Boku (11 Rolls) Recipe
Al's signature x 2, spice tuna x 2, california x 2, salmon & avocado x 2 , bomb shell, eel roll x 2
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Ingredients
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Al's Signature Rolls
Spicy Tuna Rolls
California Rolls
Salmon & Avocado Rolls
Bomb Shell Roll
Eel Rolls
Method
Preparation
- 1
Cook the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once cooked, let it cool slightly and season with rice vinegar, sugar, and salt.
- 2
Prepare Ingredients
Slice the avocado and cucumber into thin strips. Prepare the imitation crab, sushi-grade tuna, sushi-grade salmon, and shrimp tempura as needed. Mix spicy mayo with Sriracha and mayonnaise.
Rolling the Sushi
- 3
Al's Signature Rolls
Lay a nori sheet on a bamboo sushi mat, shiny side down. Spread a thin layer of sushi rice over the nori. Add crab meat, avocado, cucumber, cream cheese, and a sprinkle of sesame seeds. Roll tightly and slice into pieces.
- 4
Spicy Tuna Rolls
On a nori sheet, spread sushi rice, then add a mixture of sushi-grade tuna, Sriracha, mayonnaise, and green onions. Roll tightly and slice.
- 5
- 6
Salmon & Avocado Rolls
On a nori sheet, spread sushi rice, then add sushi-grade salmon and avocado. Roll tightly and slice.
- 7
Bomb Shell Roll
On a nori sheet, spread sushi rice and place shrimp tempura in the center. Drizzle spicy mayo and eel sauce over the shrimp. Roll tightly and slice.
- 8
Eel Rolls
On a nori sheet, spread sushi rice, then add grilled eel and drizzle with eel sauce. Roll tightly and slice.
Serving
- 9
Plate the Rolls
Arrange the sliced rolls on a serving platter. Serve with soy sauce, wasabi, and pickled ginger on the side.
