Description
A delightful sushi roll featuring flaky salmon and creamy avocado, coated in crispy panko breadcrumbs.
Ingredients
- 1 cup uncooked sushi rice
- 1 1/2 cups water (for cooking rice)
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 sheets nori seaweed
- 1/2 cup cooked salmon, flaked (or sushi-grade salmon, thinly sliced)
- 1 ripe avocado, thinly sliced
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, whisked
- 4 cups vegetable oil, for frying
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce (adjust to taste)
- 1/4 cup sweet soy glaze (like eel sauce)
- Soy sauce, for serving
Instructions
- Prepare the sushi rice as mentioned above and let it cool.
- If using cooked salmon, flake it and set aside. If using sushi-grade salmon, slice it thinly.
- Thinly slice the ripe avocado, ready to go.
- To roll the sushi, place a sheet of nori shiny side down on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving about a one-inch border at the top.
- In the center of the rice, arrange a line of salmon and avocado.
- Carefully roll the sushi tightly using the mat, moistening the top edge of the nori to seal.
- Repeat the process for the remaining rolls.
- Set up three shallow dishes for coating: one with all-purpose flour, one with whisked eggs, and one with panko breadcrumbs.
- Coat each rolled sushi first in the flour, then dip it into the egg, and finally roll it in panko, pressing gently for adherence.
- In a deep skillet, heat at least two to three inches of vegetable oil over medium-high heat to reach a temperature of 350-375°F (175-190°C).
- Fry 1-2 coated sushi rolls at a time, turning with tongs until evenly golden brown and crispy, about 2-4 minutes.
- Drain the fried rolls on a wire rack over a baking sheet lined with paper towels to absorb excess oil.
- Once slightly cooled, slice each roll into 6-8 pieces using a sharp, slightly moistened knife.
- For the spicy mayonnaise, whisk together mayonnaise and sriracha to taste.
- Drizzle the fried rolls with the spicy mayonnaise and sweet soy glaze. Serve with extra soy sauce for dipping.
Notes
For best results, maintain the correct frying temperature and use fresh ingredients for optimal flavor.
