Crunchy Roll Sushi (Print Version)
# Ingredients:
→ For the Roll Base
01 -
1 sheet of nori seaweed, trimmed to size if needed
02 -
3/4 cup cooked sushi rice, properly seasoned
→ Inner Filling
03 -
2 pieces of crispy shrimp tempura
04 -
3 fresh avocado slices (about 1/6 of a whole avocado)
→ Crunchy Topping
05 -
Creamy spicy mayo sauce for drizzling
06 -
3 tablespoons panko breadcrumbs
07 -
2 teaspoons toasted sesame oil
# Instructions:
01 -
Heat a small pan over medium-low heat and add the panko breadcrumbs with sesame oil. Stir constantly for 2-3 minutes until the crumbs turn a beautiful golden color, then set aside to cool.
02 -
Spread your seasoned sushi rice evenly across the nori sheet, making sure to reach all the edges for complete coverage.
03 -
Turn the nori sheet over on your plastic-wrapped bamboo mat so the rice side faces down - this creates the inside-out roll effect.
04 -
Place your shrimp tempura and avocado slices in neat lines about 1 inch from the edge of the longer side of the nori.
05 -
Using the bamboo mat, carefully roll the sushi tightly and evenly. Press gently with the mat to shape the roll into a nice, uniform cylinder.
06 -
Using your sharpest knife, wet the blade and cut the roll into 8 equal pieces with a gentle sawing motion. Clean the knife every few cuts to prevent the rice from sticking.
07 -
Arrange the pieces on your serving plate, drizzle generously with spicy mayo, and sprinkle the golden toasted panko on top for that signature crunch.
# Notes:
01 -
This is a beginner-friendly American-style sushi roll perfect for those who prefer cooked ingredients over raw fish.
02 -
If you're new to sushi making, consider checking out a sushi beginner's guide before starting your first roll.
03 -
The key to this roll is getting that perfect golden, crunchy panko topping that gives it its signature texture.