Mango Tango Roll Recipe
Tempura shrimp, surimi-crab and lobster salad, chopped mango, avocado, toasted panko, habanero masago, eel sauce, and spicy aioli.
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Ingredients
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Tempura Shrimp
Surimi-Crab and Lobster Salad
Sushi Roll Ingredients
Method
Prepare Tempura Shrimp
Make the Tempura Batter
In a mixing bowl, combine the tempura batter mix with ice cold water. Stir gently until just combined, do not overmix.
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 in the hot oil. Fry until golden brown (about 3-4 minutes). Remove and drain on paper towels.
Make Surimi-Crab and Lobster Salad
Mix the Salad Ingredients
In a bowl, combine the surimi crab, chopped lobster meat, mayonnaise, lemon juice, salt, and black pepper. Mix until well combined and set aside.
Assemble the Sushi Roll
Prepare Sushi Rice
Spread a thin layer of sushi rice over a nori sheet, leaving the top edge free of rice. This helps in sealing the roll.
Layer the Fillings
In the center of the rice-covered nori, place a line of the surimi-crab and lobster salad, followed by the chopped mango, sliced avocado, and fried tempura shrimp.
Add Toppings
Sprinkle toasted panko on top and add habanero masago for extra flavor.
Roll It Up
Starting from the bottom, roll the sushi tightly away from you, using a bamboo mat if needed. Wet the top edge of the nori to seal the roll.
Slice and Serve
Using a sharp knife, slice the roll into bite-sized pieces. Drizzle eel sauce and serve with spicy aioli on the side.
