Air Fryer Shrimp Fried Sushi

Steps

1. 1

   Rinse the sushi rice under cold water until the water runs clear, then cook according to package instructions. While the rice is still hot, mix the white wine vinegar, rice vinegar, powdered sugar, and salt, then fold this mixture into the rice. Let it cool to room temperature.

2. 2

   Peel and devein the prawns, optionally leaving the tail on. Pat them dry with paper towels.

3. 3

   Cut the avocado and cucumber into thin strips.

4. 4

   Place a nori sheet shiny side down on the bamboo mat. Spread a thin layer of seasoned rice over the nori, leaving a 2.5 cm (1 inch) strip at the top edge. Arrange strips of avocado, cucumber, and a few prawns in a line down the center.

5. 5

   Using the bamboo mat, roll the sushi tightly away from you, pressing gently to seal. Repeat with remaining ingredients to make 4 rolls.

6. 6

   In a bowl, mix the tempura flour with very cold sparkling mineral water until a thin batter forms. Dip each sushi roll into the batter, then roll in panko breadcrumbs to coat evenly.

7. 7

   Preheat the air fryer to 180°C (350°F). Lightly brush or spray the rolls with oil.

8. 8

   Place the coated rolls in the air fryer basket in a single layer (work in batches if needed). Air fry for 8-10 minutes, turning halfway, until golden and crispy.

9. 9

   Cut each roll into 6-8 pieces. Arrange on a platter, then garnish with wasabi, mayonnaise, cress, salmon roe, and sesame seeds. Serve immediately.

Shopping list

500 g sushi rice, 65 ml white wine vinegar, 65 ml rice vinegar, 65 g powdered sugar, 32 g salt, 1 tbsp wasabi, 3 tbsp mayonnaise, 100 g tempura flour, ice-cold sparkling water (as needed), 1 avocado, 1 cucumber, 16 shrimp (gambas), 4 nori sheets, panko breadcrumbs (as needed), cress (to taste), salmon roe (to taste), sesame seeds (to taste), 1 bamboo mat, 1 Russell Hobbs Satisfry Air & Grill Multicooker

Recipe story

Sushi originated in Japan, evolving from a method of preserving fish in fermented rice known as narezushi to a popular street food during the Edo period. The fried version, tempura sushi, emerged as a modern adaptation, combining the Japanese tempura frying technique with traditional sushi. This recipe uses an air fryer to achieve a crispy texture with less oil while preserving authentic flavors.