Deep Fried Sushi Roll Recipe – Crispy Tempura Recipe

In this video I am going to show you how to
make crispy sushi roll, this is a delicious sushi roll dipped into a batter and then deep
fried with a panko crust which gives it just another level. It’s great, you should try
it at home, it’s simple. You don’t need sushi-grade fish to do it.
Now you take your 150g or 5oz of cooked sushi rice, and you simply spread it out nice and
softly, don’t press it down too much. You want to cover half the sheet — alright, perfect.
Now you simply flip it over, place it on top of your bamboo rolling mat. Now on the other
side of the Nori place down your asparagus — a little bit there should do it, add about
2 teaspoon of masago fish roe, these are delicious seasoned fish eggs, they’re really nice. And
then a nice chunk of fatty salmon. Now this doesn’t need to be sushi-grade because obviously
it’s going to be cooked so it can just be your normal salmon that you have in the supermarket.
Now to roll it you simply begin at the end, you curl over, seal it so the Nori meets the
Nori, and you simply just keep rolling forward, create a nice circular roll — alright, there
we go. Deep frying the sushi roll
So now to deep fry the crispy sushi roll what you need is some tempura batter, some panko.
If you don’t know how to make tempura batter then check out one of my earlier videos about
tempura, a link should appear on the left corner now.
So to deep fry it you simply take your roll which you made before, dip the corners in
first and then just cover it in tempura batter. Okay, now in the panko you want to do this
quickly, and the sides and then you just drop it into the deep fryer.
Now you want to deep fry it until it becomes a nice golden brown, that should take about
three or four minutes. You just want to do it on the eye, just look for the right color.
2-minutes later Alright, so it has started to become the right
color, you want a nice golden-golden brown. Don’t take it out too early so the salmon
in the core really gets cooked also. Alright this is what you’re looking for, a nice golden-golden
brown. Just let some oil run off, and just place it on some tissue paper.
Cutting the sushi roll After leaving the sushi roll to rest for about
ten minutes so that it all cools down and evenly distributes the temperature and the
juices flow within the roll, you take your knife dip the tip of it in some water and
just let the drop run down the side of the blade, so the edge of the blade is slightly
wet. Now, you simply slice through — look at that, that’s beautiful, and cut it into
1cm or 2/5 of an inch pieces, and there you go, so eight pieces and two end pieces.
Now you can do with these what you want, you can throw them away, you can eat them yourself,
you can use them as decoration on a plate. They are little mounds so you can always lean
a piece of sushi against like this. That could be useful. Anyway just look at the inside
of that, that’s beautiful. Cooked salmon, masago, cooked asparagus, hot rice, Nori and
a crispy crust. That was how to make the Crispy Sushi Roll,
now this is a delicious sushi roll, I really encourage you guys to go make this at home.
It’s delicious. Now I do know that some of the ingredients inside are pretty hard to
source like the masago and the panko, now masago these are seasoned capelin roe, and
they come frozen normally in a box like this. Now this is very handy, you keep this in the
freezer, whenever you want you just scoop some out, leave it ten minutes to unfrost
and just put this back in the freezer, and just use what you unfrosted. Panko, these
are Japanese bread crumbs, these are amazingly crispy and it’s just so much better than normal
bread crumbs that you get. They are like bigger and crunchier, and they just make the outside
of the sushi roll so much more crispy. It is just ridiculous the difference.
Okay now, if you want more information about where to get masago and where to get bread
crumbs, just click on one of these now. So click on the masago if you want more information
on masago, click on the bread crumbs if you want more information on the bread crumbs.
Just click here on the video…there we go. Okay if you want to use the same knives that
I do when cooking sushi, then click on these knives now to find out more about them, and
if you want to use the cutting board then click on the cutting board now to find out
more about the cutting board. Anytime now…at your leisure. Just click
here or click here. Which Sushi Roll should I make next week?
Tempura salmon sushi roll- vs-Tuna Nigiri Sushi
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100 comments on “Deep Fried Sushi Roll Recipe – Crispy Tempura Recipe”

  1. PatriotAr15 says:

    Is the asparagus pre-cooked or was it raw when placed on the nori?

  2. Robert LC - Digital Artist says:

    Back when it was makesushi .org

  3. Chad Ryals says:

    FINALLY! I can make my own tempura without all the redneck, chinese-food, crap the local places put in it!

  4. Mike West says:

    That does look delicious. 🙂

  5. Sonya P.B says:

    That looks so good!

  6. Patricia Verdines says:

    Did you precook the asparagus before putting in the deep fryer??.. By the way i love your videos!!!! Your amazing 😍😍😍

  7. Patricia Verdines says:

    Did you boil the asparagus before you deep fried??

  8. Amira Safwat says:

    I just came a cross your channel and i  was hoping you could make vegan sushi ideas.

  9. daniel061208 says:

    Today's discovery: Sushi videos give me a tiny orgasm..! awesome..!!

  10. Shing-koon Lau says:

    Great recipe ! i'll make it for the lunch ! Bonjour from france =)

  11. Elizabeth Le says:

    what if I want the salmon to be raw? how long should i cook it then?

  12. milagro castellon says:

    Make it stop😫😫😫😫😫😫 this looked soooooooooo good!!!!!!!!!!😍😍

  13. Nate Rich says:

    Kinda oil you use?

  14. Samurai Fruit says:

    Can I replace the asparagus with another vegetables ? 😀

  15. Julianna Sainlus says:

    it is so amazing and it look very good but talk looder…

  16. knight knives says:

    what kind of knife are you using? where can i buy them?

  17. Patrick Peck says:

    You are a Sushi god xD

  18. MrDcofjapan says:

    looks so good…looks similar to what i ate at the sushi place only missing that sauce and mango lemonade q.q. looks like you live in japan.. where can you get bread crumbs like that in east coast us :/

  19. nathan koroush says:

    #700 dam that looks good

  20. jeorgette Anne Reyes says:

    this is not how u do it…

  21. Grace Bruce says:

    Why would anyone throw the ends away???

  22. Shuichi Akai says:

    I definetely wanna try it but I got 2 questions:

    1. How hot is the oil?
    2. Why do you let a part of the nori without rice?

    Love your channel, keep it up!!

  23. seoyun chung says:

    These are Korean bread crumbs which is called 빵가루….not Japanese.

  24. poolahpot says:

    The meat man at Publix told me that there is no such thing as "sushi grade" fish! He said to just make sure it was frozen(then thawed) before using.

  25. Matt Bottle cap says:

    This is something you would see in a Japanese convenient store that's run by an American

  26. Kiersten Poling says:

    oh, this looks absolutely delicious! also, i vote tempura salmon roll for next video

  27. Zeffky Radityatama says:

    i like sushi lot of rice,veg,

  28. How To Make Sushi says:

    Find the full recipe for this deep-fried sushi roll here:
    also check out more of my sushi recipes here:
    Thank you for watching!

  29. Dina Ismono says:

    TOP !. Greetings from Gouda, The Netherlands,

  30. miimii porras says:

    those bread crumbs are Korean.

  31. vale diaz says:

    THANKS FOR ALL YOUR RECIPES, I love your videos are so helpfull:)

  32. Emrecan Tuvan says:

    Mate, you should never ever throw something in hot oil, even, if you feel like throwing, make the opposite end to you falls last since it wouldn't splash onto you :3 and I love you chanel, carry on!

  33. cpnepali says:

    Very yummy dishes

  34. pasteles piwua says:

    mmmmmmmm!!!!!!!! I love it!!!!!

  35. See Marie says:

    Where do I buy this deep fryer? Thank you!

  36. Beck Ivan says:

    How does the heat effect the texture and taste of the roe? I've never had it cooked before. I think this looks great though! Kind of a fun, comfort food twist.

  37. Megan Castle says:

    Lol your ending cracked me up. You make this recipe look easy. I really appreciate and am feeling hopeful that I can do it! Thank you, sushi chef

  38. Kleindelton De Leon says:

    the last awk. part was cute

  39. Jared Beymer says:

    Did you use a full or half sheet of nori?

  40. Thor The Northern says:

    I ate real Caviar from big glass jars in Georgia when I lived there. I have tasted raw tuna sold to the greatest sushi restaurant in Japan. This and all the other dumb things from the oceans tastes stupid. I like white fish from Norway. Salted, fried, baked… anything but raw. Thats it!

  41. Cathy Van de Moortele says:

    Loved it! Thank you Chef Devaux, never before had I tried to make deep fried sushi rolls and they were so good!

  42. Leafy'sSlave says:

    Oh my God this looks too good

  43. wiwik indriyati says:

    I love it..👍

  44. Helios Ou-Yang says:

    ( ͡° ͜ʖ ͡°)

  45. Camille Dew says:


  46. samantha .tejada says:

    great sushi… handsome chef !!

  47. R_J A says:

    hii. i have a question. i am trying to make frizen fried sushi. and faced with a problem sushi rice always fall apart after defrost and during frying. can you help me?

  48. Giuliana Ruffolo says:

    That's a lovely Damascus steal knife you have there.

  49. SciFiArtMan says:

    I thought all sushi was made (and served) with raw meat, but I've seen several recipes where the meat is cooked, if only slightly! I would love to taste this! Looks amazing!

  50. Emalee Sanchez says:


  51. Pradip nice move Chetri says:

    Very nice my mouth watering

  52. Tragic Delliott says:


  53. USHA DIKU says:


  54. USHA DIKU says:

    भहुत आच हैं

  55. San_is_best_boi says:

    that's was to funny

  56. Arfa Farooq says:

    what is this black sheet, may anybody tell me plz?

  57. robert p .reeves says:

    Took a beautiful peice of raw salmon and cooked it.  If you must have a darker golden brown breading, maybe turn the temp up on the oil so the breading browns quicker while not killing the salmon.

  58. Ana M. says:

    I love this guy

  59. James Fajardo says:

    Can we bake it instead of frying for a healthier sushi?

  60. Jeremy Thomas says:

    awesome video!

  61. Parkski says:

    and a crispy crisp…

  62. Mercury M-7 says:

    I like it better when the whole sea weed is covered in rice not half

  63. Erin Malcolm says:


  64. Michael Meyers says:

    Is this served cold?

  65. Kai chen says:


  66. jayshia madrid says:

    how to make tempura?can't find it please need help

  67. ANA GOMEZ says:

    vokume is not good enough, hard to undertand what you are explaining

  68. سوار من ذهب says:

    Very good i love it so much

  69. STΞΔLTH CΔT says:

    I want it!

  70. SuperHéraut says:

    little hors-sujet: i read on your site you written "tonkatsu" but it is "tonkotsu" (pork bones), otherwise, your recipes are insanely amazing! continue like that!

  71. The-J-Channel says:

    this is a threat to Japanese sushi

  72. Lol 1995 says:

    I have like your machine to fri .it is need a lot lot of oil what do you do to this oil if you use it once time ?and thank u ur chanel is the best.

  73. Ammoo zammo says:

    This is the best!!!

  74. mariaeleonor aurelia says:

    Americans trying to make everything western. Rice fried in oil? Too oily

  75. That Guy says:

    I'm white and I had sushi once so now I know everything about Asian cuisine

  76. Potato Bug says:

    What's the best way to remove an ingredient that I don't like (like the fish eggs)? Poke it out with a chopstick?

  77. Robert Latendorf says:

    Great handling bro….cheers

  78. GrandChallenge says:

    I dont know if Im right but they have that crispy bread in korea too

  79. eugenia rosales says:

    Este es uno de los mejores videos qué hay de sushi. No entiendo por qué tiene tantos negativos. Excelente

  80. seirenrima says:

    What type of oil is it recommended to use for frying it?

  81. P D says:

    "Throw them away" wth?

  82. Crimson -cloak- says:

    Y would you want to throw them away though

  83. Sophia Reder says:


  84. RainbowSlinky5 says:

    but you're not asian…

  85. J W says:

    Nice…knife. Too bad you do not know how to properly hold it. And a flat bladed knife is not intended as a saw. But, it looks so good. 🙂

  86. Gabriel Francis says:

    Fishhhhhh babas

  87. sloppy toppy says:


  88. sloppy toppy says:

    I just ate sushi I like and said to myself I will no longer buy sushi but make it, I YouTube how to make sushi and my mind's blown by this guys cooking and ingredients

  89. Karen Everett says:


  90. Aliana Jacobs says:

    That looks really great! You make me hungry!

  91. kathleen chisholm says:

    this made me Laugh ……. you look like you just got out of bed lol

  92. Felisha Riddle says:

    Bad audio.

  93. T jitty says:

    Made me laugh when he said cut it into 1 centimeter too 2/5 inch cuts 😂👍. Pretty solid 1 inch cuts is what I’m eyeballing. Good vid though thank you . Slice it so thin sushi appears translucent. Like a mirage. You’ll know when you hit the sweet spot, the sushi will start to float, like in zero gravity, towards your mouth

  94. ҉K҉N҉I҉G҉H҉T҉F҉I҉R҉E҉6҉6҉ says:

    whats the 2nd ingredient? i didnt understand it

  95. Noni Jay says:

    Totally making this thank you for your recipe 😊

  96. Hunter says:

    This is the song from that one howtobasic video.

  97. Vaishali Pandurangan says:

    Ordered sushi , waiting for it to be delivered.. mean while watching sushi cooking videos😂

  98. sheena m says:

    Why would you suggest to throw away the ends of sushi? That's barbaric

  99. mrBIGKIDtavie says:

    Dude sounds like he has to blow his nose really bad 🤧

  100. Maya Sofia Lomeli says:

    Maya/sushi lover😊

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