Nagoya 66 Pcs Fully Cooked Party Trays Recipe

Prepare fillings

Mix shredded imitation crab with 3 tablespoons mayonnaise and 1 teaspoon sriracha. Julienne cucumber. Butterfly the cooked tiger shrimp lengthwise and lightly press to flatten so they will lay over the roll after slicing.

Place a bamboo sushi mat on a flat surface and cover it with plastic wrap. Place a full nori sheet shiny-side down on the mat. With wet hands, spread about 1.5 cups of seasoned sushi rice evenly over the nori leaving a 1-inch border at the far edge.

Flip the nori and rice so rice is down on the plastic wrap (inside-out roll). Place half the crab mixture and a few cucumber julienne pieces lengthwise at the near edge. Roll tightly with the mat to form a cylinder.

Brush the outside of the roll with unagi sauce and sprinkle toasted sesame seeds. Place 5 butterflied tiger shrimp, tail ends outward, along the top of the roll and press gently to adhere. Using a sharp, wetted knife, slice into 10 even pieces. Arrange on the tray.

Lay a nori sheet shiny-side down on a bamboo mat covered with plastic. Spread ~1.25 cups seasoned rice over the nori leaving a 1-inch far border.

Place two shrimp tempura pieces end-to-end across the near edge (so total fits the roll length). Add a row of avocado slices and a few cucumber juliennes. Sprinkle a tablespoon of tempura crumbs inside for extra crunch.

Roll tightly with the mat. Optionally, brush the outside lightly with eel sauce. Slice with a wet sharp knife into 10 pieces. Drizzle with additional spicy mayo and eel sauce, and sprinkle extra tempura crumbs on top for the 'tempura crunch' finish. Arrange on the tray.

Place a nori sheet shiny-side down on the mat covered with plastic wrap. Spread ~1.25 cups seasoned rice over the nori leaving a 1-inch border.

Flip the sheet rice-side down. Lay a line of shredded crab (mixed with 1 tablespoon mayo), avocado slices, and cucumber juliennes along the near edge. Roll tightly into a cylinder.

Optionally press toasted sesame seeds or masago onto the outside of the rice. Slice into 10 pieces with a wet knife and arrange in the tray section.

Place a nori sheet on the mat and spread ~1.25 cups seasoned rice leaving a 1-inch border. Flip rice-side down if making inside-out style.

Place about 1 cup spicy crab mixture (imitation crab tossed with 2 tablespoons spicy mayo) and cucumber juliennes along the near edge. Roll tightly.

Generously press tempura crumbs onto the outside of the roll so they adhere. Slice into 10 pieces with a wet knife. Finish with drizzles of eel sauce and spicy mayo on top. Arrange on tray.

Wet your hands. Portion about 2 tablespoons (roughly 2 tsp dry-measured weight) of seasoned sushi rice and shape gently into an oblong mound for each piece (total 4).

Place a small dab (about 1/8 tsp) of wasabi on top of each rice mound if using. Lay a butterflied cooked shrimp over each rice mound and press gently to adhere. Arrange neatly on the tray with tails aligned for presentation.

Lay a nori sheet shiny-side down; spread about 0.5 cup seasoned rice thinly and evenly, leaving a 1-inch border.

Place thin cucumber baton(s) lengthwise in the center. Roll tightly into a thin cylinder (hosomaki). Slice into 6 equal pieces with a wet knife. Sprinkle a pinch of toasted sesame seeds on top if desired. Arrange on the tray.

Lay a nori sheet shiny-side down and spread about 0.5 cup seasoned rice thinly, leaving a 1-inch border.

Place avocado baton(s) (lightly tossed with 1/2 tsp lemon juice) lengthwise in the center. Roll tightly and slice into 6 pieces with a wet knife. Arrange on tray.

Arrange all roll varieties on a large party tray grouping like items together: tiger roll (10), shrimp tempura roll (10), California roll (10), super crunch roll (10), shrimp nigiri (4), cucumber hosomaki (6), avocado hosomaki (6).

Place pickled ginger, wasabi paste, and small bowls of soy sauce around the tray for guests. Keep refrigerated until serving if not consumed immediately. For best texture, prepare tempura components shortly before serving to keep them crisp.