Turn roll on it’s side and with the plastic wrap still on the roll, use your hands to gently press the roll together. I have roughly torn my nori wrapper here, use scissors for a clean edge if cutting the nori wrapper.Ĥ – Trim the sides of the rice around the nori, leaving a little space of rice showing, at the ends of the nori that will be closed in for frying, add a little extra rice to help close those ends in.ĥ – Add filling, then lift up the sides of the plastic wrap on each side and bring roll together so the ends meet in the middle or slightly overlap.
If you have any spots that need more rice, you can tuck a little rice under it the best you can. *Once it’s down, it will immediately stick to the rice. Lay the nori seaweed wrap with the rough side down on the rice. if using a large nori sheet, cut so it’s the size of the sushi rolls diameter you want, I usually cut it into 3/4th and discard the remaining 1/4 of the sheet.
#CRUNCH ROLL CALIFORNIA ROLL SUSHI HOW TO#
*I am showing these steps on my creamy crab sushi roll and spicy tuna roll, however, the steps are the almost the same for this fried California sushi roll with the exception of closing in the ends of the roll so it can be fried, which I will tell you how to do.ġ – Lay down plastic wrap on your work surface then add rice.Ģ – Press down the rice with your hands the best you can in the shape of the nori seaweed wrapper, then place another piece of plastic wrap over top of the rice and use a rolling pin to compress the rice so it’s thin and evenly compressed.ģ – Remove the plastic wrap from the top of rice. Here is my 10 step guide to rolling sushi. so the outsides get nice and golden and crispy, we aren’t trying to cook anything in the actual roll so the frying part is quick and easy to do, just 2-3 minutes per side or until the panko gets nice and golden then it’s done and you can take it out of the oil.
We are going to cook this roll at about 350-360 F. I don’t fill my frying pan with a bunch of oil because this roll is easy to flip from one side to the other so I only add about 1-2 inches in the pan or enough to cover about half of the roll. I like to use canola or corn oil to fry this roll in, you can however, use peanut oil or any other deep frying oil you prefer to use.
It is important for this roll to be fully enclosed with rice on the ends so nothing falls out or falls apart when you fry this roll, again I will go over just how to get a tightly rolled sushi roll and how to close in the sides so you can fry without any issues.įor the batter you will need eggs, sriracha (optional), soy sauce and panko bread crumbs as well as oil to fry up your roll. So lets get in to how to make this roll! It’s fairly simple and I will list directions on how to roll below with the recipe. If you are looking for a non-fried sushi roll, I suggest you check out my California Crunch Sushi Roll HERE, that one gives you the crunch without the fried flavor. The main point of this roll that makes it unique is that it is battered and fried to crispy crunchy perfection on the outsides! Sushi is kind of like sandwich making, you can add or take out whatever you want according to personal preference. So for those looking for a roll with imitation crab, cucumbers, avocados, optional cream cheese then dipped in crispy breading and fried then topped with spicy mayo and eel sauce, then this is that roll and you have arrived at the place to learn just how to make it! I have heard this sushi roll called by many different names, fried California sushi roll, California crunch roll, playboy roll, tempura roll, dragon roll, etc.
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