Fried Oyster Sushi Roll Recipe: A Step-by-Step Guide 2025

If you are a big fan of oysters and sushi, you will love combining the two ingredients in a dish.

It’s a good idea to make sushi rolls with fried oyster filling. Several excellent restaurants also include this delicacy on their menus.

It takes years of training for some chefs to become masters at the technique of making sushi, but you can still create this dish at home.

This post will show you a comprehensive fried oyster sushi roll recipe. Let’s scroll down this post to discover!

Table of Contents

What Is a Fried Oyster Sushi Roll Recipe?

A fried oyster sushi roll is a type of sushi with oyster filling, which is deep-fried before rolling with other ingredients such as rice, cucumbers, and seaweed sheets.

As you can see, this delicacy consists of easy-to-find ingredients in most supermarkets. Thus, you can easily make it at home.

This dish is good for your health. Oysters contain various nutrients, such as protein, fat, copper, vitamin D, manganese, and zinc.

These micronutrients are crucial in helping older women with osteoporosis halt bone loss, especially when combined with calcium.

White rice combines protein and fat, giving you the carbohydrates you need for energy without significantly raising blood sugar.

Sushi rolls meal — *Meal of sushi rolls*

How to Make Fried Oyster Sushi Roll

Making sushi rolls is a great way to hone your cooking skill while enjoying time with your family.

Try making this delicious recipe for your loved ones this weekend by following this detailed recipe below!

Ingredients

Before rolling sushi, you must prepare the following essential ingredients:

Sushi rice: 2 cups
Oysters: 1 dozen (cleaned and shucked)
All-purpose flour: 1 cup
Eggs: 2
Oyster juices (optional)
Seedless cucumber: ½ (julienned)
Rice wine vinegar
Panko breadcrumbs: 1 ½ cup
Nori sheets: 4
Ripe avocado: ½ (sliced)
Spicy mayo: ½ cup
Oil
Soy sauce
Pickled ginger
Wasabi

Step-by-Step Instructions

Step 1: Prepare the sushi rice

Read the instructions on the packaging carefully and cook the rice. Wait until it is done and transfer it to a baking dish or big bowl.

After that, season the rice with ¼ – ⅓ cup of wine vinegar to have a glossy and savory taste.

Use a clean damp towel to cover the rice. This way, it won’t dry out. Set it aside for later use.

Step 2: Prepare the oyster filling

It’s best to buy shucked and cleaned oysters in the supermarket to save your cooking time. Rinse the shucked oysters with clean water.

If you purchase unshucked oysters, let’s refer to the “How To Shuck Oysters” section in this article.

Heat the oil in a large, shallow pan for deep-frying the oysters.

Put the breadcrumbs, eggs, and flour on three different shallow plates. While heating the oil, bread the oysters with panko breadcrumbs.

Add a few oyster juice drops to the egg and water mixture (egg wash) to maximize the flavor.

Roll the oysters through the dough one at a time. Tap off all the excessive flour. Dip it into the egg water mixture and dredge through the breadcrumbs.

Step 3: Deep-fry the oysters

Fry the oysters until crisp and golden. After that, use a stainless steel slotted spoon to transfer them to a wire rack placed over a plate lined with towels.

Step 4: Make the sushi rolls

Put a Japanese bamboo rolling mat on a clean, flat surface. Place a nori sheet onto it. Remember to turn the glossy side down.

Cover the mat with plastic to stop the rice from becoming caught in the gaps between the bamboo slats.

One helpful tip to avoid the rice sticking to your fingers is to dip all the fingertips in water before making the rolls.

Spread the sushi rice evenly over the nori sheet. Ensure you leave one inch on the strip edge without rice.

Arrange the filling ingredients (fried oysters, julienned seedless cucumbers, sliced ripe avocado) along the sushi rice, about two inches above the roll’s bottom.

Put your thumbs beneath the rolling mat and use other fingers to place the ingredients to secure them. Roll the bamboo mat up. Ensure it is over all the fillings. Roll tightly.

Sprinkle a little water around the nori sheet’s border that isn’t covered with rice. Seal the roll closed by squeezing and rolling.

Step 5: Enjoy the dish

Use a slicing knife to divide the roll into eight pieces. Remember to wipe the blade between cuttings.

Eat fried oyster sushi rolls with pickled ginger and wasabi. Enjoy your meal!

Fried Oyster Sushi Roll Comprehensive guides — *Comprehensive guides*

Read more:

FAQs

What Makes Fried Oysters Chewy?

An oyster has a soft, slightly chewy texture due to its adductor muscle. However, if you drop it before the oil isn’t hot enough, it will get too greasy and gummy.

Which Oil Is Best for Frying Oysters?

It’s best to use vegetable or peanut oil to deep fry this seafood.

Many people often prefer peanut oil as it is affordable and bring a smoky note while reducing the primary taste of the dish.

Do You Rinse Oysters Before Frying?

Yes! Before breading, rinse the oyster meat thoroughly in clean salt water to remove any shell pieces.

Are Fried Oysters Unhealthy?

These shellfish contain few calories and include various nutrients like omega-3 fatty acids, protein, magnesium, vitamin B12, zinc, and iron.

However, fried seafood may contain additional calories, salt, refined carbs, or other unhealthy substances.

For this reason, you shouldn’t eat this dish very regularly.

Do Fried Oysters Taste Fishy?

Yes! Fried oysters retain the taste of raw shellfish and remain salty and faintly fishy.

The Bottom Line

This delicacy is popular in various famous restaurants worldwide thanks to its irresistible flavor and taste.

With our step-by-step instructions, you can make this dish at home with your beloved ones. Hopefully, you will have a delicious meal!

If you know another fried oyster sushi roll recipe, please comment below to share it with us. Thank you for your interest in the article!

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Fried Oyster Sushi Roll

As you can see, it’s not difficult to make fried oyster sushi rolls at home. Let’s look at the recipe summary table if you are in a hurry:

Course Appetizer

Cuisine Japanese and American

Keyword avocado, crisp and golden, cucumber, mayonnaise, nori, soy sauce, vinegar, wasabi

Total Time 45 minutes

Servings 4

Calories 1058kcal

Equipment

1 Pan (large, shallow)

Ingredients

2 cups sushi rice
1 dozen oysters (cleaned and shucked)
1 cup all-purpose flour
2 eggs
Oyster juices (optional)
1/2 seedless cucumber (julienned)
Rice wine vinegar
1 ½ cup Panko breadcrumbs
4 Nori sheets
1/2 Ripe avocado (sliced)
1/2 cup spicy mayo
Oil
Soy sauce
Pickled ginger
Wasabi

Instructions

For the sushi rice

Read the instructions on the packaging carefully and cook the rice. Wait until it is done and transfer it to a baking dish or big bowl.
After that, season the rice with ¼ – ⅓ cup of wine vinegar to have a glossy and savory taste.
Use a clean damp towel to cover the rice. This way, it won’t dry out. Set it aside for later use.

For the filling

It’s best to buy shucked and cleaned oysters in the supermarket to save your cooking time.
Rinse the shucked oysters with clean salt water.
Heat the oil in a large, shallow pan for deep-frying the oysters.
Put the breadcrumbs, eggs, and flour on three different shallow plates.
While heating the oil, bread the oysters with panko breadcrumbs.
Add a few oyster juice drops to the egg and water mixture (egg wash) to maximize the flavor.
Roll the oysters through the dough one at a time. Tap off all the excessive flour.
Dip it into the egg water mixture and dredge through the breadcrumbs.
Fry the oysters until crisp and golden.
After that, use a stainless steel slotted spoon to transfer them to a wire rack placed over a plate lined with towels.

Make the roll

Put a Japanese bamboo rolling mat on a clean, flat surface. Place a nori sheet onto it. Remember to turn the glossy side down.
Cover the mat with plastic to stop the rice from becoming caught in the gaps between the bamboo slats.
One helpful tip to avoid the rice sticking to your fingers is to dip all the fingertips in water before making the rolls.
Spread the sushi rice evenly over the nori sheet. Ensure you leave one inch on the strip edge without rice.
Arrange the filling ingredients (fried oysters, julienned seedless cucumbers, sliced ripe avocado) along the sushi rice, about two inches above the roll's bottom.
Put your thumbs beneath the rolling mat and use other fingers to place the ingredients to secure them. Roll the mat up. Ensure it is over all the fillings. Roll tightly.
Sprinkle a little water around the nori sheet's border that isn't covered with rice. Seal the roll closed by squeezing and rolling.
Use a slicing knife to divide the roll into eight pieces. Remember to wipe the blade between cuttings.
Eat fried oyster sushi rolls with pickled ginger and wasabi. Enjoy your meal!