Sushi lovers can come in many different shapes, there’s the wasabi lovers, the soy sauce fans, and fans of all different kinds of proteins and veggies found in sushi. Today, however, we’re going to look at the crunchy sushi roll. The crunchy sushi roll is a variation of the classic roll, it’s unique because while a lot of sushi is focused around the combination of flavors, the sushi crunchy roll focuses more on texture and therefore is a whole new experience at the sushi table. So we are going to learn how to make these amazing crunchy little wonders and we will learn what you will need to have and do to make them.
First are the ingredients that make up the sushi crunchy roll. Most if not all of these items should be in the Asian section of your local market. The crunchy sushi roll is unique in the sense that it has a crunchy texture, and so we are not going to say you should only use specific proteins or vegetables, but instead, we are going to tell you that you have many options. We will list a few items in the ingredients section, but these are not to be used as concrete methods or instructions, rather they are suggestions and options for you to choose from. If you’d like a recommendation, I personally enjoy a combination of tempura shrimp and avocado in my sushi rolls, but you can make them however you would prefer. These crunchy sushi roll instructions will tell you how to make roughly 6 to 8 pieces. So with that out of the way, we will begin with the ingredients.
What you will need
- Something crunchy – Panko Bread crumbs or tempura crumbs
Panko bread crumbs and tempura crumbs are not the same. Tempura crumbs tend to have more flavor, while the panko bread crumbs are better for adding texture. It’s up to you, but they can both be used the same way, and they can even be used together.
- High quality sticky short grain rice
You can’t use just any rice for sushi, you need the right kind. In your Asian market, you will likely find one that specifically says either sushi or sticky on the packaging. If you can’t find that, choose the best short grain Japanese rice you can find.
- Seaweed
For the most part, brands don’t really matter when it comes to seaweed. The main thing is to find full size sheets of seaweed, as those allow you to make more than one crunchy sushi roll at a time. Great if you are preparing for company.
- Protein (optional)
This can be many things depending on your preferences. You could have a combination of proteins or you could just do one for a more focused flavor. Proteins include things like salmon, tempura shrimp, crab or imitation crab, tuna, etc. depending on your choice you may want to add some optional veggies like the ones listed next.
- Veggies (optional)
Depending on your choice of protein, you may want to add some veggies. Most commonly added ingredients include avocado, cucumber, sesame seed (white or black), green onion, jalapeño, carrot, etc. experiment and see what tastes and feels best to you.
- Topping sauces and dressings (optional)
These are things like mayonnaise (spicy or non-spiced), wasabi, soy sauce or glaze, eel sauce, brown sauce, teriyaki sauce, sesame ginger dressing, etc. like the ingredients above, you should experiment and see what works best for you. My only warning is that wasabi is a very potent ingredient that can be too much for many people. use what works for you.
- Sushi rolling mat (optional)
While this is not required, it can make the final rolling process easier. Great if you would like to prepare more than one long roll of crunchy sushi.
Preparing your tempura batter (optional)
This is an optional step for those who are planning to make their own tempura batter for their crunchy sushi rolls. If you are planning on using store bought ingredients or already have this part completed you can skip ahead to making the crunchy sushi roll.
The ideal tempura is not soggy, soft, or fluffy, it should be very crispy. There are many ways to make tempura batter and this is just one. Feel free to find more information Online.
Use equal parts cornstarch and flour. Add one egg yolk, then add cold water. The flour is very versatile, you can use all purpose, rice flour, or even cake flour. The water should be as cold as possible. The colder the water, the crispier the tempura. You can also use cold seltzer water for an added effect.
Slowly mix all of these ingredients into a bowl until it forms a batter with minimal lumps of flour or cornstarch. If you would like to keep it cold while continuing the preparations, place the bowl with the batter inside of a larger bowl that has ice and water.
Next for the tempura batter, start up a fryer or heat up some frying oil on the stove. Once the oil is bubbling, it’s ready to fry. You can simply dip whatever tool you want into the batter bowl and then let that drip into the frying oil. Not everyone is a fan of the finger technique where you just dip your fingers into the batter and then let it drip into the oil, but either way, the tempura batter will become small little drops of crunchy tempura. You can then scoop out the crumbs once they are lightly fried or a golden brown. The crispiness is up to you and how long you would like them to fry at this point.
Once you scoop them out you should set them on paper towels so that the excess oil is drained from them, maintaining the desired crispiness. While the crumbs are drying from the oil you can add any spices you’d like. For example, I just use a very light sprinkling of salt and pepper.
Making the crunchy sushi roll
In order to make an amazing crunchy sushi roll, first, we need to prepare the rice. Many products are different so it is recommended you follow the preparation instructions on the packaging. Once that’s done you will want to find a flat surface to work on. A balanced large cutting board works best.
Next, we are going to carefully rip a full sheet of seaweed in half, and place that one half onto the working surface. You will notice there is a shiny side and a rough side to the seaweed. For now, we want to have the rough side facing up as we will be putting rice onto it, and the roughness is what grabs and holds the rice. So shiny side down, rough side up.
Continuing on, spread the rice evenly over the entire surface of the seaweed, making sure to get an even amount of rice everywhere including the corners. If you have something you would like on the outside of the roll along with the rice, such as white or black sesame seeds, you can add it on top of the rice now.
At this point, if you have a sushi rolling mat, you should cover it in plastic wrap or foil. This will keep the rice bits from being squeezed out through the bamboo sticks on the rolling mat. This will also just generally help to keep everything in the shape that we want it to be.
Now we flip the seaweed over and onto the sushi rolling mat if you have one. Place the seaweed so that the riced rough side is faced down and the smoother shiny side is facing up.
Any ingredients added from here are going to be in a line running lengthwise across the seaweed. These will be the inside contents of the sushi roll. Some prefer to place the line of ingredients along the middle of the seaweed, some prefer the top or bottom. It makes no difference, so choose what’s best for you.
If you would like to have some crunchiness on the inside of the crunchy sushi roll rather than only on the outside, now is the time to put your crumbs, whether panko or tempura, onto the seaweed. Place them in a line going across the half sheet of seaweed.
The next step will be cutting the protein to size. In general, the measuring here is imprecise and it’s best if you eyeball it for yourself. If you’re using fish, some people may need larger or smaller cuts, but roughly you want around one inch strips. If you are using veggies, try to keep in mind what would fit into the seaweed roll without breaking it.
It’s time to place our main ingredients of proteins and or veggies onto the seaweed. As I’ve said, these ingredients are your choice, as they should be, but if anyone would like a friendly suggestion as to ingredients I would personally recommend shrimp with avocado as it is my favorite.
Place your protein or veggies in a line lengthwise across the top of the seaweed. Don’t worry too much about too much or too little quite yet, because next we will be rolling it and you will be able to see firsthand exactly how much there should be.
In order to roll the entire thing into a log, it is best to have a sushi rolling mat. It can make things easier and the resulting roll tends to be more even in shape. You can roll without a sushi rolling mat but here we will be explaining how to make a crunchy sushi roll with a sushi rolling mat.
As a reminder, you should cover the mat with plastic wrap so the ingredients don’t squeeze in between the bamboo sticks instead of in the crunchy sushi roll. Foil can work in a pinch if you don’t have a plastic wrap.
Place your thumbs under one end of the sushi mat and lift up. If necessary use your other fingers to keep the ingredients pressed down into place. Slowly continue lifting the mat and rolling the seaweed all the way until the sticky rice ends meet. Cover the whole roll with the mat and press gently in order to shape the roll, and to connect the sticky rice of each end together. Unwrap the mat and you should be looking at a beautiful sushi roll!
One of the last steps now is to cut the roll into the right bite sized pieces. It’s best to use a clean knife. Use the clean knife to cut the roll in half then wipe the knife with a wet clean rag or paper towel in between each cut. This prevents the knife from sticking to any of the sticky rice.
Last but not least we need to consider the toppings you would like on your sushi crunchy roll. If you decided not to put crunchy ingredients on the inside then now is the time to put them on top of your crunchy sushi roll. Consider if you want certain sauces to be either on top of the sushi rolls or to the side as an available dip. Add whatever you like, this is where people can differ most on preferences. From mayonnaise to soy sauce, you should try to experiment with a variety to see what tastes best to you. If you need suggestions you can take a look at the ingredients list above where it says “topping sauces” for ideas, or a quick google search can help you out.
And that’s it you’re done! This is how to make the most amazing sushi crunchy rolls! Now that you’ve made and cut them, feel free to chow them down! Of course, if you are preparing for guests you can spread them onto a plate in whatever decorative fashion you’d like. You now have amazing, tasty, fresh, and ready to eat crunchy rolls. Congratulations and enjoy!
