I love sushi! It’s something I crave on a weekly basis. The only problem is that it’s not something I can eat on a weekly basis, because it is so expensive. It’s easy to drop $50 at a sushi place, and that’s just for me and my husband. I had to find another way! For the longest time, I have been hesitant to try to roll my own sushi. It just looked so intimidating. I finally took the plunge and tried it, and it wasn’t as difficult as I thought it would be. Don’t get me wrong, it wasn’t as beautiful and perfect looking as my local sushi place, but it was delicious. The problem came when I tried to batter and fry it to get that crispy california roll. It was awkward and bulky, and didn’t fry very evenly. That is when I came up with the idea of making the same roll, but bite size! Genius!
This has got to be the best way to eat sushi! Its like the donut hole version of sushi…you just can’t stop eating them. This recipe is for a california roll version, but you could definitely experiment with your favorite fillings. Now that I have you salivating, let’s get started…
First, make your rice. The easiest way to cook it is in a rice cooker, but you could also cook it on the stove according to package directions. Just make sure that you are using medium grain rice so that it is sticky enough when you start making the rolls. Every post I have read says that you are supposed to rinse medium grain rice before you cook it…I accidentally forgot to do that when I was making this recipe and it turned out just fine. Just make sure you don’t add salt to the water when you are cooking because you will be adding salt later on.
While the rice is cooking, make your sushi vinegar. Heat rice vinegar in the microwave for 20 seconds. Add sugar and salt and mix well. It may not dissolve completely, but mix it as well as you can. Add to one cup of cooked rice and mix well with a fork.
Next, Make your filling. Chop up the crab meat and avocado, and crumble the nori.
Mix together, then add Mayo, sriracha, and rice
Now let’s make the the tempura batter. In a separate bowl, simply whisk flour, water, and egg together until smooth. Pour panko into a separate bowl.
It makes it much easier to have everything ready before you start assembling. A couple of things that will help you are a bowl of water and a piece of parchment paper. The water will help to keep your hands wet as you are rolling the balls to keep the rice from sticking to you. The parchment gives you a place to set the sushi rolls, until ready to fry, where they will not stick.
Fill a large skillet with 1-2 inches of oil, and heat over medium heat.
Now spoon heaping teaspoons of your filling, onto the parchment paper, until you have 12 mounds. Shape each into a ball, being sure to keep your hands wet so the rice does not stick to you. The rice might not roll perfectly into a ball right away, don’t worry. As soon as it hits the panko, it will easily come together.
Dip each ball individually into the batter and then into the panko. If the mixture starts to fall apart a little bit in the batter, don’t worry. It comes back together easily once its in the panko mixture.
Now, test the oil to see if it’s hot enough, by putting one of the rolls into the oil. If it’s hot enough, the oil should immediately start to bubble around the roll. If not, wait a couple minutes and try again.
Fry, turning occasionally, until golden brown on all sides. Drain on paper towel lined plate.
To make the spicy mayo sauce, simply mix mayo and sriracha with fork until smooth. Feel free to add more or less sriracha to suit your taste. We tend to eat things a bit more mild at our house so go ahead and add more if you like things spicy.
Pipe the sauce onto your serving plate or serve it in a bowl on the side.