Golden brown and crispy on the outside, soft, fresh and full of flavour on the inside – Crispy Sushi Rolls combine the best of both worlds. These popular inside-out sushi rolls are first rolled in the traditional way with sushi rice, nori seaweed and a delicious filling, then deep-fried until crispy. The result is a real treat: a gentle bite through the crispy coating, followed immediately by the creamy, melt-in-the-mouth filling – irresistible!
Our recipe is also completely vegetarian, making it perfect for anyone who prefers not to eat fish or has avoided Sushi in the past because they don’t like raw fish. Freshly roasted sweet potatoes, creamy cream cheese and crunchy vegetables make for a quick, delicious combination, perfectly encased in the golden batter. Ideal for special occasions, a cosy evening in, or simply when you fancy something really tasty from Japan!
What are Crispy Sushi?
Crispy Sushi Rolls – sometimes also referred to as Crunchy Rolls – are a creative evolution of classic sushi rolls. Whilst traditional sushi varieties such as Maki or Uramaki the focus is on delicate, fresh flavours, Crispy Rolls bring an additional, delicious texture into play: a crispy outer layer that crackles slightly on the first bite and then reveals the soft, aromatic centre.
Crispy Rolls originally hail from fusion cuisine, particularly from the USA, where Sushi was reinterpreted and adapted to Western tastes. The idea of breading and deep-frying Sushi arose from a love of crispy foods – a concept that has quickly found fans worldwide.
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In our version, a classic inside-out roll (Uramaki) is first prepared with aromatic Sushi rice and a vegetarian filling. The finished rolls are then carefully breaded and deep-fried in hot oil until golden brown. This results in rolls that are wonderfully crispy on the outside and wonderfully tender and fresh on the inside.
Whether as a special eye-catcher on a Sushi platter or as a highlight in their own right: Crispy Sushi Rolls offer an exciting taste experience that combines traditional techniques with modern ideas – and all without any raw fish!
Make your own crispy Sushi: Here’s how
Making crispy Sushi rolls at home is easier than you might think – and it’s great fun! With a little preparation and the right ingredients, you can easily whip up these crispy treats in your own kitchen.
The key ingredients for your crispy rolls:
- Sushi rice: Loose, slightly sticky and seasoned with Sushi no Ko – it forms the perfect base.
- Nori sheets: Stabilise the roll and hold the filling and rice together.
- Vegetable filling: Sweet potato, avocado and bell pepper create a colourful, creamy and fresh combination.
- Cream cheese: Gives the roll a wonderfully mild, slightly melting texture.
- Breading: A mixture of flour, katakuriko (potato starch) and panko provides the ultimate crunch.
- Nitsume sauce: The sweet-and-salty, reduced sauce perfectly rounds off the flavour of the rolls.
Whilst the rice is cooking and being seasoned, prepare the filling: cut the sweet potatoes into strips and fry until crispy, then slice the peppers and avocado fresh. Next, roll the inside-out Sushi rolls on a bamboo mat lined with cling film – rice on the outside, vegetables and creamy cream cheese on the inside.
After a short rest, the rolls are carefully halved, dipped in a light Tempura batter, generously coated in panko and then fried in hot oil until golden brown.
Next, cut the crispy Sushi rolls into bite-sized pieces and drizzle a little of the aromatic Nitsume sauce over them – and your homemade crispy Sushi is ready, guaranteed to delight everyone!
Now it’s time to roll: spread a thin layer of rice onto a nori sheet, arrange the prepared ingredients in the centre and roll everything up tightly using a Sushi mat. Finally, brush the rolls with sesame oil and sprinkle them with toasted sesame seeds before cutting them into bite-sized pieces.
Ideas for other fillings:
Corn & edamame: Sweet and crunchy – a great vegetarian option with plenty of bite.
Cream cheese & mango: Creamy and fruity – an exciting contrast of sweet and tart.
Shiitake mushrooms & carrots: Savoury and aromatic – particularly delicious if you lightly fry the shiitake.
Tempura vegetables: E.g. fried courgette, pumpkin or aubergine as a filling – for double the crispy enjoyment.
Kimchi & Tofu: A spicy combination for anyone who loves a bit more heat (Note: Kimchi is not always vegetarian, so check if necessary).
What goes well with this?
Crispy Sushi Rolls taste really good on their own, but small side dishes make the meal even more varied. A simple Miso soup or a fresh cucumber salad with rice vinegar dressing. edamame or yaki Mochi make a great addition. This quickly creates a simple yet well-rounded meal.
Hast du schon einmal die Crispy Sushi selbst gemacht? Welche Füllungen sind deine Favoriten? Teile deine Ideen und Variationen gerne in den Kommentaren – ich freue mich darauf, von dir zu lesen! Viel Spaß beim Rollen und guten Appetit.
Crispy Sushi
für 2 Portionen | 60 Minuten | 293 kcal
🖨️ PDF drucken 📌 Pin merkenCrispy Sushi Rolls bring variety to the table: a crispy panko coating on the outside, a creamy filling on the inside – these vegetarian inside-out sushi rolls are perfect for anyone fancying a creative, modern take on Sushi. Filled with sweet potato, avocado and cream cheese, they are not only delicious but also easy to make.
Ingredients (2 servings = 4 rolls)
For the rice:
300 g Sushi rice (im Shop ansehen) *
1 piece Kombu (approx. 10 x 15 cm) (im Shop ansehen)*
2 tbsp Sushi no ko (im Shop ansehen)*
300 ml water
For the filling:
1 small sweet potato
1 avocado
1 red pepper
4 tbsp cream cheese
4 nori sheets (im Shop ansehen)*
2 tbsp oil (for frying the sweet potato)
½ tsp salt
For the batter:
100 g Tempura flour (im Shop ansehen)*
200 ml water
150 g panko (im Shop ansehen)*
For the nitsume sauce:
50 ml Mirin (im Shop ansehen)*
50 ml Shoyu (im Shop ansehen)*
1 tbsp sugar
500 ml oil (for deep-frying, e.g. rapeseed oil)
Useful tools:
(optional) Cling film for Sushi mat
Sushi bamboo mat (im Shop ansehen)
Santoku knife (im Shop ansehen)
Yukihiara pot
2-in-1 strainer & skimmer (im Shop ansehen)
Preparation (60 minutes)
Step 1
Preparation of the raw materials for your vegetarian crispy sushi.
Step 2
Start by washing the rice thoroughly. Place it in a large bowl, add plenty of cold water, and rinse it several times until the water is almost clear. Add another 500 ml of water to the washed rice and leave it to soak for about 20–30 minutes.
Tip: In the meantime, make a few small cuts in the piece of Kombu so that it releases more flavour during cooking.
Passaggio 3
After the resting time, drain the water completely.
Place the rice in a saucepan (or, if you prefer, rice cooker) with fresh water in a 1:1 ratio (for 300g of rice, this amounts to 300ml of water). Place the Kombu (if available) </ em>on top of the rice.
Now place the pot on the hob, put the lid on and bring to the boil over a medium heat. As soon as the rice comes to the boil, turn the heat down to the lowest setting and leave to simmer gently with the lid on for 13 minutes. Do not open the lid during this time!
4. Schritt
Sobald der Reis fertiggekocht ist, die Hitze komplett abstellen. Mit geschlossenem Deckel für 10 Minuten quellen lassen. Danach den Deckel öffnen und den Kombu herausnehmen.
Den gegarten Reis in eine große Schüssel füllen und mit 4 EL Sushi Essig würzen. Den Reis mit schneidenden Bewegungen des Löffels vermischen (nicht wild verrühren, sondern die Würzung schonend unterheben).
Bis zur Verwendung den Reis auf Körpertemperatur abgedeckt abkühlen lassen, also ungefähr 40°C – der Reis sollte sich in der Hand weder heiß noch kalt anfühlen.
5. Schritt
Während der Reis abkühlt, kannst du die Nitsume Sauce vorbereiten: Gib 50 ml Mirin, 50 ml Sojasauce und ½ EL Zucker in einen kleinen Topf und bringe alles zum Kochen. Lasse die Sauce 3 – 4 Minuten einköcheln, bis sie leicht eindickt. Danach beiseitestellen und abkühlen lassen.
Step 6
Now let’s prepare the filling: Peel the sweet potato and cut it into thin strips. Fry it in a little oil until golden and season with a pinch of salt.
Step 7
Halve the avocado, remove the stone and cut the flesh into thin strips. The pepper should also be deseeded and cut into thin strips. You can get the cream cheese ready now.
Tip: Wrap your Sushi mat in cling film to prevent the rice from sticking to the bamboo. Also, have a bowl of fresh water ready. Use this to moisten your hands repeatedly as you spread the rice – this prevents the rice from becoming mushy and keeps it nice and moist.
Step 8
For the batter, mix 100 g tempura flour gradually with 200 ml cold water until a smooth tempura batter forms. Place the panko breadcrumbs in a second, shallow bowl.
Step 9
Place another cling film neatly and straight on a clean work surface. Place a nori sheet on top, shiny side down. Spread approximately 75g of cooled sushi rice evenly over the entire nori sheet (right up to the edges!) and press it down lightly.
Now place the prepared bamboo mat on top of the rice (the mat and the nori sheet should be flush at the bottom) and turn everything over carefully – the rice is now on the bottom and the nori sheet on top.
Remove the cling film.
Spread a little cream cheese in the centre of the nori sheet
Step 10
Place the fried sweet potato strips, the avocado and the peppers on top.
Step 11
Roll everything up into a firm roll using light but even pressure. Form a total of four rolls in this way. Chill the finished rolls for about 15 minutes.
Passaggio 12
Ora riscaldare olio a 170 – 180°C.
To ensure the rolls fit well into the hot oil later, carefully halve them. Carefully dip each sushi roll into the tempura batter and then coat it generously in panko.
Step 13
Fry the breaded Sushi rolls one by one in hot oil for 3–4 minutes until they are golden brown and crispy. It is best to turn them gently throughout so that the heavy Sushi rolls do not burn on the bottom. Then leave them to drain on kitchen paper.
Step 14
Cut the crispy rolls into bite-sized pieces using a damp, sharp knife. This keeps the coating nice and intact.
Arrange the finished crispy Sushi rolls on a plate and drizzle them with a little nitsume sauce – or serve the sauce separately for dipping. Done – Itadakimasu!
Fancy some more delicious inspiration from Japan? Here you’ll find our best Sushi recipes:
Make your own Tempura Sushi: Colourful filled maki with a crispy coating – Age Sushi
Crispy on the outside, flavourful on the inside – Tempura Sushi is the perfect combination…
Have you tried the recipe yet? Let me know in the comments – I can’t wait to hear from you.
