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

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.

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.

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!

Nutrition Facts (per serving)