Hawaiian Roll Recipe
Shrimp tempura, cream cheese and pineapple, topped with crab, coconut, eel sauce, spicy mayo & miso sauce.
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Ingredients
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Sushi Rice
Filling
Toppings
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20 minutes, or until all the water is absorbed.
- 3
Season the Rice
Once cooked, remove from heat and let sit covered for 10 minutes. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice using a wooden spatula.
Prepare the Filling
- 4
Prepare Shrimp Tempura
Prepare shrimp tempura according to package instructions or your preferred recipe. Allow to cool slightly before using.
- 5
Prepare Cream Cheese
Soften cream cheese at room temperature for about 30 minutes so it spreads easily.
- 6
Add Pineapple
Drain and chop pineapple chunks into small pieces if necessary.
Roll the Sushi
- 7
Lay Out the Nori
On a bamboo sushi mat, place a sheet of nori shiny side down.
- 8
Spread the Rice
Wet your hands to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
- 9
Add Fillings
Layer shrimp tempura, cream cheese, and pineapple evenly across the rice.
- 10
Roll the Sushi
Using the bamboo mat, roll the sushi tightly from the bottom, applying gentle pressure to create a firm roll. Seal the edge with a little water.
Garnish and Serve
- 11
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces, cleaning the knife with a damp cloth between cuts.
- 12
Add Toppings
Top each piece with a small amount of imitation crab meat, sprinkle with coconut flakes, and drizzle eel sauce, spicy mayo, and miso sauce over the top.
- 13
Serve
Arrange on a serving platter and enjoy your Hawaiian Roll!
