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Crunchy Roll Sushi Recipe

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3.9 from 2 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 4 servings (4 rolls, each sliced into 8 pieces)

Description

This Crunchy Roll Sushi recipe combines perfectly seasoned sushi rice with fresh avocado, cucumber, and your choice of imitation crab or sushi-grade fish, topped with a deliciously sticky eel sauce, spicy sriracha mayo, and crispy fried onions for a delightful texture contrast. Ideal for sushi lovers seeking restaurant-quality rolls made at home in about 40 minutes.

Ingredients

Sushi Rice

  • 1.5 cups sushi rice
  • 1.5 cups water (for cooking rice)
  • 2 tbsp rice vinegar
  • 1.5 tbsp sugar
  • 1.5 tsp salt

Eel Sauce

  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp sugar
  • 1 tbsp water

Sriracha Mayo

  • 1 tbsp mayonnaise
  • ¼ tbsp sriracha (about ¾ tsp)
  • ⅛ tsp sugar (a pinch)
  • ¼ tsp rice vinegar

Vinegar Water for Hand Dipping

  • ¼ cup water
  • 2 tsp rice vinegar

Sushi Fillings and Toppings

  • 4 oz imitation crab sticks or sushi-grade salmon or tuna
  • 1 ripe medium avocado (sliced into 1.5cm / 0.5 inch sticks)
  • ¼ cucumber (deseeded and cut into sticks)
  • ½ cup crunchy fried onions
  • 3-4 sheets nori

For Serving

  • Soy sauce
  • Wasabi
  • Sushi ginger

Instructions

  1. Soak and Rinse Rice: Place the sushi rice in a large bowl, cover it with water, and let it soak for 10 minutes. Then rinse the rice under cold water until the water runs clear to remove excess starch.
  2. Cook the Rice: Transfer the rinsed rice into a saucepan and add 1.5 cups of water. Cover with a lid and bring to a boil over high heat for 5 minutes. Then reduce the heat to low and simmer for 10 minutes until the water is fully absorbed.
  3. Prepare Seasoning Mixture: While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until fully dissolved.
  4. Season the Rice: Once rice is cooked, keep the lid on and transfer the rice to a large shallow dish or tray. Pour the vinegar mixture over the rice and gently fold it in with a large spoon, being careful not to mash the grains. Allow the rice to cool to room temperature.
  5. Make Eel Sauce: In a small saucepan, combine soy sauce, mirin, sugar, and water. Bring to a boil and simmer for 10 minutes until slightly thickened. Remove from heat and let cool; sauce will thicken as it cools.
  6. Prepare Sriracha Mayo: In a small bowl, mix mayonnaise, sriracha, sugar, and rice vinegar. Set aside.
  7. Prepare Vinegar Water for Hands: Mix water and rice vinegar in a medium bowl large enough to dip your hands into; this prevents rice sticking while handling.
  8. Assemble Sushi Rolls: Place a sheet of nori on a bamboo rolling mat with the rough side facing up. Dip your hands into the vinegar water and evenly spread a thin layer of sushi rice onto the nori, covering to the edges.
  9. Add Fillings: Flip the nori so the rice is facing down on the mat. Arrange crab sticks (or chosen fish), avocado sticks, and cucumber sticks along the bottom edge of the nori.
  10. Roll Sushi Tightly: Starting at the bottom edge with fillings, roll the sushi tightly away from you, pressing firmly as you go to form a compact roll.
  11. Shape with Bamboo Mat: Place the bamboo mat on top of the roll and gently press to shape and tighten the roll. Repeat steps for remaining sheets and fillings to make 4 total rolls.
  12. Top Rolls: Drizzle each roll evenly with eel sauce followed by the sriracha mayo.
  13. Add Crunchy Topping: Sprinkle a generous even layer of crispy fried onions on top of each roll for texture and flavor.
  14. Slice Rolls: Wet a sharp knife blade with water to prevent sticking, then cut each roll into eight equal pieces by halving the roll, then halving each piece, and halving again.
  15. Serve: Serve immediately with soy sauce, wasabi, and pickled sushi ginger on the side. Alternatively, refrigerate rolls in an airtight container and enjoy later within a day.

Notes

  • Soaking and rinsing the sushi rice removes excess starch for fluffy, non-sticky rice.
  • Keep the rice covered during cooking and seasoning to maintain moisture and temperature.
  • Using a bamboo mat makes rolling sushi easier and keeps rolls tight.
  • Wetting your knife between cuts prevents rice from sticking and ensures clean slices.
  • Use sushi-grade fish if preferring fresh fish over imitation crab for best results and food safety.
  • Crunchy fried onions add a unique texture contrast uncommon in traditional sushi but highly enjoyable.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Sushi
  • Method: Stovetop
  • Cuisine: Japanese

Find it online: https://sarabaking.com/crunchy-roll-sushi-recipe/