Crunch Roll Recipe
California roll, shrimp tempura, crunch onion, eel sauce, spicy mayo.
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Ingredients
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Sushi Roll Ingredients
Sauces
Method
Preparation of Sushi Rice
Cook the Sushi Rice
Rinse 2 cups of sushi rice under cold water until the water runs clear. Cook the rice in a rice cooker or on the stovetop according to package instructions. Once cooked, let it cool slightly.
Season the Rice
In a small bowl, mix together ¼ cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Gently fold this mixture into the warm rice until well combined. Set aside.
Rolling the Crunch Roll
Lay Out the Nori
On a bamboo sushi mat, place a nori sheet shiny side down.
Spread the Sushi Rice
Wet your hands to prevent sticking, then grab a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge uncovered.
Roll the Sushi
Using the bamboo mat, carefully roll the nori away from you, tucking in the fillings as you go. Roll until you reach the uncovered edge, then wet it with a little water to seal the roll.
Cut the Roll
Using a sharp, wet knife, cut the roll into 6-8 pieces. Wipe the knife between cuts to keep it clean.