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4.73 from 36 votes

Fried California Sushi Roll

Extra crunchy deep fried California sushi roll!
Prep Time15 minutes
Cook Time5 minutes
Course: Dinner, Main Course
Cuisine: Asian, Dinner, main course, sushi
Keyword: Dinner, Kids Favorite, main course, seafood, sushi, Weekend Dinner, Weeknight Dinner
Servings: 2 rolls

Ingredients

  • 1-2 cups cooked sushi rice – cooled
  • 1-2 sheets seaweed nori wraps – wraps vary slightly in size per brand *try to go for a smaller wrap size or cut the wraps to ~3/4 the size with scissors if using a large wrap.
  • 3 sticks imitation crab meat
  • 1/2 avocado – sliced into thin slices
  • 1/2 cucumber – sliced into thin slices
  • 2 ounces cream cheese - roughly 2 ounces - optional
  • 1 egg
  • 1 teaspoon sriracha - optional adds a little heat
  • 1 teaspoon soy sauce
  • 1 cup panko bread crumbs
  • oil for frying corn, canola, peanut or any preferred frying oil
  • 1 tablespoon eel or oyster sauce – can be found in the Asian food isle.
  • French fried onions - optional
  • 2 tablespoons spicy mayo

Instructions

  • Prep all of your fillings by slicing them into thin and long of strips.
  • Lay down a piece of plastic wrap or parchment paper over your sushi mat.
  • Add cooked sushi rice.
  • Lay another piece of plastic wrap or parchment paper over the top and press down or roll rice out with a rolling pin until it’s in a large enough rectangle to lay the nori wrap over and about 1/2 inch thick.
  • Remove the plastic wrap or parchment paper from the top.
  • Add nori wrapper over the top with the shiny side up and rough side down.
  • Add imitation crab meat, avocado, cucumber, cream cheese, a little spicy mayo and eel or oyster sauce.
  • Pull both sides of the underlying plastic wrap up so the roll goes together.
  • Use the sushi mat, a towel or your hands to press the roll into a long cylinder and pack rice around the ends so the whole role is enclosed.
  • In a rectangle baking dish that will fit the sushi roll, add the egg, sriracha and soy sauce and whisk together.
  • Roll the roll in the panko bread crumbs.
  • Heat about 1-2 inches of oil in a skillet to about 350 F. to 360 F. degrees.
  • Lay the sushi roll in the skillet and cook for 2-3 minutes per side or until outsides are golden brown, remove from oil and onto a paper towel or cooling wrack so the excess oil can run off.
  • Add the spicy mayo, eel or oyster sauce and optional French fried onions.
  • Slice the roll by using a sharp or serrated knife, dripped in rice vinegar or water in between each slice so it doesn’t get sticky and ruin your roll.