Today we want to show you how to make Crispy Roll Sushi, an exciting take on Japanese maki. They combine two of our favorite Japanese dishes: chewy rice rolls and super crunchy panko. And we made them with a delicious tofu filling, perfect for vegans!
Crunchy rolls are basically a Uramaki (a maki roll with the rice on the outside) that has been coated in toasted panko breadcrumbs. The combination of Soft rice and crispy crumbs gives this sushi a whole new feel and texture – a must have for all sushi lovers!
You can prepare crusty buns with practically any filling. We went with the American California Rolls for inspiration, but substituted tofu for a crab meat herbal alternative. We seasoned it with vegan mayonnaise, garlic, ginger, and sesame oil and made it into a soft paste that resembles ground crab.
In the following recipe we show how to prepare these crunchy rolls step by step, from cooking the rice to rolling the sushi. For good maki rolls, it is important to prepare the right rice. So make sure you use short grain sushi rice and that you cook and cool it according to our instructions below.
Preparing the rice is the part that takes the longest in a sushi recipe, meaning your maki rolls are only minutes away after preparation. Prepare the fillings, arm yourself with your trusty bamboo mat and get started! Then roast the panko until golden brown and spread it over the sushi.
Crispy, chewy and fresh, these crispy California rolls are simply irresistible – we hope you enjoy them as much as we do. And if you have leftovers, pack them up for the next day. You will have a delicious lunch that you will really look forward to!