Crispy Calamari Roll Recipe
Fried squid, snowcrab, asparagus, crunchy, green onion, smelt roe, Japanese red pepper with spicy mayo & eel sauce.
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Ingredients
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Roll filling & assembly
Breading & frying
Sauces
Assembly aids
Method
Breading & frying
- 1
Prepare calamari
Pat calamari rings dry with paper towels. Season lightly with 1/2 tsp salt and 1/2 tsp black pepper.
- 2
Set up dredging station
In one shallow bowl combine flour and cornstarch and 1/2 tsp salt. In a second bowl beat the egg. In a third bowl place panko (if using) or additional flour for a second coat.
- 3
Coat and fry
Heat oil in a deep skillet or pot to 350°F (175°C). Dredge calamari rings in flour mixture, dip into beaten egg, then press into panko breadcrumbs (if using). Fry in batches for 45–60 seconds until golden and just crisp — do not overcook or calamari becomes rubbery. Remove with slotted spoon to a paper towel-lined tray and lightly sprinkle remaining 1/2 tsp salt while hot. Let cool slightly.
Roll filling & assembly
- 4
Prepare rice and other fillings
If not already done, cook sushi rice and season with rice vinegar mixture (about 2 tbsp rice vinegar, 1 tbsp sugar, 1 tsp salt for 2 cups cooked rice). Spread rice on a tray to cool to room temperature. Blanch asparagus in boiling water 30–45 seconds until bright green, then plunge into ice water; drain and cut into 3–4 inch pieces. Flake snow crab meat and mix gently with 1 tbsp spicy mayo to lightly coat (reserve remaining spicy mayo for drizzle). Slice green onions thinly.
- 5
Lay out nori and rice
Place a nori sheet shiny-side down on the bamboo mat. Wet your hands with rice vinegar-water to prevent sticking. Spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1/2 inch strip at the far edge without rice.
- 6
Add fillings
Across the center of the rice place a line of flaked crab (about 1/4 cup), 2–3 fried calamari rings (torn or halved if needed to fit), 2 asparagus spears, and a sprinkle of sliced green onion (about 1 tbsp). Spoon a small line (about 1 tsp) of smelt roe along the filling and sprinkle a small pinch (about 1/4 tsp) of Japanese red pepper or a light dusting of shichimi togarashi for heat.
- 7
Roll the sushi
Using the bamboo mat, lift the near edge of the nori and roll firmly but gently away from you to enclose the fillings, pressing to form a tight roll. Continue rolling until sealed with the bare nori strip. Press the mat around the roll to compact it for 10–15 seconds.
- 8
Finish & slice
Using a very sharp knife moistened with water, cut the roll into 8 equal pieces. Wipe the knife between cuts to keep slices clean. Arrange pieces on a plate.
- 9
Garnish & sauces
Drizzle spicy mayo and eel sauce over the top of each cut piece (about 1/2 tsp of each per piece). Spoon remaining smelt roe on top of each slice (about 1/2 tsp). Sprinkle toasted sesame seeds and remaining sliced green onion. Serve with soy sauce on the side.
Sauces
- 10
Make spicy mayo (quick)
Whisk together 3 tbsp mayonnaise with 1 tbsp sriracha (adjust to heat preference). Use 1 tbsp to mix with the crab as noted and reserve remaining for drizzling.
- 11
Use eel sauce
If using store-bought eel sauce, shake and spoon into a small squeeze bottle or spoon for drizzling. To make a quick homemade eel-style sauce, simmer 1/4 cup soy sauce, 1/4 cup mirin, 2 tbsp sugar over medium-low heat until slightly reduced and syrupy (about 6–8 minutes). Cool before using.