Sushi Bombs
Sushi Bombs
Ingredients
For the Sushi Bombs
- 2 large avocado, halved, pitted, and peeled
- 8 ounces imitation crab meat, flaked
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 2 tablespoons green onions, thinly sliced
- 6 ounces sushi-grade tuna, finely diced
- 2 tablespoons mayonnaise
- 1 teaspoon sriracha
- 1/2 teaspoon sesame oil
For the Tempura Coating
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 cup cold water
- 1 large egg
- 2 cups panko breadcrumbs
For Frying and Garnish
- 4 cups vegetable oil, for deep frying, or as needed
- 1/4 cup eel sauce
- 1/4 cup spicy mayonnaise
- 1 teaspoon sriracha, for drizzling, as needed
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
Prepare the spicy crab mix: In a medium bowl, combine the flaked imitation crab meat, 1/4 cup mayonnaise, 1 tablespoon sriracha, and sliced green onions. Mix well and set aside.
⏱️ 5 min
- 2
Prepare the spicy tuna mix: In a separate small bowl, combine the finely diced sushi-grade tuna, 2 tablespoons mayonnaise, 1 teaspoon sriracha, and sesame oil. Mix gently to combine and set aside.
⏱️ 5 min
- 3
Stuff the avocados: Take the halved, pitted, and peeled avocados. Generously fill the cavity of each avocado half with the spicy crab mix, pressing it down lightly. Then, top the crab mix with a layer of the spicy tuna mix, forming a dome shape.
⏱️ 10 min
- 4
Prepare the tempura batter: In a large bowl, whisk together the all-purpose flour, cornstarch, and baking powder. In a separate small bowl, whisk the cold water and large egg. Pour the wet ingredients into the dry ingredients and whisk until just combined. A few lumps are fine; do not overmix. Place the panko breadcrumbs in a shallow dish.
⏱️ 5 min
- 5
Coat the sushi bombs: Carefully dip each stuffed avocado half into the tempura batter, ensuring it is fully coated. Let any excess batter 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 four avocado halves.
⏱️ 5 min
- 6
Heat the oil: In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 7
Deep fry the sushi bombs: Carefully lower the coated avocado halves into the hot oil, frying one or two at a time to avoid overcrowding the pot. Fry for 2 to 4 minutes, or until golden brown and crispy on all sides. Use a slotted spoon or spider to carefully turn them as needed.
⏱️ 8 min•🌡️ 350
- 8
Drain and slice: Remove the fried sushi bombs from the oil and place them on a wire rack set over paper towels to drain excess oil. Once slightly cooled, carefully slice each sushi bomb into 3 to 4 wedges.
⏱️ 5 min
- 9
Serve and garnish: Arrange the sushi bomb wedges on a serving platter. Drizzle generously with eel sauce, spicy mayonnaise, and an extra touch of sriracha if desired. Sprinkle with sesame seeds for garnish. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sushi Bombs
Ingredients
For the Sushi Bombs
- 2 large avocado, halved, pitted, and peeled
- 8 ounces imitation crab meat, flaked
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 2 tablespoons green onions, thinly sliced
- 6 ounces sushi-grade tuna, finely diced
- 2 tablespoons mayonnaise
- 1 teaspoon sriracha
- 1/2 teaspoon sesame oil
For the Tempura Coating
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 cup cold water
- 1 large egg
- 2 cups panko breadcrumbs
For Frying and Garnish
- 4 cups vegetable oil, for deep frying, or as needed
- 1/4 cup eel sauce
- 1/4 cup spicy mayonnaise
- 1 teaspoon sriracha, for drizzling, as needed
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
Prepare the spicy crab mix: In a medium bowl, combine the flaked imitation crab meat, 1/4 cup mayonnaise, 1 tablespoon sriracha, and sliced green onions. Mix well and set aside.
⏱️ 5 min - 2
Prepare the spicy tuna mix: In a separate small bowl, combine the finely diced sushi-grade tuna, 2 tablespoons mayonnaise, 1 teaspoon sriracha, and sesame oil. Mix gently to combine and set aside.
⏱️ 5 min - 3
Stuff the avocados: Take the halved, pitted, and peeled avocados. Generously fill the cavity of each avocado half with the spicy crab mix, pressing it down lightly. Then, top the crab mix with a layer of the spicy tuna mix, forming a dome shape.
⏱️ 10 min - 4
Prepare the tempura batter: In a large bowl, whisk together the all-purpose flour, cornstarch, and baking powder. In a separate small bowl, whisk the cold water and large egg. Pour the wet ingredients into the dry ingredients and whisk until just combined. A few lumps are fine; do not overmix. Place the panko breadcrumbs in a shallow dish.
⏱️ 5 min - 5
Coat the sushi bombs: Carefully dip each stuffed avocado half into the tempura batter, ensuring it is fully coated. Let any excess batter 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 four avocado halves.
⏱️ 5 min - 6
Heat the oil: In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 7
Deep fry the sushi bombs: Carefully lower the coated avocado halves into the hot oil, frying one or two at a time to avoid overcrowding the pot. Fry for 2 to 4 minutes, or until golden brown and crispy on all sides. Use a slotted spoon or spider to carefully turn them as needed.
⏱️ 8 min•🌡️ 350 - 8
Drain and slice: Remove the fried sushi bombs from the oil and place them on a wire rack set over paper towels to drain excess oil. Once slightly cooled, carefully slice each sushi bomb into 3 to 4 wedges.
⏱️ 5 min - 9
Serve and garnish: Arrange the sushi bomb wedges on a serving platter. Drizzle generously with eel sauce, spicy mayonnaise, and an extra touch of sriracha if desired. Sprinkle with sesame seeds for garnish. Serve immediately.
⏱️ 2 min