Yoyo Roll (r)(f) 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 Rice
Spicy Tuna Mixture
Kani Salad
Shrimp Tempura
Assembly
Method
Prepare Sushi Rice
- 1
Rinse Rice
Rinse the sushi rice under cold water until the water runs clear.
- 2
Cook Rice
In a medium pot, combine rinsed sushi rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until rice is tender and water is absorbed.
- 3
Fluff Rice
Remove from heat, let sit covered for 10 minutes, then fluff with a fork.
- 4
Season Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold this mixture into the warm rice and let it cool.
Prepare Spicy Tuna
- 5
Dice Tuna
Dice the sushi-grade tuna into small cubes.
- 6
Mix Spicy Tuna
In a bowl, combine diced tuna, sriracha sauce, mayonnaise, and sesame oil. Mix well and set aside.
Prepare Kani Salad
- 7
Prepare Crab Meat
In a bowl, break apart the imitation crab meat into smaller pieces.
- 8
Mix Kani Salad
Add mayonnaise, cucumber, shredded carrot, and sesame seeds. Mix until combined.
Prepare Shrimp Tempura
Assemble the Yoyo Roll
- 12
Prepare Nori
Lay a nori sheet on a bamboo sushi mat, shiny side down.
- 13
Spread Rice
Spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top edge.
- 14
Add Fillings
In the center of the rice, place a line of spicy tuna mixture, a line of kani salad, a line of shrimp tempura, and a line of cream cheese.
- 15
Roll Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll.
- 16
Cut Sushi
Once rolled, wet the edge of the nori to seal the roll. Cut into bite-sized pieces.