Description
Sushi chefs craft this dynamite roll with precision, blending crispy tempura shrimp and creamy avocado. California ingredients meet Japanese techniques in a harmonious seafood experience you’ll savor completely.
Ingredients
Scale
- 1 recipe sushi rice
- 16 tempura fried shrimp
- 8 oz (226 g) imitation crab sticks
- 8 sheets toasted nori seaweed (cut in half)
- 1 ripe avocado
- ½ English cucumber
- 3 tbsps Japanese mayonnaise
- Unagi sauce
- Spicy mayo
- Toasted sesame seeds
- Black sesame seeds
Instructions
- Rice Preparation: Cook sushi rice in a rice cooker until perfectly fluffy, then spread on a flat surface to cool completely, allowing even temperature distribution.
- Filling Fusion: Mince imitation crab meat and blend seamlessly with kewpie mayonnaise, creating a silky, cohesive filling mixture for the roll.
- Mat Preparation: Encase bamboo mat with clear plastic wrap to ensure hygienic and effortless cleaning post-preparation.
- Nori Positioning: Place trimmed nori sheet on the plastic-covered mat, positioning for optimal rolling technique.
- Rice Application: Moisten hands with water, then gently spread a uniform rice layer across the nori, ensuring complete but delicate coverage without compressing grains.
- Seed Garnish: Sprinkle white and black sesame seeds over rice, then carefully flip the nori so the rice side faces downward.
- Ingredient Layering: Centrally arrange imitation crab mixture, crisp cucumber strips, creamy avocado slices, and golden tempura-fried shrimp (without tails) in a precise line.
- Rolling Technique: Lift mat edges, applying gentle pressure to compress ingredients while executing a smooth, tight rolling motion to form a compact cylindrical shape.
- Presentation: Transfer roll to a sanitized cutting surface, slice into eight equal pieces using a water-moistened sharp knife, ensuring clean, precise cuts.
- Final Flourish: Garnish sushi pieces with zigzagged drizzles of spicy mayonnaise and unagi sauce, serving alongside traditional wasabi and soy sauce.
Notes
- Prep Rice Perfectly: Cool rice completely to room temperature for ideal texture and prevent soggy rolls; use a rice cooker for consistent results.
- Master Crab Mixture: Ensure imitation crab is finely diced and thoroughly mixed with kewpie mayo for a smooth, creamy filling that spreads evenly.
- Wrap Bamboo Mat: Cover mat with plastic wrap to simplify cleanup and prevent rice from sticking during the rolling process.
- Slice with Precision: Keep knife wet while cutting to achieve clean, uniform sushi pieces without rice or ingredient smearing.
- Category: Lunch, Appetizer, Snacks
- Method: Blending
- Cuisine: Japanese
Nutrition
- Serving Size: 5
- Calories: 550
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 60 mg