Description
Delicious crispy fried salmon and avocado rolls that bring together fresh flavors and satisfying crunch, perfect for family dinners or gatherings.
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 sushi rice: Rinse sushi rice under cold water until clear, then cook in water according to package instructions.
- Mix rice vinegar, sugar, and salt; fold into warm rice once cooked. Let cool to room temperature.
- Flake cooked salmon or slice sushi-grade salmon. Slice avocado thinly.
- Place nori on a bamboo mat, spread sushi rice on nori leaving a border, arrange salmon and avocado in the center.
- Roll tightly, sealing with water along the edge.
- Coat rolls in flour, then egg, then panko.
- Heat oil to 350-375°F; fry rolls until golden, about 2-4 minutes.
- Drain on paper towels and slice into pieces.
- Mix mayonnaise and sriracha for dipping.
- Drizzle rolls with spicy mayonnaise and sweet soy glaze, serve with soy sauce.
Notes
Ensure the oil is at the right temperature before frying for a crispy exterior. Personalize the filling to your taste for variations.