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Ingredients
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Sushi Rice
Filling
Tempura Batter
Frying
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
Combine the rinsed rice and water in a rice cooker or pot. Cook according to the rice cooker's instructions or bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer to a large bowl and gently fold in the vinegar mixture. Allow to cool to room temperature.
Prepare Filling
Make Tempura Batter
- 7
Mix Dry Ingredients
In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, and salt.
- 8
Add Ice Water
Gradually add ice water to the dry mixture until just combined. Do not overmix; the batter should be lumpy.
Assemble & Fry
- 9
Prepare Oil
Heat vegetable oil in a deep frying pan or pot to 350°F (175°C).
- 10
Assemble the Roll
On a bamboo sushi mat, lay out a sheet of nori (seaweed). Spread a thin layer of sushi rice over the nori, leaving a small border at the top. Arrange the crab, avocado, cucumber, and masago in a line across the center.
- 11
Roll the Sushi
Using the bamboo mat, carefully roll the sushi tightly away from you, pressing gently. Seal the edge with a little water. Slice the roll into bite-sized pieces.
- 12
Dip in Tempura Batter
Dip each sushi roll in the tempura batter, ensuring it's coated evenly.
- 13
Fry the Rolls
Carefully place the battered rolls in the hot oil and fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.