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.
Notes & Pro Tips
- Keep the shrimp crispy by assembling the roll just before serving.
- Dip the knife in water and wipe clean between cuts for neat slices.
- For extra heat, mix a little sriracha into the spicy mayo.
- Use ripe but firm avocado for the cleanest presentation.
© 2026 MyFoodoAlbum. All rights reserved.