Fried Crispy Chicken Uramaki – A Crunchy Fusion Roll

Uramaki—often called an inside-out sushi roll—first became popular in the United States in the 1960s when sushi chefs flipped traditional maki to appeal to American diners. Instead of the nori being on the outside, uramaki wraps the rice on the exterior, giving it a softer mouthfeel and a perfect canvas for sesame seeds or roe.

This Fried Crispy Chicken Uramaki takes that concept and cranks the comfort level up to eleven. Combining golden fried crispy chicken, creamy avocado, crisp cucumber, and flavorful sauces, it’s a roll that wins over sushi skeptics and delights experienced sushi lovers. If you’ve ever wanted sushi night to feel like a guilty pleasure wrapped in elegance—this is it. Get inspired by our other sushi recipes.

Image: Presentation of Fried Crispy Chicken Uramaki's!

Why You’ll Love This Fried Crispy Chicken Uramaki

• Beginner-friendly eating experience: No raw fish, no stress.

• Crunchy and satisfying: Fried chicken adds bold flavor and texture.

• Perfect for families: Kids and picky eaters love it.

• Fusion flair: A modern take on sushi that never disappoints.

• Great for parties: Inside-out rolls look impressive on a platter.

• Why you would not like it? Well, if you like very traditional sushi, then this is not for you! Then you might love our Kappa Maki Sushi, Oshinko Mako Sushi and Salmon Nigiri Sushi much better!

Ingredients

• 50 grams (1/4 cup) sushi rice per roll, prepared with rice vinegar and optionally some sugar and salt.

• 1/2 chrispy chicken patty (make 2 rolls to finish one whole patty)

• 1 sheets nori per roll

• 1/2 avocado, sliced

• 1/8 cucumber, julienned

• Kewpie mayo or spicy mayo (optional)

• Soy sauce for serving

• 1/3 egg (use the leftover egg for Omelet / Egg Nigiri)

• ~25 grams (6 tbsp) of panko

How to Make Fried Crispy Chicken Uramaki

Step 1 — Prepare perfect sushi rice

1. Rinse rice until water runs clear.

2. Cook rice.

3. Mix vinegar, sugar, and salt; fold into warm rice and cool.

4. Let cool until easy to handle.

Step 2 — Fry the crispy chicken & cut to size

1. Fry in a pan with oil until golden and crispy.

2. Cut the crispy chicken patty, cucumber and avocado exactely on size that it fits the width of the nori sheet.

Step 3 — Set up for uramaki

1. Place plastic wrap on your bamboo mat, or simply take a plastic sushi mat.

2. Set a nori sheet shiny side down.

3. Spread an even layer of rice over 1/3rd of the nori.

4. Flip the sheet so rice faces down.

Step 4 — Fill and roll

1. Add crispy chicken, avocado, and cucumber ~1 inch ( ~2cm) above the bottom, on top of the clean nori sheet that does not have rice underneeth.

2. Roll tightly with the mat, pressing to shape.

Step 5 — dip, coat and fry

1. Now beat an egg on one flat plate and place the panko on the second. Roll the uramaki in the egg that it is completely covered. Use the leftover egg to make simple Omelet Nigiri!

2. Then roll it in panko and fry. I always fry in a pan for a few minutes each side, but professionals often use deep fryers at 180°C / 350°F for 2 to 3 minutes.

Images: the making of fried crispy chicken uramaki sushi rolls!

Step 6 — Serve

Plate with soy sauce, more mayo drizzle, and sesame seeds. Optional: Add sriracha for spice or unagi sauce for sweetness. But to be honest, this roll is so packed with flavers and interesting textures that it does not need any sauces or seeds to make it more interesting!

Sushi Roll Nutritional

Nutrient	Per Roll	Per Slice (1/8)
Calories	525 kcal	66 kcal
Total Fat	24g	3g
Saturated Fat	5g	0.6g
Cholesterol	95mg	12mg
Sodium	680mg	85mg
Salt	1.7g	0.2g
Total Carbohydrates	58g	7.2g
Dietary Fiber	7g	0.9g
Sugars	2g	< 0.5g
Protein	19g	2.4g