Air-Frying Sushi: Is It Possible?

Air-fried sushi is a modern twist on the traditional Japanese dish, made by assembling all ingredients onto a bamboo mat or flat surface, coating with panko breadcrumbs, and then placing in the air fryer for 10-15 minutes. This method of cooking adds a unique crunch to the sushi and has gained popularity for its convenience, health benefits, and versatility. It is a healthier alternative to deep-fried sushi as it uses less oil and can be a great option for those who are weight-conscious. The process of making air-fried sushi is simple and can be a fun activity for sushi lovers who want to experiment with different ingredients and flavours.

Air-fried sushi cooking times and temperatures

Air-fried sushi is a fun and tasty twist on the traditional Japanese delicacy. It is also a healthier alternative to deep-fried sushi, as air fryers use hot air to cook food instead of oil. The cooking time and temperature for air-fried sushi may vary depending on the specific air fryer model and the type of sushi being cooked. However, here is a general guide to help you achieve perfectly cooked air-fried sushi.

Cooking Temperature

Most sources recommend preheating your air fryer to around 380-400°F (190-200°C) for cooking sushi. This temperature range will give your sushi a crispy exterior while keeping the filling tender and flavourful. Preheating is essential for even cooking and achieving the desired texture, so make sure your air fryer has reached the desired temperature before placing your sushi rolls inside.

Cooking Time

The cooking time for sushi in an air fryer can vary from 5 to 15 minutes, depending on the model and the type of sushi. For example, one source recommends cooking sushi rolls for 10 minutes at 390°F, while another suggests 5 minutes at 400°F. A third source recommends a longer cooking time of 12-15 minutes at 400°F for crispy rice sushi.

For the best results, keep a close eye on your sushi while it's cooking. Check on it regularly, especially if it's your first time making air-fried sushi. You may need to adjust the cooking time slightly depending on your air fryer and the type of sushi you're making.

Tips for Perfect Air-fried Sushi

• Use fresh sushi rolls for air frying, as frozen sushi may turn out soggy.
• Lightly coat the sushi with oil before cooking to achieve a crispy exterior.
• Preheat your air fryer to ensure even cooking and the desired texture.
• Flip your sushi rolls halfway through the cooking process to ensure even cooking on both sides.
• Experiment with different toppings, such as sesame seeds or panko breadcrumbs.
• Avoid using mayonnaise-based sauces or cream cheese as toppings, as they may become runny or oily in the air fryer.

How to make sushi rice

Making sushi rice is a multi-step process. Here is a detailed, step-by-step guide on how to make sushi rice:

Ingredients:

• 2 cups Japanese short-grain rice (sushi rice)
• 1/4 cup unseasoned rice vinegar
• 4 teaspoons sugar (or honey)
• 1 teaspoon fine sea salt
• Kombu (optional)

Method:

• Rinse the rice: Place the rice in a fine-mesh strainer and rinse it with cold water for 1-2 minutes, or until the water runs clear. Drain the excess water.
• Cook the rice: You can cook the rice in a rice cooker, pressure cooker, or on the stovetop. If using a rice cooker or pressure cooker, follow the device instructions. For the stovetop method, combine the rice with 2 1/4 cups of water in a large saucepan. Place a sheet of kombu on top of the rice (if using). Cover the saucepan with a tight-fitting lid and cook over medium-high heat until the water starts to simmer. Reduce the heat to medium-low and maintain the simmer for 16-18 minutes, or until all the liquid is absorbed and the rice is tender. Remove the saucepan from the heat and let the rice steam for an additional 10 minutes.
• Make the sushi vinegar: While the rice is cooking, heat the rice vinegar, sugar, and salt in a small saucepan over medium-high heat. Whisk the mixture until the sugar has dissolved. You can also heat the mixture in the microwave if preferred.
• Season the rice: Transfer the cooked rice to a large mixing bowl. Drizzle the sushi vinegar evenly over the rice. Use a spatula to gently fold the rice using a slicing and lifting motion, rather than stirring, until the vinegar is evenly mixed in.
• Cool the rice: Cover the mixing bowl with a damp towel, ensuring it touches the surface of the rice to prevent it from drying out. Let the rice cool on the counter or in the refrigerator until it reaches room temperature.
• Serve: Use the sushi rice immediately, or transfer it to an airtight container and refrigerate for up to 3 days.

Tips:

• It is recommended to soak the rinsed rice in its cooking water for 20-30 minutes before cooking, although this step can be skipped if preferred.
• For a traditional cooling method, transfer the seasoned rice to a wooden hangiri and use a rice paddle to gently fold the vinegar into the rice. Use a fan to blow away the steam and cool the rice, continuing this process for about 10 minutes or until the rice reaches room temperature.
• For a faster cooling method, spread the seasoned rice on a large baking sheet and use a spatula to gently fold it until it reaches room temperature.
• You can customise the sushi vinegar by adjusting the amount of sugar and salt to taste. You can also use more or less vinegar, or substitute the sugar with a natural sweetener such as honey, coconut sugar, or another favourite sweetener.

The history of sushi and air frying

Sushi and air frying are two culinary innovations that have become popular worldwide. Sushi, which means "vinegared rice" rather than "raw fish," has a long history that began in paddy fields in Southeast Asia, where fish was fermented with vinegar, salt, and rice. This early form of sushi, known as narezushi, served the purpose of preserving freshwater fish. It then spread to Japan around the Yayoi period (early Neolithic to early Iron Age) and became strongly associated with Japanese culture. Over time, different styles of sushi emerged, such as namanare or namanari in the 16th century, and haya-zushi in the Edo period (1603-1867), which marked the transition to eating both fish and rice together. Today's style of nigirizushi, with its oblong mound of rice and slice of fish, became popular in the 1820s or 1830s and is often attributed to Hanaya Yohei, the inventor of modern sushi.

Meanwhile, the air fryer is a more recent invention, introduced to the world in 2010 by Dutch inventor Fred van der Weij. Van der Weij conceived the idea for the air fryer in the early 2000s, aiming to create a healthier alternative to traditional frying methods. The air fryer utilizes rapid air technology, which enables fast, efficient, and healthier food preparation. This innovation has transformed cooking practices, offering a convenient way to fry foods with minimal oil. The appliance has gained widespread popularity, with millions of homes across the globe now owning an air fryer.

The combination of sushi and air frying brings together these two culinary trends. Air fryer sushi rolls have gained popularity as a unique and creative way to enjoy sushi. By coating sushi rolls in a batter or breading and cooking them in the air fryer, a crunchy texture is achieved on the outside while maintaining a soft and delicate inside. This fusion of traditional sushi with air frying technology showcases the versatility of both culinary techniques and their ability to evolve and adapt to modern tastes and preferences.

Tips for achieving the best results when air frying sushi

Air frying sushi is an unconventional but increasingly popular method of preparing this beloved Japanese dish. It simplifies the cooking process and adds a delightful crunch to the sushi rolls. Here are some tips to help you achieve the best results when air frying sushi:

• Use fresh sushi rolls: Frozen sushi may turn out soggy and not as crispy.
• Lightly coat the sushi with oil: A light layer of oil or spray oil is essential for achieving a crispy exterior. Be careful not to use too much oil, as it may result in soggy sushi.
• Preheat the air fryer: Preheating your air fryer is crucial for even cooking and achieving the desired texture. Set the temperature between 375°F and 400°F.
• Flip the sushi halfway through cooking: To ensure even cooking on both sides of the sushi roll, flip it halfway through the cooking process.
• Avoid overcrowding the air fryer basket: Place the sushi pieces in the basket without overcrowding to allow proper air circulation.
• Experiment with toppings: You can experiment with different toppings such as sesame seeds, panko breadcrumbs, or other creative options.
• Avoid certain toppings: Avoid using mayonnaise-based sauces or cream cheese as toppings, as they may turn runny or oily when cooked in the air fryer.
• Reduce cooking time: To avoid overcooking or drying out the sushi, reduce the cooking time by a few minutes compared to oven baking.
• Use a sharp knife to cut the sushi: After air frying, use a sharp knife to gently cut the sushi into pieces. This helps maintain the shape of the rolls.

Foods to avoid air frying as sushi toppings

While air-fried sushi is a creative and healthier alternative to traditional frying methods, there are certain toppings that should be avoided when preparing this dish. Here are some foods that you should not air fry as sushi toppings:

• Mayonnaise-based sauces: Mayonnaise can turn runny or oily when exposed to high heat in the air fryer, affecting the texture and taste of your sushi.
• Cream cheese: Similar to mayonnaise, cream cheese may not withstand the high temperatures and could melt or become too liquid, impacting the overall quality of your sushi.
• Leafy greens: Leafy vegetables like spinach, kale, or Swiss chard are not suitable for air frying due to their delicate nature. The intense hot air in the air fryer will crisp them beyond recognition, resulting in an unpleasant dining experience.
• Unbreaded chicken breasts: Boneless, unbreaded chicken breasts tend to dry out or become rubbery in the air fryer. To avoid this, coat them with a protective layer of egg batter and breadcrumbs before air frying.
• Large cuts of meat: Large cuts of beef, pork, or lamb are generally not recommended for air frying. Instead, opt for slower cooking methods like braising or smoking to ensure these meats are cooked properly without drying out.
• Shellfish: Shellfish like clams and mussels require liquid to cook effectively and are easily overcooked. Avoid using them as toppings for air-fried sushi to prevent rubbery, chewy textures.

Frequently asked questions