Crazy Monkey Roll Recipe
TEMPURA SHRIMP, SPICY CRAB, AVOCADO, MASAGO AIOLI, FLAME KISSED
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tempura Shrimp
Spicy Crab Filling
Sushi Roll Components
Masago Aioli
Method
Tempura Shrimp Preparation
- 1
Prepare the Tempura Batter
In a mixing bowl, combine the tempura batter mix with ice water. Stir gently until just combined; do not overmix.
- 2
Fry the Shrimp
Heat vegetable oil in a deep frying pan over medium-high heat. Dip each shrimp into the tempura batter, allowing excess to drip off, then carefully place into the hot oil. Fry until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.
Spicy Crab Filling Preparation
- 3
Mix the Filling
In a bowl, combine shredded imitation crab meat, mayonnaise, Sriracha sauce, and chopped green onions. Mix well until all ingredients are combined.
Assembling the Roll
- 4
Prepare the Sushi Rice
Ensure the sushi rice is cooked and seasoned. Place a bamboo sushi mat on a flat surface.
- 5
Lay the Nori
Place a sheet of nori on the mat, shiny side down.
- 6
Add Sushi Rice
Wet your hands to prevent sticking. Take about 1/2 cup of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
- 7
Layer Ingredients
In the center of the rice, place a line of spicy crab filling, a few pieces of tempura shrimp, and some avocado slices.
- 8
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep it tight. Roll until the border of nori is reached, then wet the edge of the nori and seal the roll.
- 9
Repeat
Repeat the process for the remaining nori sheets and filling.
Prepare Masago Aioli
- 10
Mix Aioli Ingredients
In a small bowl, combine mayonnaise, masago, lemon juice, and minced garlic. Stir until well blended.
Finishing Touch
- 11
Slice and Serve
Using a sharp knife, slice each roll into 6-8 pieces. Drizzle the masago aioli over the top or serve on the side. Optionally, flame kiss the rolls briefly with a culinary torch for added flavor.
