Crab Rangoon Roll Recipe
Crab stick and cream cheese blend, sushi rice, seaweed, tempura-fried, sushi sauce, sweet chili sauce
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Ingredients
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Filling
Sushi Rice
Assembly
Method
Filling Preparation
- 1
Chop Ingredients
Finely chop the crab sticks and green onions.
- 2
Mix Filling
In a mixing bowl, combine the chopped crab sticks, cream cheese, and green onions until well blended.
Sushi Rice Preparation
- 3
Rinse Rice
Rinse the sushi rice under cold water until the water runs clear, then drain.
- 4
Cook Rice
Cook the sushi rice according to package instructions, usually in a rice cooker or on the stove.
- 5
Cool Rice
Once cooked, transfer the rice to a bowl and let it cool slightly.
- 6
Make Seasoning
In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
- 7
Season Rice
Pour the seasoning mixture over the cooled rice and gently fold to combine.
Rolling and Frying
- 8
Prepare Nori
Place a nori sheet on a bamboo sushi mat, shiny side down.
- 9
Spread Rice
Spread a thin layer of sushi rice evenly over the nori, leaving a small border at the top.
- 10
Add Filling
Spoon the crab filling along the bottom edge of the rice-covered nori.
- 11
Roll Sushi
Using the mat, carefully roll the nori away from you, applying gentle pressure to form a tight roll.
- 12
Seal Roll
Seal the edge of the nori with a little water.
- 13
Make Tempura Batter
Prepare the tempura batter according to package instructions by mixing the batter mix with water.
- 14
Heat Oil
Heat oil in a deep pan or fryer to 180°C (350°F).
- 15
Coat Roll
Dip the sushi roll in the tempura batter, ensuring it's fully coated.
- 16
Fry Roll
Carefully place the coated roll in the hot oil and fry until golden brown, about 3-4 minutes.
- 17
Drain Roll
Remove the roll from the oil and drain on paper towels.
Serving
- 18
Slice Roll
Slice the fried roll into bite-sized pieces.
- 19
Serve
Serve with sushi sauce and sweet chili sauce for dipping.