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Ingredients
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Sushi Rice
Sushi Fillings
Crunch Roll Ingredients
Method
Sushi Rice Preparation
- 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, combine the rinsed sushi rice and water. Cook according to the rice cooker instructions, or bring to a boil in a pot, then cover and simmer for 20 minutes.
- 3
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let cool to room temperature.
Sushi Assembly
- 4
- 5
Assemble the Sushi
Place a nori sheet on a bamboo sushi mat. Wet your hands and spread a thin layer of sushi rice over the nori, leaving a small border at the top. Place a few strips of fillings along the bottom edge of the rice. Roll the sushi tightly away from you, using the mat to help shape it. Seal the edge with a little water.
- 6
Cut the Rolls
With a sharp knife, slice the roll into 5 equal pieces. Repeat with the remaining nori sheets and fillings.
Crunch Roll Preparation
- 7
Prepare the Crunch Filling
In a bowl, combine the cooked and chopped shrimp with cream cheese and spicy mayo until well mixed.
- 8
Assemble the Crunch Roll
On a nori sheet, spread a thin layer of sushi rice. Place a line of the shrimp mixture in the center and roll tightly. Coat the outside of the roll with panko breadcrumbs.
- 9
Fry the Roll
Heat oil in a pan over medium heat. Fry the crunch roll until golden brown on all sides. Remove and drain on paper towels.
- 10
Garnish
Sprinkle sesame seeds on top of the fried roll before slicing into 5 pieces.