Nebraska Roll Recipe
Salmon tempura, cream cheese, crab and avocado, topped with eel sauce, spicy mayo and green onion.
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Ingredients
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Sushi Rice
Tempura Filling
Sushi Roll Filling
Toppings
Method
Prepare Sushi Rice
- 1
Cook Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions.
- 2
Season Sushi Rice
Once the rice is cooked, transfer it to a large bowl. In a small saucepan, combine rice vinegar, sugar, and salt, and heat until dissolved. Pour this mixture over the rice and gently fold to combine. Allow the rice to cool to room temperature.
Prepare Tempura Filling
- 3
Prepare Salmon for Tempura
Cut the salmon fillet into strips. Prepare the tempura batter according to the package instructions by mixing the tempura batter mix with ice water until smooth.
- 4
Fry Salmon
Heat oil in a deep frying pan to 350°F (175°C). Dip the salmon strips into the tempura batter and fry them in the hot oil until golden brown. Remove and drain on paper towels.
Assemble Sushi Rolls
- 5
Slice Avocado
Cut the avocado in half, remove the pit, and slice it thinly.
- 6
Prepare Sushi Rolls
On a bamboo sushi mat, place a sheet of nori (seaweed). Wet your hands and take a handful of sushi rice, spreading it evenly over the nori, leaving a small border at the top. Layer the cream cheese, imitation crab, tempura salmon, and avocado in the center.
- 7
Roll Sushi
Using the bamboo mat, tightly roll the sushi away from you, pressing gently as you go. Seal the edge of the nori with a bit of water.
