Crispy Ebi Crunch Roll

Golden, crispy panko shrimp wrapped in sushi rice and nori, then topped with creamy avocado, spicy mayo, tobiko, spring onions and crispy fried onions. This restaurant-style sushi roll is packed with crunch, texture and flavor, making it perfect for sushi nights at home or as an impressive appetizer for guests.

Ingredients

Serves 1 roll

Roll

Prepared sushi rice (see recipe Perfect Sushi Rice (Base Method))
½–⅔ nori sheet
2 crispy panko ebi shrimp

Topping

¼ avocado, thinly sliced
spicy mayo
tobiko or lumpfish roe
spring onion, finely sliced
crispy fried onions

To Serve

Soy sauce
Pickled ginger
Wasabi
Extra spicy mayo

Instructions

Prepare the sushi rice according to the Perfect Sushi Rice (Base Method) and allow it to cool.
Cook the panko breaded ebi shrimp according to the package instructions until golden and crispy.
Place the nori sheet on a bamboo sushi mat. Spread an even layer of sushi rice over the nori.
Turn the nori over so the rice side faces down. Arrange the crispy ebi shrimp across the center.
Roll tightly using the sushi mat.
Slice the roll into 8 pieces using a sharp knife dipped in water.
Fan the avocado slices over the top of the roll.
Drizzle with spicy mayo and garnish with tobiko, spring onion and crispy fried onions.
Serve immediately with soy sauce, pickled ginger and wasabi.