad: Pair your fried sushi with a light cucumber salad for a refreshing contrast.
Drinks: Enjoy with a cold beer or a crisp sake to enhance the flavors.
Presentation: Serve on a wooden platter with colorful garnishes for an eye-catching display.
Dipping Sauces: Offer soy sauce, spicy mayo, or eel sauce for added flavor.
FAQs about Fried Sushi
Can I use brown rice instead of sushi rice?
While you can use brown rice, it won’t have the same sticky texture as sushi rice. Sushi rice is essential for keeping the rolls intact. If you’re looking for a healthier option, consider using a mix of sushi rice and brown rice.
What can I substitute for nori?
If you’re not a fan of nori, you can use rice paper or even lettuce leaves as a wrap. Just keep in mind that the flavor and texture will differ, but it can still be delicious!
How do I store leftover fried sushi?
Store any leftover fried sushi in an airtight container in the fridge for up to two days. Reheat in an oven or air fryer to regain some of that crispy texture. Microwaving may make them soggy.
Can I make fried sushi ahead of time?
Yes, you can prepare the sushi rolls ahead of time and store them in the fridge. Just bread and fry them right before serving for that fresh, crispy experience.
What dipping sauces pair well with fried sushi?
Soy sauce is a classic choice, but you can also try spicy mayo, eel sauce, or even a tangy ponzu sauce for a delightful twist. Each adds a unique flavor that complements the fried sushi beautifully!
Final Thoughts
Fried sushi is more than just a meal; it’s an experience that brings joy to the table. The crispy exterior and fresh fillings create a delightful contrast that’s hard to resist. I love how this recipe transforms a traditional dish into something fun and exciting, perfect for gatherings or a cozy night in. Plus, it’s quick enough to whip up on a busy weeknight, making it a go-to for any occasion. So, gather your ingredients, roll up your sleeves, and dive into this culinary adventure. Your taste buds will thank you, and so will your friends and family!
A quick and delicious recipe for Fried Sushi that can be made in under 15 minutes.
Ingredients
Scale
2 cups cooked sushi rice
2 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon salt
4 sheets nori (seaweed)
1 avocado, sliced
1 cucumber, julienned
4 ounces cooked shrimp or crab meat
1 cup panko breadcrumbs
1 large egg, beaten
Vegetable oil, for frying
Soy sauce, for serving
Wasabi and pickled ginger, for garnish (optional)
Instructions
In a medium bowl, combine the cooked sushi rice, rice vinegar, sugar, and salt. Mix well and let it cool slightly.
Lay a sheet of nori on a clean surface or bamboo sushi mat. Wet your hands to prevent sticking, then spread about ½ cup of the sushi rice evenly over the nori, leaving a 1-inch border at the top.
Arrange a few slices of avocado, cucumber, and shrimp or crab meat in a line across the center of the rice.
Carefully roll the nori away from you, tucking it tightly around the filling. Use the border to seal the roll. Repeat with the remaining nori sheets and filling.
Once all rolls are made, slice each roll into 6 pieces.
Set up a breading station: dip each sushi piece in the beaten egg, then coat with panko breadcrumbs.
In a large skillet, heat about ½ inch of vegetable oil over medium heat. Once hot, carefully add the sushi pieces in batches, frying until golden brown on all sides, about 2-3 minutes per side.
Remove the fried sushi from the skillet and place on a paper towel-lined plate to drain excess oil.
Serve warm with soy sauce, wasabi, and pickled ginger if desired.
Notes
For a spicy kick, add a few drops of sriracha to the sushi filling.
Try using different fillings like cream cheese, spicy tuna, or tempura vegetables for variety.
