These crispy hot sushi rolls are golden, crunchy and irresistibly fun to make at home. A light tempura batter and breadcrumbs give the rolls a crackling crust, while creamy cheese, chicken or fish and fresh cucumber stay soft inside. If you love sushi-style dishes, try our Lazy Sushi Bowl and our Baked Sushi Rolls with Salmon.
Ingredients
- Sushi rice
- Chicken, red fish or crab meat (your choice)
- Cucumbers
- Cream cheese / Philadelphia
- Rice vinegar
- Tempura batter: 3 eggs + 3 tbsp flour + breadcrumbs
- Oil for deep frying
- Nut sauce and pickled ginger for serving
Instructions
- Cook the rice per instructions; season with rice vinegar.
- Cook the chicken.
- Cut the chicken and cucumbers into strips.
- Pipe the cheese (a piping bag is handy).
- Wrap a mat in plastic, oil it, lay nori, then rice, cheese, chicken and cucumber.
- Roll, moistening edges with water to seal.
- Batter: mix the eggs with the flour.
- Dip each roll in batter, then breadcrumbs.
- Deep-fry.
Tips
- Keep the oil hot and fry in small batches so the rolls stay crisp, not greasy.
- Let the rolls rest briefly on a rack before slicing for clean, neat pieces.
- For more sushi and tempura technique, see Serious Eats and Allrecipes.
Nutrition: per 100 g: 141 kcal, protein 8.2 g, fat 2.4 g, carbs 24 g.