Sushi Bombs
Sushi Bombs
Ingredients
For the Spicy Crab Mix
- 8 ounces crab meat, shredded, imitation or real
- 1/4 cup mayonnaise
- 1 tablespoon sriracha, or to taste
- 1/2 teaspoon sesame oil
- 1/2 teaspoon lime juice
For the Spicy Tuna
- 8 ounces sushi-grade tuna, finely diced
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha, or to taste
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
For the Sushi Bombs
- 2 large ripe avocados
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 cup cold water
- 2 cups panko breadcrumbs
- 4 cups vegetable oil, for deep frying
For the Sauces and Garnish
- 1/4 cup unagi sauce, eel sauce
- 1/4 cup spicy mayonnaise, store-bought or homemade
- 1 tablespoon sriracha, for drizzling, optional
- 1 tablespoon sesame seeds, mixed black and white, for garnish
- 1/4 cup fried tempura bits, or crispy rice, for garnish
- 4 leaves green leaf lettuce, for serving, optional
Instructions
- 1
Prepare the Spicy Crab Mix: In a medium bowl, combine the shredded crab meat, 1/4 cup mayonnaise, 1 tablespoon sriracha, 1/2 teaspoon sesame oil, and 1/2 teaspoon lime juice. Mix well until all ingredients are evenly incorporated. Set aside.
⏱️ 5 min
- 2
Prepare the Spicy Tuna: In another medium bowl, combine the finely diced sushi-grade tuna, 2 tablespoons mayonnaise, 1 tablespoon sriracha, 1 teaspoon soy sauce, and 1/2 teaspoon sesame oil. Mix gently to combine. Set aside.
⏱️ 5 min
- 3
Prepare the Avocados: Carefully halve each large ripe avocado and remove the pit. Using a spoon or melon baller, scoop out most of the avocado flesh, leaving a substantial 1/4 to 1/2 inch shell of avocado flesh attached to the skin. This creates a bowl-like cavity for the filling. Reserve the scooped-out avocado for another use or discard.
⏱️ 10 min
- 4
Fill the Avocados: Generously fill each avocado cavity with a layer of the spicy crab mix, pressing it down gently. Top the crab mix with a layer of the spicy tuna, mounding it slightly. Ensure the fillings are compact.
⏱️ 10 min
- 5
Prepare the Tempura Batter: In a shallow bowl, whisk together the all-purpose flour, cornstarch, and baking powder. Gradually add the cold water, whisking until a smooth, thin batter forms. Do not overmix; a few lumps are fine.
⏱️ 5 min
- 6
Set Up Breading Station: Place the panko breadcrumbs in a separate shallow dish. Have your filled avocado halves, batter, and panko ready in an assembly line.
⏱️ 2 min
- 7
Heat the Oil: In a deep fryer or a heavy-bottomed pot, heat the vegetable oil to 350°F. Use a kitchen thermometer to monitor the temperature for best results.
⏱️ 10 min•🌡️ 350
- 8
Batter and Bread the Sushi Bombs: Carefully dip each filled avocado half into the tempura batter, ensuring it is fully coated. Allow any excess batter to drip off. Immediately transfer the battered avocado to the panko breadcrumbs, pressing gently to ensure a thick, even coating on all sides. Repeat for all avocado halves.
⏱️ 10 min
- 9
Deep Fry the Sushi Bombs: Carefully lower the panko-coated sushi bombs into the hot oil, one or two at a time to avoid overcrowding. Fry for 5 to 7 minutes, or until golden brown and crispy. Use a slotted spoon or spider to gently turn them if needed for even browning.
⏱️ 7 min•🌡️ 350
- 10
Drain Excess Oil: Once golden brown, carefully remove the sushi bombs from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 2 min
- 11
Slice the Sushi Bombs: Once slightly cooled but still warm, carefully slice each sushi bomb lengthwise into two pieces, revealing the colorful layers of filling.
⏱️ 2 min
- 12
Plate and Garnish: Arrange the sliced sushi bombs on a serving platter, optionally on a bed of green leaf lettuce. Generously drizzle with unagi sauce, spicy mayonnaise, and a touch of sriracha if desired. Garnish with mixed black and white sesame seeds and fried tempura bits or crispy rice for added texture. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sushi Bombs
Ingredients
For the Spicy Crab Mix
- 8 ounces crab meat, shredded, imitation or real
- 1/4 cup mayonnaise
- 1 tablespoon sriracha, or to taste
- 1/2 teaspoon sesame oil
- 1/2 teaspoon lime juice
For the Spicy Tuna
- 8 ounces sushi-grade tuna, finely diced
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha, or to taste
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
For the Sushi Bombs
- 2 large ripe avocados
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 cup cold water
- 2 cups panko breadcrumbs
- 4 cups vegetable oil, for deep frying
For the Sauces and Garnish
- 1/4 cup unagi sauce, eel sauce
- 1/4 cup spicy mayonnaise, store-bought or homemade
- 1 tablespoon sriracha, for drizzling, optional
- 1 tablespoon sesame seeds, mixed black and white, for garnish
- 1/4 cup fried tempura bits, or crispy rice, for garnish
- 4 leaves green leaf lettuce, for serving, optional
Instructions
- 1
Prepare the Spicy Crab Mix: In a medium bowl, combine the shredded crab meat, 1/4 cup mayonnaise, 1 tablespoon sriracha, 1/2 teaspoon sesame oil, and 1/2 teaspoon lime juice. Mix well until all ingredients are evenly incorporated. Set aside.
⏱️ 5 min - 2
Prepare the Spicy Tuna: In another medium bowl, combine the finely diced sushi-grade tuna, 2 tablespoons mayonnaise, 1 tablespoon sriracha, 1 teaspoon soy sauce, and 1/2 teaspoon sesame oil. Mix gently to combine. Set aside.
⏱️ 5 min - 3
Prepare the Avocados: Carefully halve each large ripe avocado and remove the pit. Using a spoon or melon baller, scoop out most of the avocado flesh, leaving a substantial 1/4 to 1/2 inch shell of avocado flesh attached to the skin. This creates a bowl-like cavity for the filling. Reserve the scooped-out avocado for another use or discard.
⏱️ 10 min - 4
Fill the Avocados: Generously fill each avocado cavity with a layer of the spicy crab mix, pressing it down gently. Top the crab mix with a layer of the spicy tuna, mounding it slightly. Ensure the fillings are compact.
⏱️ 10 min - 5
Prepare the Tempura Batter: In a shallow bowl, whisk together the all-purpose flour, cornstarch, and baking powder. Gradually add the cold water, whisking until a smooth, thin batter forms. Do not overmix; a few lumps are fine.
⏱️ 5 min - 6
Set Up Breading Station: Place the panko breadcrumbs in a separate shallow dish. Have your filled avocado halves, batter, and panko ready in an assembly line.
⏱️ 2 min - 7
Heat the Oil: In a deep fryer or a heavy-bottomed pot, heat the vegetable oil to 350°F. Use a kitchen thermometer to monitor the temperature for best results.
⏱️ 10 min•🌡️ 350 - 8
Batter and Bread the Sushi Bombs: Carefully dip each filled avocado half into the tempura batter, ensuring it is fully coated. Allow any excess batter to drip off. Immediately transfer the battered avocado to the panko breadcrumbs, pressing gently to ensure a thick, even coating on all sides. Repeat for all avocado halves.
⏱️ 10 min - 9
Deep Fry the Sushi Bombs: Carefully lower the panko-coated sushi bombs into the hot oil, one or two at a time to avoid overcrowding. Fry for 5 to 7 minutes, or until golden brown and crispy. Use a slotted spoon or spider to gently turn them if needed for even browning.
⏱️ 7 min•🌡️ 350 - 10
Drain Excess Oil: Once golden brown, carefully remove the sushi bombs from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 2 min - 11
Slice the Sushi Bombs: Once slightly cooled but still warm, carefully slice each sushi bomb lengthwise into two pieces, revealing the colorful layers of filling.
⏱️ 2 min - 12
Plate and Garnish: Arrange the sliced sushi bombs on a serving platter, optionally on a bed of green leaf lettuce. Generously drizzle with unagi sauce, spicy mayonnaise, and a touch of sriracha if desired. Garnish with mixed black and white sesame seeds and fried tempura bits or crispy rice for added texture. Serve immediately.
⏱️ 5 min