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. 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!
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Sushi is kind of like sandwich making, you can add or take out whatever you want according to personal preference. The main point of this roll that makes it unique is that it is battered and fried to crispy crunchy perfection on the outsides!
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.
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. 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.
For the batter you will need eggs, sriracha (optional), soy sauce and panko bread crumbs as well as oil to fry up your 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. 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.
We are going to cook this roll at about 350-360 F. 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.
Here is my 10 step guide to rolling sushi.
*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.
1 – Lay down plastic wrap on your work surface then add rice.
2 – 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.
3 – Remove the plastic wrap from the top of 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. Lay the nori seaweed wrap with the rough side down on the rice.
*Once it’s down, it will immediately stick to the rice. If you have any spots that need more rice, you can tuck a little rice under it the best you can.
4 – 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.
5 – 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. Turn roll on it’s side and with the plastic wrap still on the roll, use your hands to gently press the roll together.
6 – Use a sushi mat or towel to press your roll together so it’s nicely compressed and secure. Remove plastic and seal in the ends with rice, using additional rice if needed so no filling shows.
7 – Dip enclosed sushi roll in egg mixture that has been mixed together and is placed in a rectangular dish that fits the roll. (more detailed steps for this are below in the recipe.)
8 – Roll egg dipped roll in the panko crumbs and fry for 2-3 minutes on each side until the panko is golden and crispy. (more details on this are below on the recipe.)
9 – Top with sauces and use a serrated knife that is dipped in either rice vinegar or water between each slice to make slicing easier. Gently and slowly saw through the roll, so you get through the nori wrap without pulling it out and messing up your roll.
10 – Plate and enjoy. Repeat and see how good you can get at sushi rolling.
What you need to make this Fried California Sushi Roll:
Makes 1-2 rolls – depending on the size of nori wrap you buy
- ~1-2 cups cooked sushi rice – cooled
- 1-2 seaweed nori wraps – wraps vary slightly in size per brand, *try to go for a smaller wrap size or cut the wraps to ~3/4 the size with scissors if using a large wrap.
- ~3 sticks of imitation crab
- ~1/2 avocado – sliced into thin slices
- ~1/2 cucumber – sliced into thin slices
- ~ 2 ounces cream cheese – optional
- 1 large egg
- 1/2 to 1 teaspoon sriracha – optional (depends on spice preference)
- 1 teaspoon soy sauce
- 1 cup panko bread crumbs
- oil for frying – corn, canola, peanut or any preferred frying oil
- ~1 tablespoon eel or oyster sauce – can be found in the Asian food isle.
- French fried onions – optional
- ~2 tablespoons spicy mayo
Instructions
- Prep all of your fillings by slicing them into thin and long of strips.
- Lay down a piece of plastic wrap over your sushi mat.
- Add cooked sushi rice.
- Lay another piece of plastic wrap over the top and press down or roll rice out with a rolling pin until it’s in a large enough rectangle to lay the nori wrap over and about 1/2 inch thick.
- Remove the plastic wrap from the top.
- Add nori wrapper over the top with the shiny side up.
- Add imitation crab meat, avocado, cucumber a little spicy mayo and eel or oyster sauce.
- Pull both sides of the underlying plastic wrap up so the roll goes together.
- Use the sushi mat, a towel or your hands to press the roll into a long cylinder and pack rice around the ends so the whole role is enclosed.
- In a rectangle baking dish that will fit the sushi roll, add the egg, sriracha and soy sauce and whisk together.
- Roll the roll in the panko bread crumbs.
- Heat about 1-2 inches of oil in a skillet to about 350 F. to 360 F. degrees.
- Lay the sushi roll in the skillet and cook for 2-3 minutes per side or until outsides are golden brown, remove from oil and onto a paper towel or cooling wrack so the excess oil can run off.
- Add the spicy mayo, eel or oyster sauce and optional French fried onions.
- Slice the roll by using a sharp or serrated knife, dripped in rice vinegar or water in between each slice so it doesn’t get sticky and ruin your roll.
*To make your own spicy mayo add together 2 tablespoons mayo to 1-2 teaspoons sriracha depending on desired spiciness and mix until smooth.
*Optional sauce I like to use on top of my rolls sometimes: 1 teaspoon oyster sauce to 2 tablespoons soy sauce and a large pinch of sugar, mix until sugar dissolves.
Check out my other sushi recipes here:
- Smoked salmon sushi roll RECIPE HERE
- Pepper shrimp sushi roll RECIPE HERE
- Low carb sushi bites RECIPE HERE
Fried California Sushi Roll
Ingredients
- 1-2 cups cooked sushi rice – cooled
- 1-2 sheets seaweed nori wraps – wraps vary slightly in size per brand *try to go for a smaller wrap size or cut the wraps to ~3/4 the size with scissors if using a large wrap.
- 3 sticks imitation crab meat
- 1/2 avocado – sliced into thin slices
- 1/2 cucumber – sliced into thin slices
- 2 ounces cream cheese – roughly 2 ounces – optional
- 1 egg
- 1 teaspoon sriracha – optional adds a little heat
- 1 teaspoon soy sauce
- 1 cup panko bread crumbs
- oil for frying corn, canola, peanut or any preferred frying oil
- 1 tablespoon eel or oyster sauce – can be found in the Asian food isle.
- French fried onions – optional
- 2 tablespoons spicy mayo
Instructions
- Prep all of your fillings by slicing them into thin and long of strips.
- Lay down a piece of plastic wrap or parchment paper over your sushi mat.
- Add cooked sushi rice.
- Lay another piece of plastic wrap or parchment paper over the top and press down or roll rice out with a rolling pin until it’s in a large enough rectangle to lay the nori wrap over and about 1/2 inch thick.
- Remove the plastic wrap or parchment paper from the top.
- Add nori wrapper over the top with the shiny side up and rough side down.
- Add imitation crab meat, avocado, cucumber, cream cheese, a little spicy mayo and eel or oyster sauce.
- Pull both sides of the underlying plastic wrap up so the roll goes together.
- Use the sushi mat, a towel or your hands to press the roll into a long cylinder and pack rice around the ends so the whole role is enclosed.
- In a rectangle baking dish that will fit the sushi roll, add the egg, sriracha and soy sauce and whisk together.
- Roll the roll in the panko bread crumbs.
- Heat about 1-2 inches of oil in a skillet to about 350 F. to 360 F. degrees.
- Lay the sushi roll in the skillet and cook for 2-3 minutes per side or until outsides are golden brown, remove from oil and onto a paper towel or cooling wrack so the excess oil can run off.
- Add the spicy mayo, eel or oyster sauce and optional French fried onions.
- Slice the roll by using a sharp or serrated knife, dripped in rice vinegar or water in between each slice so it doesn’t get sticky and ruin your roll.
If you are looking for a sushi rolling mat kit, here is one sold through Amazon that I really like because it comes with 2 rolling mats, a paddle, spreading knife. 5 chopsticks and a beginner guide to sushi downloadable pdf. (As an Amazon Associate I earn from qualifying purchases).