This crunchy roll is a classic American sushi roll you can find at many sushi joints! While it may vary slightly from restaurant to restaurant, this crunchy roll has shrimp tempura and avocado on the inside, topped with spicy mayo and toasted panko breadcrumbs! This roll contains no raw fish, and it's a great option for beginners to homemade sushi.
If you want to make this sushi roll your own, it's easy to modify! This roll is also great with a little bit of cream cheese on the inside, eel sauce over the top instead of a spicy sauce, sesame seed topping, tenkasu topping (crunchy tempura flakes), spicy tuna on the inside (or on top), green onion, and really anything you can think of! If you want some more inspiration, check out all my sushi recipes with shrimp tempura!
If you're new to making sushi, please see the Sushi Beginner's Guide before getting started! This includes guides to all the basics, FAQ, and how to source ingredients. This site focuses on Americanized/Westernized sushi, check out the Types of Sushi page to learn more!
FAQ
What is a Crunchy Roll?
A crunch roll is a sushi roll that typically contains shrimp tempura, which is Japanese battered and deep-fried shrimp. The shrimp tempura is what gives the roll its signature crunch. This crunchy roll recipe also has avocado on the inside, and is topped with spicy mayo and toasted panko (for more crunch)!
Are Crunchy Rolls raw or cooked?
Crunchy rolls are typically cooked, and do not contain raw fish. That's true for this recipe, but if you're looking at a crunchy roll from a restaurant, you may need to confirm with the staff.
Is Crunchy Roll sushi healthy?
Unfortunately, since crunchy roll sushi contains deep-fried shrimp, it's not one of the healthiest sushi options. Rolls with just lean fish and vegetables are healthier choices than a crunchy roll.
How to Make a Crunchy Roll
Please see the recipe card at the bottom of the page for the full recipe.
- Combine the panko and sesame oil in a small skillet over medium to medium-low heat. Cook, stirring frequently, until the panko turns golden (2-3 minutes), then remove from heat and set aside. Prepare your tempura shrimp per package instructions, or make from scratch.
- Cover the sheet of nori in a thin even layer of prepared sushi rice, filling all the way out to the edges. (Note, sushi rice is seasoned with white rice, rice vinegar, sugar, and salt) (click for guide)
- Flip the sheet of nori over so the rice is face down on a bamboo mat that is wrapped in plastic. (click for guide)
- Arrange the fillings (shrimp tempura and avocado) in even lines, 1 inch from the edge along the longer side of the nori sheet. (click for guide)
- Carefully and tightly roll up the roll. Place the plastic-wrapped rolling mat over the top of the roll and press the roll into a consistent shape. (click for guide)
- Place the roll on a cutting board and grab your sharpest knife. Run the knife under water for a second, then shake off any excess. Cut the roll into 8 equal pieces using a gentle sawing motion with the knife, running the knife under the tap between every 2-3 cuts to prevent sticking. (click for guide)
- Plate the roll on your serving dish. Drizzle with spicy Japanese mayo then top with the toasted panko. If you want it even spicier, add sriracha sauce as well! Serve with soy sauce and wasabi. (click for guide)
Ingredients & Substitutions
Don't forget to check out the guides on Buying Fish For Sushi and Buying Other Ingredients for Sushi if you're not sure where to find what you need! I include online product links for reference, but it's typically much cheaper to purchase these items locally, so check out your local options!
Shrimp tempura
- You can purchase premade frozen shrimp tempura from an Asian grocery store or Trader Joe's.
- If preparing from frozen, follow the package instructions to heat in an oven, air fryer, toaster oven, or deep fryer. (I typically prepare frozen shrimp tempura in an air fryer)
- Allow the shrimp tempura to cool down for a few minutes before placing in the roll.
- If desired, cut the tails off of the shrimp before placing in the roll.
- Shrimp tempura can be made from scratch at home, but I don't have a guide to that at this time.
Avocado slices
- Slice the avocado into ~¼" thick pieces. You should use about ~⅙th of a medium avocado.
- It's best to use a perfectly ripe avocado if you can. Ripe avocados will be slightly soft when pressed, but not mushy.
- I like to buy my avocados while they're still hard, then transfer them to the fridge once they're perfectly ripe. Avocados ripen much slower in the fridge.
Spicy mayo
- Spicy mayo is typically made with Japanese mayo and sriracha sauce.
- Make a homemade mix or pick up a bottle at an Asian grocery store or online.
- For the simplest homemade spicy mayo, combine 1 tablespoon Japanese mayo with 1 teaspoon sriracha sauce.
Sesame Oil Toasted Panko Bread Crumbs
- Panko is Japanese style breadcrumbs, which are larger and crunchier than traditional breadcrumbs. You can find them at most major US grocery stores near the other breadcrumbs.
- Toasted sesame oil (sometimes listed as roasted sesame oil) has a strong umami (savory) and nutty flavor. It is a must-have sauce for homemade sushi! You can find toasted sesame oil at most major US grocery stores, Asian grocery stores (wider selection), or online.
- To make the sesame oil toasted panko, combine 3 tablespoon panko and 2 teaspoon sesame oil in a small skillet over medium to medium-low heat. Cook, stirring frequently, until the panko turns golden (2-3 minutes), then remove from heat and set aside.
Sushi rice
- Sushi rice is prepared, medium grain rice that is seasoned with rice vinegar, sugar, and salt. The seasoning added to the rice is what give it the distinctive taste and sticky texture.
- If possible, I strongly recommend picking up the proper kind of rice rather than using whatever rice you have on hand. Other varieties of rice (jasmine, basmati, etc.) will not turn out the same.
- Follow my recipe for Simple Sushi Rice before you begin making your sushi. You can find more information there on locating the proper ingredients.
Nori
- Nori is the seaweed wrapping used to hold together sushi rolls. After opening, store leftover nori sheets in an airtight bag at room temp with all the air pressed out to maintain freshness.
- Packages of nori vary a lot in quantity and price. I've tried out a variety of brands at different price points and have been happy with all of them. I don't think you need to splurge on the more expensive brands.
- A Japanese grocery store will have the widest selection of nori. You may be able to find nori in the "Asian foods" section of a large American grocery store, but you can also find nori online if needed.
- Nori comes in a variety of sizes, so make sure you pick up full sheets (approximately 8"x7"). These sheets can be cut down smaller when making rolls (if desired). You can read more about this in the How to Make Sushi Rolls post.
Crunchy Roll (Sushi)
Ingredients
- 1 full size sheet of nori cut smaller if desired
- ~¾ cup prepared, seasoned sushi rice
Inside Roll
- 2 prepared shrimp tempura
- 3 avocado slices (~⅙th of an avocado)
Outside Roll
- spicy mayo
- 3 tablespoon panko bread crumbs
- 2 teaspoon toasted sesame oil for toasting bread crumbs
Instructions
- Combine the panko and sesame oil in a small skillet over medium to medium-low heat. Cook, stirring frequently, until the panko turns golden (2-3 minutes), then remove from heat and set aside.
- Cover the sheet of nori in a thin even layer of rice, filling all the way out to the edges. (click for guide)
- Flip the sheet of nori over so the rice is face down on a bamboo rolling mat that is wrapped in plastic. (click for guide)
- Arrange the fillings (shrimp tempura and avocado) in even lines, 1 inch from the edge along the longer side of the nori sheet. (click for guide)
- Carefully and tightly roll up the roll. Place the plastic-wrapped rolling mat over the top of the roll and press the roll into a consistent shape. (click for guide)
- Place the roll on a cutting board and grab your sharpest knife. Optionally, cover the roll with plastic cling wrap. Run the knife under water for a second, then shake off any excess. Cut the roll into 8 equal pieces using a gentle sawing motion with the knife, running the knife under the tap between every 2-3 cuts to prevent sticking. (click for guide)
- Plate the roll on your serving dish. Drizzle with spicy mayo then top with the toasted panko. (click for guide)
Notes
Nutrition
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Send me pictures of your creations -- it'll make my day! Message @CraftyCookbook on Instagram or tag me in a post! Please note, tagged posts are only visible to me if your account is public. Did you make any interesting changes or substitutions for this recipe? Tell me about them in the comment section below!
Emma says
Really good, thanks!