The Super Salmon Crunch Roll is a Crafty Cookbook original sushi roll. It has shrimp tempura and avocado on the inside topped with salmon, spicy mayo, tempura crunch, and chili crisp. This roll is one of my favorites on the site, and it was originally created on accident when I intended to apply the spicy mayo and other toppings to a different roll! This crunchy salmon roll is absolutely delicious, it's indulgent with a little bit of spice.

This is kind of a spicy salmon crunch roll, but if you're looking for more try my spicy salmon roll recipe! If you want to make a spicy salmon crunch bowl, check out my spicy tuna sushi bowl recipe and sub salmon!

You can control how much salmon you want to use on top, check out the How to Top Sushi Rolls guide to read more on that!

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!

How to Make a Super Salmon Crunch Roll

Please see the recipe card at the bottom of the page for the full recipe.

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 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. (click for guide)
Drape the thin strips of salmon over the top of the roll, adjust the angle so the salmon spans the entire length of the roll. (Note, the pieces should be sliced from a salmon filet prior to making the roll)(click for guide)
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 Japanese mayo then top with tempura crunch (tenkasu) and chili crisp. If you want it even spicier, add sriracha sauce as well! Serve with soy sauce and wasabi. (click for guide)

salmon crunch roll progress shot before cutting

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!

Thinly sliced salmon

Make sure you're using salmon that is safe to eat raw (more info)
Try substituting other fish such as yellowtail, tuna, or red snapper
Check out How to Slice Fish for Sushi if needed to read about how to make thin slices perfect for topping rolls.
You can control how much salmon you want to use on top, check out my How to Top Sushi Rolls guide to read more on that!

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.

crunch roll progress shot showing fillings before rolling

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.

Tempura crunch (tenkasu)

Tempura crunch (also called tenkasu) are fried batter bits that add a little more crunch to the roll, traditionally made as a byproduct of fried tempura batter.
You can pick up a package at an Asian grocery store or online (link).
Store in an airtight container and one package should last you through many batches.

Chili crisp

This is a mixture of chili oil, crunchy garlic & peppers, and sometimes additional crunchy items such as sliced almonds. An incredible topping to have on hand for sushi!
You can pick up a jar at an Asian grocery store or online (link).

salmon crunch roll progress shot without toppings

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.

Super Salmon Crunch Roll (Sushi)

Jacqueline Schell

This super salmon crunch roll is a specialty sushi roll with shrimp tempura and avocado on the inside, topped with salmon, spicy mayo, tempura crunch, and chili crisp.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Course Sushi

Cuisine American, Japanese

Servings roll

Calories 575 kcal

Instructions

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. (click for guide)
Drape the salmon slices over the top of the roll, adjust the angle so the salmon spans the entire length of the roll. (click for guide)
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 gentile 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 tempura crunch (tenkasu) and chili crisp. (click for guide)

Notes

If this is your first time making sushi be sure to check out the Sushi Beginner's Guide before getting started!

Nutrition

Serving: 1 rollCalories: 575kcal

Keyword Avocado, Chili Crisp, Roll, Salmon, Shrimp Tempura, Spicy Mayo, Super Salmon Crunch Roll, Sushi, Tempura Crunch

Love this recipe?Join us on Instagram to never miss a new post!

If you like this roll, you might also like...

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!