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Fried sushi rolls

Based on 4 ratings

“Age sushi is a deep-fried seaweed roll that you can fill with fish, meat, vegetables or eggs, according to your taste. The sushi rolls are dredged in flour, eggs, and breadcrumbs, giving them a crispy exterior when fried. This sushi is served with sweet and salty nitsume sauce, which is made from sweet rice wine, soy sauce, and sugar.”

Difficulty

Medium 👍
50
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
400 g sushi rice (cooked)
dried seaweed sheets
100 ml mirin
100 ml soy sauce
1 tbsp sugar
cucumber
avocado
250 g salmon fillets
sweet potato
2 tbsp wasabi paste
flour
eggs
6 tbsp panko breadcrumbs
150 ml vegetable oil
sushi ginger (for serving)
soy sauce (for serving)
wasabi paste (for serving)
Metric
Imperial

Utensils

  • pot (small)
  • knife
  • cutting board
  • frying pan
  • sushi mat
  • 3 large bowls
  • frying pan (large)

Nutrition per serving

Cal
1021
Protein
28 g
Fat
54 g
Carb
99 g
  • Step 1/6

    For the nitsume sauce, add mirin, soy sauce, and sugar to a small pot over medium heat and let simmer until thickened. Remove from heat and let cool down.
    • 100 ml mirin
    • 100 ml soy sauce
    • 1 tbsp sugar
    • pot (small)

    For the nitsume sauce, add mirin, soy sauce, and sugar to a small pot over medium heat and let simmer until thickened. Remove from heat and let cool down.

  • Step 2/6

    Quarter and deseed cucumber, then cut into matchsticks. Halve and pit avocado and cut the flesh into slices. Cut salmon into long strips. Halve dried seaweed sheets lengthwise and transfer to a sushi mat. Peel the sweet potato, cut into thin strips, transfer to a frying pan and fry until the sweet potato becomes soft.
    • cucumber
    • avocado
    • 250 g salmon fillets
    • sweet potato
    • knife
    • cutting board
    • frying pan

    Quarter and deseed cucumber, then cut into matchsticks. Halve and pit avocado and cut the flesh into slices. Cut salmon into long strips. Halve dried seaweed sheets lengthwise and transfer to a sushi mat. Peel the sweet potato, cut into thin strips, transfer to a frying pan and fry until the sweet potato becomes soft.

  • Step 3/6

    With damp hands, spread cooked sushi rice evenly onto the seaweed sheet. Spread wasabi paste in the center of the sushi rice. Fill with avocado and sweet potato for a vegetarian roll, or salmon and cucumber.
    • dried seaweed sheets
    • 400 g sushi rice (cooked)
    • 2 tbsp wasabi paste
    • sushi mat

    With damp hands, spread cooked sushi rice evenly onto the seaweed sheet. Spread wasabi paste in the center of the sushi rice. Fill with avocado and sweet potato for a vegetarian roll, or salmon and cucumber.

  • Step 4/6

    Roll together tightly using the sushi mat. Add the flour, eggs, and panko to separate deep plates or bowls. Dredge the sushi rolls first in flour, then egg, then panko.
    • flour
    • eggs
    • 6 tbsp panko breadcrumbs
    • 3 large bowls

    Roll together tightly using the sushi mat. Add the flour, eggs, and panko to separate deep plates or bowls. Dredge the sushi rolls first in flour, then egg, then panko.

  • Step 5/6

    Heat vegetable oil in a large frying pan and fry the sushi rolls until browned on all sides.
    • 150 ml vegetable oil
    • frying pan (large)

    Heat vegetable oil in a large frying pan and fry the sushi rolls until browned on all sides.

  • Step 6/6

    Slice the fried rolls into pieces and drizzle with the nitsume sauce. Serve with sushi ginger, soy sauce, and wasabi. Enjoy!
    • sushi ginger (for serving)
    • soy sauce (for serving)
    • wasabi paste (for serving)

    Slice the fried rolls into pieces and drizzle with the nitsume sauce. Serve with sushi ginger, soy sauce, and wasabi. Enjoy!