Crispy Sushi Roll Bun with Spicy Salmon
Golden, crispy panko-crusted sushi rolls topped with fresh, creamy salmon tartare, spicy mayo, jalapeño slices and crispy fried onions. This restaurant-style sushi roll offers the perfect contrast of warm crunch and melt-in-your-mouth seafood, making it an impressive appetizer for guests or a centerpiece for sushi nights at home.
Ingredients
Serves 4 pieces as an appetizer
Roll
- Prepared sushi rice (see recipe Perfect Sushi Rice (Base Method))
- 1 nori sheet (cut into quarters to make 4 pieces)
- Neutral oil (for deep frying)
Flour Dredging
- 0.5 cup all-purpose flour
- ¾ tbsp cornstarch (maizena)
Tempura Batter
- 0.5 cup all-purpose flour
- ¾ tbsp cornstarch (maizena)
- 0.5 cup ice-cold sparkling water
Coating
- Panko breadcrumbs
Topping
- 150g sushi-grade salmon, finely diced
- 1.5 tbsp spicy mayo
- A few drops of sesame oil
- ½ fresh jalapeño, thinly sliced into rounds
- Crispy fried onions
- Red chili threads (optional, for garnish)
To Serve
- Soy sauce
- Pickled ginger
- Wasabi
- Extra spicy mayo
Instructions
- Prepare the sushi rice according to the base method and allow it to cool.
- Cut the nori sheet into four quarters. Place one quarter on a bamboo mat, spread a thin layer of rice over it, and roll tightly. Repeat for all four quarters to make 4 mini-rolls.
- Whisk together flour, cornstarch and ice-cold sparkling water for the tempura batter. In a separate bowl, mix flour and cornstarch for the dusting.
- Roll each mini sushi roll first in the flour-cornstarch mixture, then dip into the tempura batter and finally coat thoroughly in panko breadcrumbs.
- Deep-fry in hot neutral oil (180°C) until golden and ultra-crispy (about 2 minutes). Drain on a paper towel, then slice into neat pieces using a sharp, wet knife.
- Mix the diced salmon with spicy mayo and sesame oil. Spoon the tartare generously onto the crispy rolls. Garnish with jalapeño, crispy fried onions and red chili threads. Serve immediately
Notes & Pro Tips
- Keep the sushi roll tightly packed: A firm roll is much easier to coat in panko, fry and slice without falling apart.
- Chill before frying: Refrigerating the assembled roll for 15–20 minutes helps it hold its shape during breading and frying.
- Fry until deeply golden: The panko should be crisp and golden brown while the sushi roll remains warm inside. Avoid frying at too low a temperature, which can make the coating greasy.
- Slice like a hot dog bun: Let the fried roll rest for a minute, then make one long cut through the top, stopping before cutting all the way through. This creates the “bun” shape and keeps the spicy salmon neatly tucked inside.
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