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Crispy Salmon and Avocado Sushi Rolls Recipe

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5 from 126 reviews

Crispy Fried Salmon & Avocado Rolls are a delightful twist on traditional sushi, featuring tender salmon and creamy avocado wrapped in seasoned sushi rice and nori, then coated in panko breadcrumbs and deep-fried to golden perfection. These rolls are served with a spicy mayonnaise and sweet soy glaze, delivering a perfect balance of textures and flavors for a delicious appetizer or main dish.

Ingredients

Sushi Rice

  • 1 cup uncooked sushi rice
  • 1 1/2 cups water (for cooking rice)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt

Roll Fillings

  • 4 sheets nori seaweed
  • 1/2 cup cooked salmon, flaked (or sushi-grade salmon, thinly sliced, handled with care)
  • 1 ripe avocado, thinly sliced

Breading Station

  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs, whisked

Frying

  • 4 cups vegetable oil, for frying

Sauces

  • 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

  1. Prepare Sushi Rice: Cook sushi rice according to package directions using 1 cup rice and 1 1/2 cups water. Transfer cooked rice to a large bowl. In a small bowl, whisk together 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt until dissolved. Gently fold this seasoning into the warm rice and let it cool to room temperature.
  2. Prepare Fillings: Flake the cooked salmon or if using sushi-grade salmon, thinly slice it carefully. Thinly slice the ripe avocado and set aside for assembling.
  3. Roll the Sushi: Place a nori sheet shiny side down on a bamboo sushi mat. Spread a thin, even layer of cooled sushi rice over the nori, leaving about a 1-inch border at the top. Arrange a line of salmon and avocado horizontally across the center of the rice. Roll the sushi tightly using the mat and moisten the top edge of the nori to seal. Repeat with remaining sheets.
  4. Set Up Breading Station: Arrange three shallow dishes: one with all-purpose flour, the second with whisked eggs, and the third with panko breadcrumbs for coating.
  5. Coat the Rolls: Roll each sushi piece in flour first, shaking off excess, then dip fully in the egg wash, and finally roll generously in panko breadcrumbs. Press gently to ensure the panko adheres well, creating a thick, even coating.
  6. Heat the Oil (Crucial Step for Crispness!): Pour at least 2-3 inches of vegetable oil into a heavy-bottomed pot or deep skillet. Heat over medium-high heat until the oil reaches 350-375°F (175-190°C), using a cooking thermometer to monitor the temperature precisely.
  7. Fry the Rolls: Carefully place 1-2 coated rolls into the hot oil, avoiding overcrowding to maintain temperature. Fry for 2-4 minutes, turning occasionally with tongs, until all sides are golden brown and very crispy.
  8. Drain Properly: Remove fried rolls using tongs and place on a wire rack over a baking sheet lined with paper towels to drain excess oil and preserve crispness.
  9. Slice and Serve: When slightly cooled, slice each roll into 6-8 pieces using a sharp, slightly moistened knife.
  10. Make the Sauces: Mix 1/2 cup mayonnaise with 2 tablespoons sriracha sauce to your preferred spice level to create a spicy mayo.
  11. Drizzle and Enjoy: Drizzle the sliced fried sushi rolls with spicy mayonnaise and sweet soy glaze. Serve immediately with soy sauce on the side for dipping.

Notes

  • Maintain the oil temperature between 350-375°F for the crispiest texture and to prevent sogginess.
  • Use a bamboo sushi mat for tight, even rolling.
  • Moisten the knife before slicing to prevent sticking and crushing the rolls.
  • For raw salmon, ensure you use sushi-grade fish and handle it safely to prevent contamination.
  • Adjust sriracha quantity in the spicy mayo to control heat level.
  • Use a wire rack to drain fried rolls to keep them crispy instead of paper towels alone which can cause sogginess.

Find it online: https://mealsbykate.com/crispy-salmon-and-avocado-sushi-rolls-recipe/