Deep-Fried Salmon Avocado Roll (Crispy Tempura Sushi Roll)

Prep Time 30 mins

Cook Time 15 mins

Rest Time 10 mins

Total Time 55 mins

Cooking Method: Air Fryer, Stovetop

Cuisine: Japanese

Courses: Appetizers, Dinner, Lunch, Snacks

Difficulty: Intermediate

Cooking Temp: 180 C

Servings: 4

Best Season: All Seasons

Description

A restaurant-style deep-fried salmon avocado roll with seasoned sushi rice, fresh salmon, creamy avocado, and a light tempura batter for a perfectly crunchy exterior. Easy enough for home cooks who want a crunchy, comforting sushi roll with a creamy center and bold dipping sauce. SEO-friendly and great for parties or a special weeknight dinner.

Ingredients

For the Sushi Rice

2 cups short-grain sushi rice (rinsed until water runs clear)
2 cups water
3 tbsp rice vinegar
1.5 tbsp sugar
1 tsp fine sea salt

For the Filling

200 g sushi-grade salmon (thinly sliced into long strips) — or cooked salmon alternative note below
1 large ripe avocado (peeled, pitted, sliced into long strips)
1 small cucumber (julienned, seeds removed)
2 tbsp Japanese mayonnaise (Kewpie if available)
1 tsp Sriracha or to taste (optional, for spicy mayo)
2 sheets nori (plus extras for rolling if needed)

For the Batter & Coating

3/4 cup plain all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
1 large egg, beaten
3/4 cup very cold sparkling water (or iced water) — adjust for consistency
1 cup panko breadcrumbs (for extra crunch)

For Dipping Sauce & Garnish

1/4 cup soy sauce (or low-sodium)
1 tbsp rice vinegar
1 tsp sesame oil
2 tbsp scallions (finely sliced)
1 tsp toasted sesame seeds
Optional: pickled ginger, wasabi, or extra mayo for drizzling

For Frying

1.2–1.5 liters neutral oil with a high smoke point (vegetable, canola, or sunflower)

Instructions

Prepare the Sushi Rice

1
Rinse the rice under cold water until the water runs mostly clear (about 6–8 rinses). Combine rinsed rice and 2 cups water in a pot or rice cooker, bring to a boil then simmer gently for 12–14 minutes or follow rice cooker instructions. While rice cooks, warm rice vinegar, sugar, and salt in a small saucepan just until dissolved. Transfer hot cooked rice to a wooden or heatproof bowl, gently fold in the vinegar mixture with a rice paddle or spatula using cutting motions — avoid smashing grains. Fan the rice or let it rest uncovered for 10 minutes to cool to body temperature.

Prepare Fillings and Nori

2
While rice rests, slice salmon into long strips about 1–1.5 cm wide. Slice avocado and cucumber into similar-length strips. Mix Japanese mayonnaise with Sriracha (if using) in a small bowl and set aside. Lay a bamboo mat lined with plastic wrap, place a nori sheet shiny side down on the mat.

Assemble the Rolls (Inside-Out Option)

3
Wet your hands to prevent rice sticking. Spread a thin, even layer of sushi rice over the nori (leave a 1 cm strip at top edge). Flip the nori so rice is down (inside-out roll) or leave rice on top if you prefer classic orientation. If doing inside-out, sprinkle panko lightly over the rice to help adhesion for frying. Flip the nori so rice side is down on the mat. Place a line of salmon, avocado, cucumber, and a small drizzle of spicy mayo near the bottom edge. Roll tightly with the bamboo mat into a firm cylinder. Seal the edge with a little water.

Chill and Trim Rolls

4
Wrap the roll in plastic and refrigerate for 5–10 minutes to firm up (this makes cutting and frying cleaner). After chilling, use a very sharp knife dipped in water to trim the edges and cut into 8–10 even pieces. Keep pieces cold until ready to batter.

Make the Tempura Batter

5
In a bowl whisk together flour, cornstarch, and baking powder. Lightly beat the egg and mix with the very cold sparkling water. Combine wet and dry quickly — batter should be lumpy and cold (do not overmix). If batter thickens, add a splash more cold water. Keep bowl over ice if possible to maintain temperature.

Coat the Rolls

6
Working in batches, lightly dust each sushi piece with a little flour to help batter stick. Dip each piece into the tempura batter to coat fully, then roll in panko breadcrumbs for an extra crunchy crust. For a lighter crust, skip the panko and fry from batter-only.

Heat the Oil

7
Pour oil into a deep pot or fryer and heat to 180°C. Use a thermometer — stable temperature keeps rolls crisp and prevents oil absorption.

Deep-Fry the Rolls

8
Fry 3–4 pieces at a time (avoid overcrowding) for about 1.5–2.5 minutes, turning gently so all sides brown to a light golden color. Panko-coated pieces may take slightly longer. Remove with a slotted spoon and drain on a wire rack or paper towels. Maintain oil temperature between 175–185°C.

Finish and Plate

9
Arrange deep-fried roll pieces on a platter. Drizzle with extra mayo or eel sauce if desired, sprinkle scallions and toasted sesame seeds. Serve immediately with soy-vinegar dipping sauce, pickled ginger, and wasabi on the side.

Note

Raw fish safety: Use sushi-grade salmon from a trusted source and keep it chilled; if unsure, use seared or cooked salmon.

Batter tip: Keep the tempura batter very cold and do not overmix — lumps = lighter, crispier batter.

Oil temperature: Maintain 175–185°C while frying; cooler oil makes greasy rolls, hotter oil burns crust.

Make-ahead: Assemble rolls and refrigerate up to 2 hours before battering and frying. Do not fry ahead — texture degrades quickly.

Reheating: Reheat briefly in a 200°C oven for 4–6 minutes to regain crispness (not microwave).

Gluten-free option: Use rice flour or gluten-free flour blend and gluten-free panko.

Vegetarian option: Replace salmon with seasoned tempura asparagus or sweet potato + avocado.

Serving: Best served immediately for maximum crispness; pair with light green salad or miso soup to balance richness.

Keywords: crunchy sushi roll, deep-fried salmon roll, avocado sushi, tempura roll

Read it online: https://petitepanini.com/recipe/deep-fried-salmon-avocado-roll-crispy-tempura-sushi-roll/