Ingredients:

  • 2 cups Sushi Rice (Short-grain Japanese rice)
  • 2.5 cups Water
  • 1/4 cup Rice Vinegar
  • 2 tbsp Granulated Sugar
  • 1 tsp Sea Salt
  • 4 sheets High-quality Nori (Seaweed)
  • 8 oz Smoked Salmon
  • 4 oz Cream cheese, chilled and sliced into batons (full fat recommended)
  • 0.5 Avocado, sliced thin
  • 0.5 tsp Shichimi Togarashi
  • 1.2 cup All-purpose flour (divided for batter and dusting)
  • 0.5 cup Cornstarch
  • 1 cup Sparkling water, ice-cold
  • 1 Egg yolk, cold
  • 1 cup Panko breadcrumbs
  • 1 quart Neutral frying oil

Instructions:

  1. Rinse sushi rice until water runs clear. Cook with 2.5 cups of water, then season with rice vinegar, sugar, and salt. Allow to cool completely to room temperature.
  2. Place Nori on a plastic-wrapped bamboo mat. Spread a thin, even layer of rice, leaving a 1-inch border at the top.
  3. Layer smoked salmon, chilled cream cheese batons, and avocado in the center. Sprinkle with Shichimi Togarashi.
  4. Roll the sushi tightly using the bamboo mat, applying firm pressure to ensure structural integrity. Repeat for all four rolls.
  5. Heat 1 quart of oil in a heavy-bottomed pot to 375°F (190°C). Use a deep-fry thermometer to monitor the temperature.
  6. Dust the outside of the Nori rolls lightly with 0.2 cups of all-purpose flour to create a dry starch barrier.
  7. In a separate bowl, whisk 1 cup flour, 0.5 cup cornstarch, ice-cold sparkling water, and one egg yolk until just combined (small lumps are okay). Do not overmix, as this will deflate the carbonation and affect the crust's crispiness.
  8. Dip each roll into the cold batter, then roll in Panko breadcrumbs for extra crunch if desired.
  9. Carefully lower the rolls into the hot oil. Fry for 60-90 seconds until the crust is mahogany-colored and shattering. Drain on a wire rack before slicing.