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Crispy Rice Sushi Recipe

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Crispy Sushi Rice with Smoked Salmon and Avocado by feedtheswimmers Quick & Easy Recipe The
Crispy Sushi Rice with Smoked Salmon and Avocado by feedtheswimmers Quick & Easy Recipe The from thefeedfeed.com

Description

Crispy rice sushi is a unique twist on traditional sushi rolls. Instead of using regular sushi rice, this recipe calls for the rice to be fried until golden and crispy. The result is a delicious, crunchy texture that perfectly complements the fresh ingredients of the sushi rolls.

Prep Time

Preparation time for this recipe is about 45 minutes.

Cook Time

Cooking time for this recipe is around 30 minutes.

Ingredients

For the sushi:
  • 2 cups sushi rice
  • 2 1/2 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/4 cup vegetable oil
  • 4 sheets of nori
  • Assorted fillings (e.g. avocado, cucumber, crab, salmon, etc.)
For the dipping sauce:
  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • 1 green onion, chopped

Equipment

  • Saucepan
  • Frying pan
  • Sharp knife
  • Bamboo sushi mat

Method

  1. Rinse the sushi rice in cold water until the water runs clear.
  2. Combine the rice and water in a saucepan and bring to a boil.
  3. Reduce the heat to low, cover the pan, and simmer for 20 minutes.
  4. Remove the pan from the heat and let it sit, covered, for 10 minutes.
  5. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat until the sugar dissolves.
  6. Transfer the cooked rice to a large bowl and drizzle the vinegar mixture over it. Use a spatula to gently fold the mixture into the rice.
  7. Heat the vegetable oil in a frying pan over medium heat.
  8. Add the cooked sushi rice to the pan and spread it out in an even layer.
  9. Cook the rice for 5-7 minutes, or until it is golden and crispy on the bottom.
  10. Remove the pan from the heat and use a spatula to flip the rice over.
  11. Cook for an additional 5-7 minutes, or until the other side is crispy as well.
  12. Remove the rice from the pan and let it cool slightly.
  13. Place a sheet of nori on top of a bamboo sushi mat.
  14. Scoop a small amount of the crispy rice onto the nori and spread it out in an even layer.
  15. Add your desired fillings to the center of the rice.
  16. Roll the sushi tightly using the bamboo mat.
  17. Repeat with the remaining nori, rice, and fillings.
  18. For the dipping sauce, combine all ingredients in a small bowl and mix well.
  19. Serve the sushi rolls with the dipping sauce on the side.

Notes

  • Be sure to use sushi rice for this recipe, as it has a higher starch content than other types of rice and will stick together better when rolled.
  • You can use any fillings you like for the sushi rolls, but be sure to cut them into thin, even slices so they roll up neatly.
  • If you don't have a bamboo sushi mat, you can use plastic wrap instead.

Nutrition Info

This recipe makes 4 servings of sushi rolls. The nutritional information per serving is as follows:
  • Calories: 450
  • Protein: 8g
  • Carbohydrates: 66g
  • Fat: 17g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 960mg
  • Potassium: 280mg
  • Fiber: 3g
  • Sugar: 6g
  • Vitamin A: 4%
  • Vitamin C: 2%
  • Calcium: 2%
  • Iron: 10%

Recipe Tips

  • Make sure the rice is completely cooled before rolling the sushi, or it will become too sticky and difficult to work with.
  • Wet your hands before handling the sushi rice to prevent it from sticking to your skin.
  • Use a sharp knife to cut the sushi rolls into even slices.
  • For an extra burst of flavor, try adding a sprinkle of toasted sesame seeds to the crispy rice before rolling the sushi.

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