Crispy Sashimi Sushi Hotdogs

Crispy, golden, and loaded with fresh sashimi-style salmon, creamy cheese, and crisp vegetables, these sushi hot dogs turn a classic favorite into a bold handheld treat. The contrast between the crunchy fried shell and the cool, fresh filling makes every bite an experience packed with texture and flavor.

Author: Delicate Kitchen

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 2 servings

Calories: 2,840 kcal per serving

Ingredients

1 ½ cups - sushi rice
2 cups - water
3 tablespoons - rice vinegar
2 tablespoons - sugar
1 tsp - salt
250 grams - salmon fillet
2 tablespoons - sugar
2 tablespoons - salt
1 - avocado
½ - cucumber
300 grams - cream cheese
2 cups - panko breadcrumbs
1 ½ cups - flour
2 cups - water
teriyaki sauce
mayonnaise and ketchup mix
sesame seeds
black cumin

Instructions

Wash the sushi rice until the water runs clear to remove excess starch.
Cook with 2 cups of water until tender, then let it rest covered.
Mix rice vinegar, sugar, and salt until dissolved, then fold into the rice.
Rub the salmon with salt and sugar, wrap airtight, and refrigerate for 1 hour.
Wash off the cure, pat dry with paper towels, and refrigerate for another 30–40 minutes.
Cut the salmon into small cubes and set aside.
Slice avocado and cucumber, and transfer cream cheese into a piping bag.
Place rice onto nori sheets, add everything toward one side, roll tightly, and seal the edge with water.
Mix flour and water into a smooth batter and place panko in a separate bowl.
Dip each roll into the batter, then coat with panko until fully covered.
Fry in hot oil until golden brown and crispy, then drain on paper towels.
Cut each roll lengthwise down the middle without cutting all the way through.
Add cucumber and avocado, pipe a line of cream cheese, and top with salmon cubes.
Drizzle with teriyaki sauce and mayo-ketchup mix, then sprinkle with sesame and black cumin. Serve immediately.

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