The Super Salmon Crunch Roll is a Crafty Cookbook original sushi roll. It has avocado and shrimp tempura on the inside, and salmon, spicy mayo, tempura crunch, and chili crisp on top. This is one of my favorite rolls on the site. I made it by accident because I was going to put the spicy mayo and other toppings on a different roll. This crunchy salmon roll is so tasty and indulgent, with a hint of spice.
If you want more spice, try my spicy salmon roll recipe! If you want to make a spicy salmon crunch bowl, use my spicy tuna sushi bowl recipe instead of salmon.
Read the guide on How to Top Sushi Rolls to learn more about how to change how much salmon you put on top.
Before you start making sushi, please read the Sushi Beginners Guide. It has all the basics, a frequently asked questions section, and information on where to find the ingredients you need. This site focuses on Americanized/Westernized sushi, check out the Types of Sushi page to learn more!.
The salmon tempura roll is a popular sushi menu item that combines the flavors of crispy tempura with fresh salmon. This inside-out roll features salmon and cucumber wrapped in seaweed and sushi rice coated in a light tempura batter and fried to golden perfection. Keep reading to learn all about what makes this roll so delicious.
Salmon Tempura Roll Ingredients
A salmon tempura roll is made with the following main ingredients
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Salmon: To fill the middle of the roll, fresh, raw salmon is cut into long strips. Salmon provides richness and protein.
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Cucumber – Thin strips of crunchy cucumber add freshness and texture contrast.
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Avocado – Rich, creamy avocado is another popular filling ingredient.
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Sushi rice: To make it taste tangy, rice vinegar and sugar are mixed with the rice. It helps bind the roll together.
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Nori – Dried seaweed sheets wrap the fillings and get rolled into the center.
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Tempura batter – A thin Japanese-style batter coats the rolled sushi for frying.
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Spicy mayo – Spicy flavored mayonnaise is often used as a sauce for dipping.
How to Make Salmon Tempura Rolls
Making these tasty sushi rolls at home is easier than you might think. Here is an overview of the salmon tempura roll recipe:
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Cook sushi rice seasoned with rice vinegar. Spread on nori sheets.
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Layer salmon, cucumber and/or avocado strips down the center of the rice.
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Roll up tightly using a sushi mat to shape. Seal with a bit of water.
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Coat the rolled sushi in tempura batter and fry in oil until golden brown.
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Slice each roll into 6-8 pieces and serve warm with spicy mayo on the side for dipping.
Be sure to use very fresh, sushi-grade salmon for raw applications like this. Pre-made tempura batter mixes simplify the process as well.
Variations
While the classic version uses salmon, there are many possible fillings and variations of tempura sushi rolls:
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Tuna, shrimp, crab meat, smoked salmon
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Carrots, bell peppers, spinach, mango, avocado
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Cream cheese, spicy tuna, tempura bits
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Chicken, pork, beef or shrimp tempura instead of seafood
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Play with the sauces too! Eel sauce, spicy mayo, unagi sauce, teriyaki, citrus ponzu, and more.
Get creative with the tempura batter too. Add spices, citrus zest, sesame seeds, or shredded coconut for a tropical twist.
Dipping Sauces
Every chef has their secret recipe, but here are some favorite sauces for serving:
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Spicy mayo – Mix mayo with sriracha or other hot sauce to taste. Very popular!
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Eel sauce – Sweet, salty, savory glaze-like sauce. Pairs perfectly.
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Ponzu – Citrus soy sauce blend, often with dashi and mirin. Bright tangy flavor.
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Teriyaki – Sweet, salty and gently spiced. Classic Japanese table sauce.
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Unagi sauce – Similar to eel sauce, with even more umami richness.
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Sriracha – For a simpler dip, plain sriracha hot sauce also works great.
Provide an assortment of sauces so guests can explore the different flavors.
The Best Part – Frying the Rolls!
The tempura coating and quick fry are what really make this sushi special. The hot oil crisps the batter into a delicate, flaky shell surrounding the rice, salmon, and fillings inside.
Be sure the oil is very hot – around 350-375°F. Carefully add rolls a few at a time and fry just 1-2 minutes until golden. Turn over halfway for even frying. Drain on a paper towel-lined plate.
Frying them fresh makes the tempura ultra light and crispy. The rolls are best served immediately while the tempura is still warm and crackling.
Enjoy Restaurant Quality at Home
While they seem fancy, salmon tempura rolls are surprisingly easy to recreate at home. In just minutes, you can be enjoying delicious fried sushi rolls that rival your favorite Japanese restaurant.
Rolling sushi does take a little practice, but the results are so worth it. Set out all the sauces and ingredients for a fun meal to assemble with family or friends.
The salmon and sushi rice provide protein and carbs, while the veggies add healthy fiber, vitamins, and minerals. Plus, who can resist the irresistible crunch of fried tempura!
So next time you’re craving sushi, give homemade salmon tempura rolls a try. Just be prepared for requests for more!
How to Make a Super Salmon Crunch Roll
Please see the recipe card at the bottom of the page for the full recipe.
- Spread out a thin layer of sushi rice on top of the nori sheet, making sure it goes all the way to the edges. Note: white rice, rice vinegar, sugar, and salt are used to season sushi rice (click for guide).
- The rice should be on the bottom of the nori sheet, which has been wrapped in plastic. (click for guide).
- Separate the shrimp tempura and avocado into even rows, 1 inch from the edge of the longer side of the nori sheet. (click for guide).
- Carefully and tightly roll up the roll. (click for guide)
- Place the thin salmon strips on top of the roll and tilt it so that the salmon goes all the way along the roll. Note that the pieces should be cut from a salmon filet before the roll is made (click for guide).
- Put the rolling mat that is wrapped in plastic on top of the roll and press it into a firm shape. (click for guide).
- Get your sharpest knife and put the roll on a cutting board. Optionally, cover the roll with plastic cling wrap. For one second, run the knife under water, and then shake off any extra. Use a gentle sawing motion to cut the roll into 8 equal pieces. Run the knife under running water every two to three cuts to keep it from sticking. (click for guide).
- Plate the roll on your serving dish. Spread some spicy Japanese mayo on top, then add some tempura crunch (tenkasu) and chili crisp. Add sriracha sauce if you want it even spicier! Serve with wasabi and soy sauce. (click for guide).
If you’re not sure where to find what you need, don’t forget to read the guides on Buying Fish for Sushi and Buying Other Ingredients for Sushi! I’ve included links to online stores for your convenience, but remember that these things are usually much cheaper to buy in person, so check out your local options!
- Make sure the salmon you use is safe to eat raw (read more).
- You could use a different fish, like yellowtail, tuna, or red snapper instead.
- If you need to learn how to make thin slices of fish that are great for topping rolls, read How to Slice Fish for Sushi.
- How much salmon you put on top is up to you. Read more about that in my guide on How to Top Sushi Rolls.
- Trader Joe’s or an Asian grocery store will sell frozen shrimp tempura that has already been made.
- If you are cooking from frozen, follow the directions on the package for how to heat it in a deep fryer, oven, air fryer, or toaster oven. (I typically prepare frozen shrimp tempura in an air fryer).
- Take a few minutes to let the shrimp tempura cool down before putting it in the roll.
- If you want, you can cut the shrimp’s tails off before putting them in the roll.
- You can make shrimp tempura from scratch at home, but I don’t have a recipe for that right now.
- Slice the avocado into ~¼” thick pieces. You should use about ~⅙th of a medium avocado.
- If you can, use an avocado that is nice and ripe. When pressed, ripe avocados will feel a little soft but not mushy.
- I like to buy avocados when they’re still hard and put them in the fridge until they’re fully ripe. Avocados ripen much slower in the fridge.
- Japanese mayo and sriracha sauce are often used to make spicy mayo.
- You can make your own mix or buy one in a bottle at an Asian grocery store or online.
- One tablespoon of Japanese mayo and one teaspoon of sriracha sauce make the easiest spicy mayo you can make at home.
- If you fry tempura batter and then add tenkasu, which are bits of fried batter that give the roll a little more crunch, you get tempura crunch.
- You can get a package online (link) or at an Asian grocery store.
- Keep it in a container that won’t let air in, and one package should last you for many batches.
- You can mix chili oil, crunchy garlic, and An incredible topping to have on hand for sushi!.
- Buy a jar at an Asian grocery store or on the web (link).
- Medium-grain rice that has been seasoned with rice vinegar, sugar, and salt is used to make sushi rice. The unique taste and sticky texture of rice come from the seasonings that are added to it.
- I really think you should get the right kind of rice instead of using whatever you already have on hand if you can. Other varieties of rice (jasmine, basmati, etc. ) will not turn out the same.
- Before you start making your sushi, make my Simple Sushi Rice according to my recipe. There, you can find more information on how to find the right ingredients.
- Seaweed called nori is used to wrap sushi rolls and keep them together. Once you’re done eating them, put any extra nori sheets in a bag that won’t let air in and leave them at room temperature. This will keep them fresh.
- Packages of nori vary a lot in quantity and price. I’ve tried many brands at different price ranges and been pleased with all of them. I don’t think you need to spend a lot of money on nice brands.
- The most nori will be found at a Japanese grocery store. You might be able to find nori in the “Asian foods” section of a big American grocery store. If not, you can also buy it online.
- Nori comes in different sizes, so make sure you get full sheets, which are about 8″x7″. If you want to make rolls, these sheets can be cut down smaller. The post on How to Make Sushi Rolls has more information on this.
Super Salmon Crunch Roll (Sushi)
- 2 prepared shrimp tempura
- 3 avocado slices (~⅙th of an avocado)
- Put a thin, even layer of rice on top of the nori sheet, going all the way to the edges. (click for guide) .
- The rice should be on the bottom of the nori sheet, which has been wrapped in plastic. (click for guide).
- Separate the shrimp tempura and avocado into even rows, 1 inch from the edge of the longer side of the nori sheet. (click for guide) .
- Carefully and tightly roll up the roll. (click for guide)
- Place the salmon slices on top of the roll and tilt it so that the salmon goes all the way along the roll. (click for guide) .
- Put the rolling mat that is wrapped in plastic on top of the roll and press it into a firm shape. (click for guide) .
- Get your sharpest knife and put the roll on a cutting board. Optionally, cover the roll with plastic cling wrap. For one second, run the knife under water, and then shake off any extra. Use a gentle sawing motion to cut the roll into 8 equal pieces. Run the knife under running water every two to three cuts to keep it from sticking. (click for guide) .
- Plate the roll on your serving dish. Spread some spicy mayo on top, then add some tempura crunch (tenkasu) and chili crisp. (click for guide) .
Crispy Salmon Sushi Roll II Deep Fried Salmon Sushi II Tempura Sushi
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