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Tempura Sushi Rolls with Spicy Mayo

Tempura Sushi rolls

This is my go-to dinner when I haven’t gone grocery shopping. Who doesn’t have seaweed in the pantry and imitation crab in the freezer? Some people think of sushi as an appetizer, but this is a complete filling meal. I use homemade panko (my leftover challah processed) for the breadcrumbs. When it comes time to dip, my children love the sweet sauce; my husband and I prefer the spicy mayo.

  • 4 servings (with leftovers for tomorrow’s lunch) ServingsServings


  • 1½ cup Nishinki sushi rice
  • 3 tablespoon rice vinegar
  • 2 tablespoon sugar
  • 2 teaspoon salt
  • 7 sheets Nori seaweed
  • 1 cucumber
  • 1 avocado
  • 3 sticks imitation crab or smoked salmon

Tempura Powder:

  • 1 cup flour
  • 1 cup water
  • 1 egg
  • 1 cup breadcrumbs


Cook rice according to package directions.

In a small bowl, combine the vinegar, sugar, and salt. Pour into rice and stir to combine. Lay a piece of seaweed on a sushi mat (cover the mat with plastic wrap for an easier clean-up), shiny side down. Using a large wooden spoon, place a scoop of rice on the seaweed and spread evenly, leaving 2 inches uncovered at the top or bottom. Cut cucumber, avocado, and imitation crab into thin strips. Line up fillings across the center. Roll up sushi. Slice in half. To prepare the tempura batter, combine the flour, water, and egg in a shallow bowl. Dip each roll in the batter, then dip in the breadcrumbs. Fry until breadcrumbs are golden brown, about 2 minutes per side. When ready to serve, slice each sushi roll into small pieces with a sharp serrated knife. Serve with dipping sauces: Sweet Dipping Sauce or Spicy Mayonnaise Dipping Sauce

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