Crunchy air fryer sushi rolls

Crunchy air fryer sushi rolls

I’m so smitten with these Crunchy air fryer sushi rolls made in an air fryer, guys! They’re enjoyable to prepare, satisfying, and crunchy!To make my version of air fryer sushi rolls, I use white rice, but you may use brown, white, or a combination of the three. Make these sweet potato rolls for another fantastic veggie filling for your air fryer sushi! And they taste much better with a crispy topping!

Prep Time: 1 hour 10 minutes

Cook Time: 10 minutes 

Total Time: 1hour  20minutes 
Servings: 3

Ingredients For the Kale Salad:

  1. 1 and a half cups finely chopped kale (ribs removed)
  2. 1 teaspoon each of rice vinegar and toasted sesame oil
  3. One tablespoon of sesame seeds, toasted or not–your choice!
  4. ⅛ teaspoon of garlic powder
  5. ¼ teaspoon of ground ginger
  6. ¾ teaspoon of soy sauce

Ingredients For the Kale Salad Sushi Rolls:

  1. Pressure-cooked sushi rice in one batch, cooled to room temperature
  2. Three nori sheets for sushi
  3. ½ of a Haas avocado – sliced
  4. Prepare the Mayo Sriracha.
  5. A quarter-cup of your preferred vegan mayonnaise.
  6. Try the Sriracha sauce.
  7. Regarding the Coating
  8. ½ cup panko breadcrumbs

Instructions for Crunchy air fryer sushi rolls:

  • Prepare the Kale Salad: The kale, vinegar, sesame oil, ground ginger, garlic powder, and soy sauce should all be combined in a big bowl. Work the kale with clean hands until it becomes wilted and bright green. Remove from heat and stir in the sesame seeds.
  • Prepare the Sushi Rolls with Kale Salad: Place a nori sheet on a surface that is dry. Using slightly moistened hands, take a handful of rice and evenly distribute it over the nori. The goal is to cover nearly the whole sheet with a thin layer of rice. You want to leave about ½” of naked seaweed along one edge. Consider this to be the flap that closes your roll.
  • Place two to three tablespoons of kale salad and a few avocado slices on the end of the seaweed that is opposite the exposed portion.
  • Roll up your sushi, starting at the end where the filling is, and gently press to create a lovely, tight roll. When you reach the end, close the roll by using that exposed seaweed portion. If necessary, moisten that piece of seaweed with your fingertips to help it attach.
  • Make the Mayo with Sriracha: Whisk the vegan mayo and sriracha in a shallow dish until the desired level of heat is achieved. Take one teaspoon at a time and add ½ teaspoon at a time until you have the spiciest mayo you’ve ever seen!
  • Cook and Cut: Transfer the panko breadcrumbs to a small bowl. Take your first sushi roll and equally dip it in the panko and then the Sriracha Mayo. Put the roll in the basket of your air fryer. Continue with the remaining sushi rolls.
  • After five minutes of gentle shaking, air fried for ten minutes at 390F.
  • Once the rolls have cooled down sufficiently, carefully cut them into six or eight pieces with a sharp knife. Consider carefully sawing as you slice, and don’t apply too much pressure with your knife. Kale and avocado will just fly out of the ends of your roll like that.
  • Offer soy sauce on the side for dipping.

Variations For Crunchy air fryer sushi rolls:

  • After stuffing these rolls with creamy avocado and toasted sesame kale salad, they are air-fried after being coated in panko breadcrumbs and sriracha mayo.
  • Roasted sweet potato, sliced into strips, with green onion vegan cream cheese, green onion, cucumber strips, and avocado for a bagel roll air fryer tofu cut into pieces
  • Mushrooms in a sauté

You can vary your sauces as well. You can also dip your sushi in the sriracha mayo recipe that follows below:

  • Incredibly delicious sauce
  • Savoury chilli sauce
  • Ginger peanut sauce, tamari, or basic soy sauce, etc.

Tips For Sushi Rolling:

Creating delicious sushi at home only requires a few simple steps:

  • Make sure your fingertips are wet. This helps keep the rice from adhering to your fingertips and makes it easier to roll up the sushi. I prefer to keep a little bowl of water on my work surface, simply for my fingertips.
  • Ensure the rice is evenly layered. Well press that rice down! It’s a crucial component of the adhesive that keeps your roll together.
    Leave a little bit of un-riced seaweed on one end of the nori sheet, so you can seal the rolls.
  • As you roll, apply light pressure.
  • When slicing, use a very sharp knife and don’t use too much pressure. As you chop up your sushi rolls, take your time! It resembles sawing more than slicing.

Try something different if kale salad and avocado isn’t your ideal pairing!

Recipe By: Becky Striepe


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