Yoyo Roll Recipe
Spicy tuna, kani salad, cream cheese, shrimp tempura, deep-fried
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.
Sushi Roll Ingredients
Method
Preparation of Ingredients
- 1
Cook the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook it according to package instructions and let it cool to room temperature.
- 2
Prepare Spicy Tuna Mix
In a bowl, mix diced raw tuna with mayonnaise, sriracha, sesame oil, and a pinch of salt. Adjust the spiciness to your liking.
- 3
Make Kani Salad
Shred the kani and mix it with mayonnaise, diced cucumber, and a touch of lemon juice. Season to taste.
- 4
Prepare Cream Cheese
Soften the cream cheese at room temperature for easier spreading.
- 5
Assemble the Yoyo Roll
- 6
Roll Sushi
Place a nori sheet on a bamboo sushi mat, shiny side down. Wet your hands and spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
- 7
Add Fillings
Spread a line of spicy tuna mix, kani salad, and cream cheese across the center of the rice. Place 2 pieces of shrimp tempura on top.
- 8
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep it tight. Roll until you reach the edge of the nori, wet the edge with a little water to seal.
- 9
Slice the Roll
Using a sharp knife, slice the roll into 8 pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.
Serving
- 10
Plate the Sushi
Arrange the sliced yoyo rolls on a serving plate. Serve with soy sauce, wasabi, and pickled ginger on the side.