Tsunami Roll Recipe
Fried Shrimp, Crab stick, Daikon radish, cream cheese, green onion, topped with sesame oil, sliced avocado; Sesame ginger, Eel sauce, Spicy Mayo & Sriracha
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Ingredients
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Sushi Ingredients
Sauces
Sushi Rice
Nori (Seaweed)
Method
Prepare Sushi Rice
- 1
Cook Sushi Rice
Rinse 1 cup of sushi rice under cold water until the water runs clear. Cook according to package instructions or in a rice cooker.
- 2
Season Sushi Rice
Once the rice is cooked, transfer it to a bowl and mix in 2 tablespoons of rice vinegar, 1 teaspoon of sugar, and 1 teaspoon of salt while the rice is still warm. Allow it to cool to room temperature.
Prepare Fillings
- 3
Prepare the Fillings
Chop the fried shrimp into smaller pieces if necessary. Slice the crab sticks into halves. Grate the daikon radish and set aside. Cut the green onions into thin slices and dice the avocado.
- 4
Mix Cream Cheese
In a small bowl, soften the cream cheese and mix in a bit of sesame oil for added flavor.
Assemble the Tsunami Roll
- 5
Lay Out Nori
Place a sheet of nori on a bamboo sushi mat, shiny side down.
- 6
Spread Sushi Rice
Wet your hands to prevent sticking. Take a handful of sushi rice and evenly spread it over the nori, leaving a small border at the top.
- 7
Add Fillings
Layer the fried shrimp, crab stick, grated daikon, cream cheese, and sliced green onion along the bottom of the rice-covered nori.
- 8
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you while applying gentle pressure to shape it. Seal the edge with a little water.
Slice and Serve
- 9
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces, cleaning the knife between cuts for clean edges.
- 10
Plate and Drizzle
Arrange the sushi pieces on a plate. Drizzle with sesame ginger sauce, eel sauce, and spicy mayo. Add a touch of sriracha for extra heat.
- 11
Garnish
Top the roll with sliced avocado and a few drops of sesame oil for garnish before serving.
