Crazy Roll Recipe
Shrimp tempura, cream cheese, avocado, spicy yellow fin tuna, topped with creamy spicy aioli, sriracha
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Ingredients
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Sushi Roll Ingredients
Toppings and Condiments
Method
Preparing Sushi Rice
- 1
Rinse the Rice
In a fine mesh strainer, rinse 2 cups of sushi rice under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed rice with 2 1/2 cups of water. Cook according to your rice cooker's instructions or bring to a boil, then cover and simmer for 20 minutes. Turn off the heat and let it sit covered for 10 more minutes.
- 3
Season the Rice
In a small bowl, mix 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt until dissolved. Gently fold this mixture into the cooked rice and let it cool to room temperature.
Assembling the Crazy Roll
- 4
Prepare the Nori
Lay a bamboo sushi mat on a flat surface. Place a sheet of nori on the mat, shiny side down.
- 5
Spread the Rice
Wet your hands to prevent sticking. Take a handful of sushi rice (about 1 cup) and spread it evenly over the nori, leaving a 1-inch border at the top.
- 6
Layer the Fillings
In the center of the rice, layer 2-3 pieces of shrimp tempura, a few slices of avocado, 1 oz of cream cheese, and 2 oz of spicy yellowfin tuna.
- 7
Roll the Sushi
Using the bamboo mat, lift the edge of the mat closest to you and begin to roll the sushi away from you, pressing gently to keep the roll tight. Roll until you reach the border of nori, moisten the edge with water, and seal it.
- 8
Cut the Roll
Using a sharp knife, slice the roll into 8 equal pieces. Wipe the knife with a damp cloth between cuts to ensure clean edges.
Adding Toppings
- 9
Top the Roll
Drizzle the creamy spicy aioli and sriracha over the sushi roll. Sprinkle sesame seeds and sliced green onions on top for added flavor and presentation.