Ingredients
Equipment
Method
- Thoroughly rinse ½ cup of sushi rice under cold running water until the water runs clear. This removes excess starch, which is crucial for achieving the right consistency. In a medium saucepan, combine the rinsed rice with 1 ¼ cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Once cooked, remove from heat and let it steam, covered, for another 10 minutes.1 cup sushi rice, 1 ¼ cups water
- While the rice is steaming, prepare the sushi vinegar. In a small bowl, whisk together 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and ½ teaspoon of salt until the sugar and salt are completely dissolved.2 tablespoons rice vinegar, 1 tablespoon sugar, ½ teaspoon salt
- Gently transfer the steamed rice to a wide, non-metallic bowl. Gradually pour the sushi vinegar mixture over the hot rice, using a rice paddle or spatula to gently fold and 'cut' the vinegar into the rice. Avoid mashing the rice; the goal is to coat each grain evenly. Fan the rice as you mix to cool it down quickly and give it a glossy sheen. Cover the rice with a damp cloth and set aside.
- In a small bowl, combine the finely shredded ½ cup of crab sticks with ¼ cup of softened cream cheese and ¼ cup of finely chopped chives. Mix thoroughly until well combined and creamy. This will form the luscious, flavorful center of your sushi rolls.½ cup crab sticks, ½ cup cream cheese, ¼ cup chives
- Place one sheet of nori seaweed, shiny side down, on a bamboo sushi mat lined with plastic wrap. Spread a thin, even layer of prepared sushi rice over the nori, leaving about a 1-inch border at the top edge. Be careful not to press down too hard on the rice, as this can make it dense.4 sheets nori seaweed
- About one-third of the way up from the bottom edge, spread half of the crab and cream cheese filling in a neat line. Using the bamboo mat, carefully roll the nori and rice tightly, tucking in the filling as you go. Press gently to seal the edge. Repeat with the remaining nori, rice, and filling to create two sushi rolls.
- In a medium bowl, whisk together ½ cup of all-purpose flour, ½ cup of cornstarch, 1 teaspoon of baking powder, and a pinch of salt. Gradually whisk in ¾ cup of cold water until you have a smooth, lump-free batter. The consistency should be similar to pancake batter. For an extra crispy finish, you can substitute the cold water with cold beer.½ cup all-purpose flour, ½ cup cornstarch, 1 teaspoon baking powder, ¾ cup cold water, Pinch salt
- Pour about 2-3 inches of vegetable oil into a deep pot or wok and heat it over medium-high heat to about 350°F (175°C). You can test the oil temperature by dropping a tiny bit of batter into it; it should sizzle and rise immediately.vegetable oil
- Carefully dip each sushi roll into the batter, ensuring it is fully coated. Gently place the battered sushi rolls into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes per side, or until the crust is golden brown and crispy. Use tongs to carefully turn the rolls to ensure even cooking.
- Once fried, remove the sushi rolls from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. This helps maintain their crispiness.
- Once slightly cooled, use a sharp knife dipped in water to slice each roll into 6-8 pieces. Slicing a hot fried sushi roll can be tricky, so letting it cool for a few minutes is recommended. Serve immediately with your favorite accompaniments like spicy mayonnaise, teriyaki sauce, sesame seeds, and a sprinkle of fresh chives for an extra pop of flavor and color.spicy mayonnaise, teriyaki sauce, sesame seeds, extra chopped chives
Notes
Reheating: Preheat oven to 350°F (175°C) for 5-8 minutes. Air fryer also works. Avoid microwave.