Today we want to show you how to make crunchy rolls sushi, an exciting version of the Japanese makis. They combine two of our favourite Japanese foods: chewy rice rolls and super crispy panko. And we made them with a yummy tofu filling, perfect for vegans!
Crunchy rolls are basically an uramaki (a maki roll with the rice on the outside) that's been coated with toasted panko breadcrumbs. The combination of soft rice and crunchy crumbs gives this sushi a whole new feel and texture — a must-try for all sushi lovers!
You can make crunchy rolls with practically any filling you like. We chose the American California rolls as inspiration, but we replaced crab meat with tofu for a plant-based alternative. We seasoned it with vegan mayo, garlic, ginger, and sesame oil and turned it into a soft paste similar to minced crab meat.
In the recipe below, we'll show how to make these crunchy rolls step-by-step, from cooking the rice to rolling the sushi. Getting the rice right is essential for good maki rolls. So make sure you're using short-grain sushi rice and that you cook it and cool it following our instructions below.
Preparing the rice is the part the takes the longest in a sushi recipe, meaning that once it's done, your maki rolls are just a few minutes away. Get the fillings ready, arm yourself with your trusty bamboo mat and get rolling! Then, toast the panko until golden and use them to coat the sushi.
Crispy, chewy and fresh, these crunchy California rolls are simply irresistible — we hope you'll like them as much as we did. And if you have any leftovers, pack them for the next day. You'll have a delicious lunch you'll actually look forward to!