The Chef

Restaurants

Meals

Drinks

Restaurants›Koizi Endless Gourmet Grill & Sushi›Deep Fried Philly Roll Recipe

Deep Fried Philly Roll Recipe

Name: Koizi Endless Gourmet Grill & Sushis Deep Fried Philly Roll Recipe
Cook time: 55 min
Total time: 55 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 cups sushi rice (prepared, warm); 2 tbs rice vinegar seasoning (sushi vinegar); 4 pieces nori sheets (full-size); 8 oz fresh salmon (sashimi-grade), sliced into strips; 4 oz cream cheese, cut into long strips; 1 cup ripe avocado, sliced into long strips; 1 tsp toasted sesame seeds; 2 tbs soy sauce; 1 tsp wasabi (optional, for serving); 1 cup all-purpose flour; 2 tbs cornstarch; 0.5 tsp baking powder; 1 cup cold sparkling water; 1 piece large egg; 0.5 tsp salt; 4 cups vegetable oil (for deep frying); 0.5 cup mayonnaise (Japanese kewpie preferred); 2 tsp sriracha; 3 tbs eel sauce (unagi sauce); 1 tsp rice vinegar (for seasoning rice if needed); 0.5 tsp sesame oil; 1 tbs green onions, thinly sliced; 2 tbs pickled ginger (gari) for serving

Inspired by Koizi Endless Gourmet Grill & Sushi

Time55m

Serves2

(8 pcs) Salmon, cream cheese, avocado deep fried spicy mayo & eel sauce

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Roll components

2 cups sushi rice (prepared, warm)

2 tbs rice vinegar seasoning (sushi vinegar)

4 pieces nori sheets (full-size)

8 oz fresh salmon (sashimi-grade), sliced into strips

4 oz cream cheese, cut into long strips

1 cup ripe avocado, sliced into long strips

1 tsp toasted sesame seeds

2 tbs Aged soy sauce

1 tsp wasabi (optional, for serving)

Batter & Frying

1 cup 00 bread flour

2 tbs Cornstarch

1/2 tsp Baking powder

1 cup cold sparkling water

1 piece large egg

1/2 tsp Celtic sea salt

4 cups vegetable oil (for deep frying)

Sauces & Garnish

1/2 cup mayonnaise (Japanese kewpie preferred)

2 tsp sriracha

3 tbs eel sauce (unagi sauce)

1 tsp rice vinegar (for seasoning rice if needed)

1/2 tsp Toasted sesame oil

1 tbs green onions, thinly sliced

2 tbs pickled ginger (gari) for serving

Method

Roll components

Prepare sushi rice

If you don't already have seasoned sushi rice, warm the cooked sushi rice and fold in 2 tbs sushi vinegar (or 1 tsp rice vinegar + 1 tbs sugar + pinch salt dissolved). Spread rice on a tray to cool to warm, not hot. Keep covered with a damp towel to prevent drying.

Assemble rolls

Place a bamboo mat and cover it with plastic wrap. Lay one nori sheet shiny-side down on the plastic. With wet hands, grab about 1/2 cup of rice and evenly press it into a 1/4-inch layer covering the entire nori, leaving a 1/2-inch bare strip at the far edge. Sprinkle a little toasted sesame seed across the rice surface.

Add fillings

Flip the nori so the rice side is down on the plastic (inside-out roll). On the center near edge, lay two strips of salmon (about 2 oz total), one long strip of cream cheese (1 oz), and several slices of avocado (about 1/4 cup). Do not overfill; leave margins for sealing.

Roll and seal

Using the bamboo mat, carefully roll the nori away from you, tucking the filling and forming a tight cylinder. Press to seal the edge. Repeat with remaining sheets to yield 4 rolls. Chill rolls in the refrigerator 10–15 minutes to firm (this helps when cutting and frying).

Batter & Frying

Prepare batter

In a bowl, whisk together 1 cup flour, 2 tbs cornstarch, 1/2 tsp baking powder and 1/2 tsp salt. Whisk in 1 egg and slowly add 1 cup cold sparkling water until a smooth, slightly thick batter forms. Keep batter cold by placing the bowl over an ice bath if possible.

Heat oil

In a deep pot or fryer, heat vegetable oil to 350°F (175°C). Use a thermometer to maintain temperature. You should have enough oil to fully submerge roll pieces (about 3–4 cups in a medium pot).

Slice rolls

Remove chilled rolls from refrigerator. Using a sharp, wet knife, slice each roll into 8 even pieces (for 4 rolls this yields 32 pieces — adjust if you made fewer). For the menu portion (8 pcs), you can slice two rolls into 8 pieces each and discard or reserve extras; for this recipe assume you will slice each of 2 prepared rolls into 8 pieces (total 16) and fry what you need, or slice all and fry in batches.

Batter and fry

Working in small batches, dip each sushi piece into the batter to coat fully, letting excess drip off. Carefully lower into 350°F oil. Fry 1.5–2.5 minutes, turning once, until batter is golden and crisp. Avoid overcrowding. Use a spider or slotted spoon to transfer fried pieces to a wire rack over a baking sheet lined with paper towels to drain. Keep warm in a 200°F (95°C) oven if frying multiple batches.

Sauces & Garnish

Make spicy mayo

In a small bowl, mix 1/2 cup mayonnaise with 2 tsp sriracha, 1/2 tsp sesame oil and 1 tbs soy sauce (optional) until smooth. Taste and adjust heat or salt to preference. Transfer to a squeeze bottle or small bowl for plating.

Plate and finish

Arrange 8 deep-fried roll pieces on a serving plate. Drizzle spicy mayo in a zigzag pattern across the rolls and finish with 3 tbs eel sauce drizzled over. Sprinkle thinly sliced green onions and a pinch of toasted sesame seeds. Serve immediately with soy sauce, wasabi and pickled ginger on the side.