Crunch Combo Recipe
a combination of our New York Crunch, and Spicy Crunch Roll
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 Rolls
Method
Preparation
- 1
Prepare Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, let it cool and season with a mixture of rice vinegar, sugar, and salt.
- 2
Make the Spicy Mayo
In a small bowl, mix together the mayo and sriracha sauce until well combined. Adjust the spiciness to taste.
- 3
Assemble the Rolls
Place a nori sheet on a bamboo sushi mat, shiny side down. Wet your hands to prevent sticking, and spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top. Arrange cucumber, avocado, and crab meat in a line across the center of the rice. Drizzle some spicy mayo on top.
- 4
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep it tight. Seal the edge with a bit of water.
- 5
Fry the Crunchy Roll
Roll the completed sushi in panko breadcrumbs and then heat oil in a pan over medium heat. Fry the rolls for 2-3 minutes on each side until golden brown and crispy.
- 6
Garnish and Serve
Sprinkle sesame seeds on top of the rolls. Slice into 8 pieces and serve with soy sauce, pickled ginger, and wasabi.