Description
Delightfully crunchy roll sushi made with creamy avocado, crisp cucumber, and tempura flakes, perfect for home cooks looking to enjoy sushi.
Ingredients
- 2 cups sushi rice
- 1/3 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 nori seaweed sheets
- 1 cucumber (julienned)
- 1 avocado (sliced)
- 1/2 cup tempura flakes
- 1 cup panko breadcrumbs
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup or agave nectar
- Soy sauce and pickled ginger for serving
Instructions
- Prepare the sushi rice by rinsing and soaking it for thirty minutes. Cook according to package instructions.
- Combine rice vinegar, sugar, and salt in a bowl, mixing until dissolved.
- Once the rice has cooled slightly, gently combine it with the rice vinegar mixture, folding it carefully.
- Prepare the crunchy crust by mixing the panko breadcrumbs with vegetable oil to create a golden, crispy texture.
- Lay out a nori sheet on a bamboo mat, shiny side down. Wet your hands and spread an even layer of sushi rice over the nori, leaving about an inch at the top edge.
- Add a line of julienned cucumber and avocado in the center of the rice.
- Sprinkle a generous amount of tempura flakes over the vegetables.
- Carefully roll the sushi away from you, using the mat to guide it. Press gently but firmly as you go.
- Seal the edge with a bit of water.
- Coat the outside of the roll with the panko mixture and pan-fry in a skillet over medium heat until golden brown.
- Slice the roll into bite-sized pieces.
Notes
Perfect the rolling technique with practice. A sharp knife is essential for clean slices.