Firecracker Recipe
Deep fried roll with spicy salmon, avocado. Topped with spicy tuna, tempura crunch, scallion, tobiko
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.
Sushi Rice
Filling
Topping
For Frying
Wrap
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine rinsed sushi rice and water. Cook according to rice cooker instructions or bring to a boil, then reduce to low heat and cover for 18-20 minutes. Remove from heat and let stand covered for 10 minutes.
- 3
Season the Rice
In a small bowl, combine rice vinegar, sugar, and salt. Microwave for 30 seconds or until sugar is dissolved. Pour over the cooked rice and gently fold to combine. Let rice cool to room temperature.
Prepare Filling
- 4
Prepare Spicy Salmon
In a bowl, mix the diced spicy salmon with spicy mayonnaise until well combined.
- 5
Slice Avocado
Cut the avocado in half, remove the pit, and slice the flesh into thin strips.
Assemble the Rolls
- 6
Prepare Nori
Place a sheet of nori on a bamboo sushi mat, shiny side down.
- 7
Add Rice
Wet your hands with water to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
- 8
Add Filling
Place a line of the spicy salmon mixture and avocado slices along the bottom edge of the rice-covered nori.
- 9
Roll the Sushi
Using the bamboo mat, roll the nori away from you, pressing gently but firmly to create a tight roll. Wet the top edge of the nori to seal the roll.
Fry the Rolls
- 10
Heat Oil
In a deep pot, heat vegetable oil to 350°F (175°C).
- 11
Slice Rolls
Carefully slice the rolls into bite-sized pieces.
- 12
Fry the Rolls
Fry the sushi rolls in batches for 2-3 minutes until golden brown. Use a slotted spoon to remove them and drain on paper towels.
Prepare Topping
- 13
Mix Spicy Tuna
In a bowl, mix the diced spicy tuna with a little spicy mayonnaise if desired.
- 14
Garnish Rolls
Top each fried roll with a spoonful of spicy tuna, tempura crunch, chopped scallions, and tobiko.