A great alternative to the well-known California Roll is crunchy roll sushi. This crisp roll has a shrimp tempura filling and a crispy panko breadcrumb covering. The texture and flavor are incredible! This recipe is simple to prepare at home and is comparable to the dish from your preferred Japanese eatery.
22 Best Cooked Sushi Rolls
You should try Crunchy Roll Sushi if you haven’t before to discover what your taste buds have been missing. The good news is that dining at a high-end sushi restaurant doesn’t have to cost a fortune. You can make your own delicious Crunchy California Roll home for much less money than you might imagine.
This crispy sushi roll is a take on the well-known California roll. The Japanese term for it is makizushi or a type of maki roll. Most likely, when you think of sushi, you picture a maki roll. Fish or shrimp, veggies, and sushi rice are all rolled up in a sheet of nori (seaweed).
Shrimp tempura and creamy avocado are combined to make this crunchy California roll, which is then wrapped in nori and topped with incredibly crunchy toasted panko breadcrumbs. It is a pretty simple sushi roll but also delicious and crispy. Who can resist a roll with crunch? I can’t!
CRUNCHY ROLL SUSHI: WHAT IS IT?
A distinctive version of the traditional California Roll is crunchy roll sushi. It’s a style of maki sushi (rolled sushi) prepared with delicious avocado and tempura-like shrimp or imitation crab. The rice is on the exterior because it is an inside-out roll. The crispy layer of toasted Panko breadcrumbs on top of this bun makes it stand out.
INGREDIENTS YOU’LL NEED:
- Sushi Rice: For the most satisfactory results, choose premium Japanese sushi rice with short grains. It is available for purchase online and in the Asian section of your local supermarket.
- Sushi Vinegar: You can buy pre-made sushi vinegar or make your own by blending rice vinegar, sugar, and salt.
- Shrimp tempura: Using pre-packaged shrimp tempura is a shortcut for a quicker and easier method. If you’d like, you can manufacture your own at home or use imitation crab in its place.
- Avocado: You’ll need a ripe avocado that is firm enough to cut with a knife.
- Seaweed Sheet, sometimes known as nori, can be found in the supermarket’s Asian section.
- These breadcrumbs, known as panko, give your sushi wrap a crunch. Although I prefer Panko breadcrumbs in this recipe, you can use any bread crumbs.
- Olive oil: To make your breadcrumbs extra crispy, you’ll need to cook them in oil lightly. Use any vegetable, canola, or other oil in your kitchen as a substitute.
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CRUNCHY ROLL SUSHI METHOD
FIRST STEP 1: MAKE SUSHI RICE
Sushi rice that has been rinsed and water should be added to the rice cooker and cooked as directed. After it has finished cooking, pour the rice into a big bowl and allow it to cool somewhat. Add the sushi vinegar and whisk while it’s still very heated.
MAKE THE CRUNCHY TOPPING IN STEP 2
In a big skillet over medium heat, add the olive oil.
Next, add panko bread crumbs, then combine the two.
Cook the panko for a few minutes or until golden brown. I am continuously stirring. After being cooked, let the toasted panko cool.
SHRIMP TEMPURA CALIFORNIA ROLLS, STEP 3
- With the shiny side facing down, cut the nori sheet in half with scissors and lay one half on the bamboo mat.
- Spread a uniform layer of cooked rice over the nori sheet, about 3/4 cup total.
- To make the rice face down, turn everything over. On top of the nori, place the avocado and shrimp tempura.
- Apply some pressure on the bamboo mat and roll it away to tighten it. Roll on till you reach your destination.
- Remove the plastic wrap from the rolls and set them aside.
- The bamboo mat should be lifted over the filling with the thumbs.
STEP 4: COMBINE
- Place the sushi roll on top of the toasted breadcrumbs.
- After that, lay a fresh sheet of plastic wrap on top and cover it with a sushi mat. To mold the bread crumbs around the roll, gently squeeze your hand.
- Keep the plastic wrap and remove the mat from the roll. Slice the roll into bite-sized pieces after that. Take the plastic wrap off. Enjoy! Drizzle with unagi sauce or mayo.
THE BEST CALIFORNIA CRUNCHY ROLL TIPS
Dip your hands into Tezu water (water and vinegar) to avoid the rice adhering to your fingers.
Squeeze the filling and rice together as you roll the rolls to prevent them from falling apart. After you’re done, lightly squeeze the roll once more.
Be sure the panko breadcrumbs have time to cool off before adding them to your sushi.
CRUNCHY ROLL SUSHI TOPPINGS
This sushi roll’s crunchy topping is the main attraction. To give an enticing texture to your sushi, lightly toast Panko breadcrumbs until they are deliciously crispy. Before applying the breadcrumbs to your roll, keep in mind to let them cool. Then, carefully form the crunchy layer with a sushi bamboo mat and plastic wrap.
- Spicy California Roll: For those who enjoy a little spice, turn your roll into a spicy California roll by spreading some hot mayo. Mix thoroughly after adding one tablespoon of Sriracha sauce and two tablespoons of mayonnaise. Before rolling, spread the spicy mayo on your shrimp tempura or imitation crab.
- You will lightly fry your sushi roll in this variation to give it an extra crispy coating. Fried California Roll, You must dip your roll in a mixture of whisked egg, Sriracha, and soy sauce after preparing it and cutting it into pieces. In panko breadcrumbs, roll the wet roll. Fry the roll in a skillet with 2 inches of oil over medium heat for 2 to 3 minutes. Not enough to cook the roll, just enough to make the exterior beautiful and crispy. To let the extra oil drain, transfer to a cooling rack. To avoid any kind, dunk the same knife in the sushi vinegar before slicing.
- Boston Roll: Made with poached shrimp, the Boston roll is a delectable variant of the California roll. Salt, parsley, and lemon juice are added to water and used to poach jumbo shrimp gently. Together with creamy avocado and strips of crunchy cucumber, the soft, aromatic shrimp make a delectable appetizer.
ABOUT SPICY CALIFORNIA CRUNCHY ROLL SUSHI
- Taste: A superb blend of flavors is created by imitation crab, cucumber, avocado, and panko.
- Texture: The imitation crab, avocado, and cucumber are soft and creamy, while the panko, cucumber, and cucumber are crisp.
- Effort – Making this roll only calls for rudimentary sushi-making abilities and is more straightforward than it appears.
- Time – Preparing the ingredients and putting the roll together takes another 15 to 20 minutes after the rice has finished cooking. The time it takes to put together sushi will get faster as you get proficient at creating it.
- Alaska Roll: To make an Alaska Sushi Roll, top the roll with sushi-grade fish.
- Simple Spicy Kani Rolls can be made by leaving out the avocado and cucumber (Crab Sushi).
- Ponzu sauce: Drizzle ponzu sauce over each item individually to create a rich, fragrant umami taste with a tinge of smoke and lemon.
- White and black toasted sesame seeds can be added to the sushi roll to give it a subtle, nutty flavor.
- Eel sauce: To give the roll some acidic sweetness, drizzle it with eel sauce (Unagi no tare). Eel sauce reduces sake, mirin, sugar, and soy sauce.
- To prepare a non-spicy and mild version of this roll, omit the Sriracha and togarashi.
- Add half a teaspoon of sesame oil to flavor the dish.
- Japanese flying fish roe, often known as tobiko or masago, gives sushi its saline, savory flavor.
- Ikura (salmon roe) – Ikura offers a somewhat less sweet flavor than tobiko and has a salty, saline ocean aroma.
- To provide a satisfying crunch, wrap the roll in soy paper.
TIPS FOR THE BEST CRUNCHY CALIFORNIA ROLL
- Soak your hands in Tezu water (water + vinegar) to keep the rice from sticking to your fingers.
- Squeeze the rice and filling together while rolling to keep the rolls from falling apart. When you’re done, lightly squeeze the roll once more.
- Make sure the panko breadcrumbs have had time to cool before adding them to your sushi.
CRUNCHY ROLL SUSHI TOPPINGS
The crunchy topping on this sushi roll steals the stage. To add delicious texture to your sushi, carefully toast Panko breadcrumbs until they’re wonderfully crispy. Remember to allow the breadcrumbs cool before putting them on the roll, then carefully mold the crunchy layer over the roll with plastic wrap and a sushi bamboo mat.
- Spicy California Roll: For those who like it hot, add some spicy mayo to your roll and make it a spicy California roll. 2 tablespoons mayonnaise + 1 tablespoon Sriracha sauce + 1 tablespoon Sriracha sauce + 1 tablespoon mayonnaise + 1 tablespoon Sriracha sauce + 1 tablespoon mayonnaise + 1 tablespoon Sriracha sauce + Before rolling, smear the spicy mayo on your shrimp tempura or imitation crab.
- Fried California Roll: In this variation, your sushi roll will be gently fried for an extra crispy exterior. You’ll need to dip the roll in a mixture of whisked egg, sriracha, and soy sauce after you’ve cooked it (and before you cut it into pieces). Using panko breadcrumbs, coat the moistened roll. Heat 2 inches of oil to 350 degrees F in a skillet and fry the roll for 2-3 minutes. Just enough to get the job done.
- The Boston roll is a delectable variant of the California roll that includes poached shrimp. Salt, parsley, and lemon juice are gently poached in water with jumbo shrimp. The soft, aromatic shrimp are served with creamy avocado and crunchy cucumber slices.
HOW TO STORE YOUR CRISPY SUSHI ROLL
When you create today’s crispy roll sushi recipe, you may have some leftovers that you don’t want to throw away and wonder if it’s good to store them for later, but you’re wondering how long they may be stored in the fridge or freezer. Will they still taste as lovely as they did when they were fresh? Also, how should sushi be stored?
Keeping crunchy roll sushi in the refrigerator
Well, let me clarify that if the sushi you created, whether from today’s recipe or another, contains raw meat, it’s beautiful to store the leftovers in the fridge for up to 24 hours.
Though the taste and texture of the sushi will change (softer sashimi, limp seaweed paper, more challenging rice), there should be no damage in eating it 24 hours after it was produced.
To properly keep your crunchy roll sushi, securely wrap each sushi roll in transparent film or plastic wrap.
Then, immediately place them in a clean, dry container with an airtight lid in the refrigerator.
STORING CRUNCHY ROLL SUSHI IN THE FREEZER
If you want to freeze your crunchy roll sushi leftovers, that’s perfectly fine; there’s no need to worry about food poisoning.
Because the freezing procedure destroys all parasites in the fish, the uncooked fish is free of any hazardous microorganisms.
So, theoretically, your frozen crunchy roll sushi can keep for 2 to 3 days, and the raw fish can keep for up to a month or two.
Regardless, I recommend not freezing your sushi leftovers because frozen sushi does not taste well.
Same as refrigerating them, you want to ring out any excess water, then wrap your roll tightly in plastic wrap and make sure to seal it to prevent any air from reaching the food.
Finally, take your plastic-wrapped sushi roll, place it in an airtight container, and then into the freezer.
Frequently Asked Questions
What is on a crunchy roll?
Many people start with this role. It’s a good roll to start with for a sushi novice and a beginning for your meal. It is coated with crunchy tempura flakes and features a middle of shrimp tempura, snow crab mixture, cucumber, and avocado. This is how it acquired its name.
What ingredients are in crunchy roll sushi?
Fish or shrimp, veggies, and sushi rice are all rolled up in a sheet of nori (seaweed). Shrimp tempura and creamy avocado are combined to make this crunchy California roll, which is then wrapped in nori and topped with incredibly crunchy toasted panko breadcrumbs.
Is sushi in a crispy wrap cooked?
But rolls frequently contain a range of components. But if the thought of raw fish makes you queasy, some rolls contain cooked seafood. For example, the crunch wrap incorporates cooked shrimp, making it ideal for anyone wary of eating raw fish.
What is the crispy orange substance on sushi?
The small, orange, pearl-like substance on sushi rolls is called tobiko. Since it is genuinely flying fish roe, it qualifies as caviar in theory (albeit less expensive than its sturgeon cousin). In addition to adding flavor and visual appeal, tobiko gives the meal a crisp texture and a salty taste.
How healthy is sushi?
Sushi is a highly nutritious dish! Because it is produced with fish, it is a beautiful source of heart-healthy omega-3 fatty acids. In addition, since there is no additional fat, sushi has a low-calorie count. The most popular variety is nigiri sushi, which consists of miniature fish or seafood files on top of sticky rice fingers.
More Alternative Sushi Recipes to try!
CRUNCHY CALIFORNIA ROLLS WITH TOFU
Crunchy rolls are essentially uramaki (maki rolls with rice on the outside) topped in toasted panko breadcrumbs. The combination of soft rice and crunchy crumbs gives this sushi a completely different feel and texture — a must-try for all sushi fans!
You can make crunchy rolls with almost any filling you like. We were inspired by the American California rolls, but instead of crab meat, we used tofu as a plant-based alternative. We seasoned it with vegan mayo, garlic, ginger, and sesame oil before blending it into a soft paste that resembled chopped crab flesh.
SUSHI RICE AND CALIFORNIA ROLLS RECIPE
My fave is the California roll! I’m not a daring sushi eater (no raw fish for me! ), but I do enjoy my California rolls. These are my favorite when topped with spicy mayo and dipped in a wasabi/soy sauce combination… mmm. Making sushi at home is also relatively inexpensive. You’ll be a pro if you have the correct tools and follow these instructions.
It’s been a busy week in my kitchen. Just wait till next week for selyodka, sushi, and a slew of other treats! ;). I’m just as wild as ‘that. I’m uploading this since I’ve had several requests for sushi instruction over the years, and I think I make a mean California roll. My husband concurs.