Fried Sushi Roll

We all know Sushi, it's amazing! But what if Sushi was covered in a thin, crunchy layer of deliciousness. I know right! Here is a simple way of bringing your Sushi to the next level.

Ingredients needed for Sushi Rice:

• 1 cup. Sushi Rice
• 1 cup. water
• I tbsp. rice vinegar
• 1 tsp. sugar
• 1 tsp. salt

For Sushi Filling:

(Use whatever your heart desires, I'm not judging)

• Cucumber
• Avocado
• Crab Flakes (use whatever meat or fish you want)

For Frying:

• 1/2 cup. flour
• 1/2 cup. ice water
• 1 small egg (half a large one)
• 1/4 tsp. salt
• 2 cups. panko or dried bread crumbs

Sushi Sauce:

• 2 tbsp. Mayonnaise
• 1/2 tsp. Sriracha
• A few drops of sesame oil

Tools and supplies:

• Rice cooker (or something to cook the rice with)
• Cutting Board
• Knife
• Large Ziploc bag
• Fryer (or a way to fry your sushi)
• Wire basket

Rinse the rice, this step is heavily debated so people say to do it some say don't, I just rinse it for about 10 seconds in cold running water.

Place the rice into the rice cooker, and add the cup of water. (I doubled the recipe, which is why there is so much in the picture) Cook rice for about 25-30 minutes or until soft and sticky.

When the rice is ready, its time for seasoning, you can use sushi seasoning if you want, but I never seem to have any on hand, instead add a tbsp. of vinegar, the tsp. of sugar, and salt. You can adjust the amounts as you want.

Cut all of your fillings into long thin slices, I used Cucumbers, and Avocado as well as Imitation crab flakes (don't Judge, I like the taste, sue me) Normally I would add a few carrot strips, but I didn't have any at hand.

You can use whatever you want, or have at hand, sky's the limit.

Set out all the fillings along with the rice, place a small bowl of water on the side.

If you have a sushi mat you can use it but if not, no worries. you can make sushi well enough without it, all you really need is a large Ziploc bag.

Lay the bag flat and place a sheet of Nori on top of it.

Wet your hands and Scoop out about 3/4 cup of rice form into a ball, you may need more, or less depending on how thick your spreading it,

Spread out the rice thinly, cover the Nori about 3/4 of the way, you should still be able to see the Nori through.

Flip the Nori sheet over so the rice is on the underside, and at the top.

Now you can lay out the fillings, you can be quite generous, lay them out right where the rice ends.

If you want you can add some of the sushi sauce, which you can make by mixing the Mayo, siracha and sesame oil together. this sauce is good for adding to the filling or dipping in the roll before eating as you prefer.

Lift up the end of the Nori without rice, and tuck it tightly around the filling.

Now using the Bag to help you roll the sushi a bit at a time, tuck it in tightly, and pull out the bag, repeat until you have a nice firm roll. This may take some practice, but don't worry you'll get the hang of it quickly.

Once you have one repeat the last two steps for the next two, or five as the case may be.

To bring you sushi to the next level you will need two things: Tempura Batter and Toasted Bread crumbs, or Panko

To make the bread crumbs toast a piece of white bread, grate it, onto a baking sheet, and bake till crisp

For the Tempura batter lightly beat the egg, mix together the flour, salt, and ice water (don't put the actual ice into the batter) , and add the egg.

Wisk together lightly, it doesn't mater if there are a few lumps left.

Place the batter into a shallow dish where you can lay the sushi roll into.

Put the bread crumbs into a similar dish.

Preheat the fryer to about 350-375*F, be sure to use a oil with a high smoke point.

Pick up one of the sushi rolls, dip both ends into the batter, then gently roll the the roll :) in the batter.

Next repeat with the bread crumbs, place the coated roll into the wire basket and lower it on the fryer immediately, be sure to stay out of the way of the sizzling oil droplets.

Frying the sushi roll will only take a minute or so, when the roll is golden brown lift it out, and place it onto a paper towel

Leave the sushi to cool down a bit before serving.

Use a sharp knife to gently cut into 3/4 inch pieces, be carful you don't want to crush the roll.

Lay out the sushi slices on your serving tray, this sushi is best when served when cool but not refrigerated.

Serve with soy sauce or the dipping sauce of your preference. the one listed above is a favorite of mine but you can use what you prefer.

Enjoy!