8 Piece Caterpillar Roll Recipe
Spicy crab, crunchies and crab stick top with avocado, eel sauce and spicy mayo. Inside out roll.
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Ingredients
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Sushi Rice
Filling
Topping
Other
Method
Prepare Sushi Rice
- 1
Rinse and Cook Rice
Rinse the sushi rice under cold water until the water runs clear. Combine sushi rice and water in a rice cooker and cook according to the manufacturer's instructions.
- 2
Season Rice
Once the rice is cooked, transfer it to a large bowl. In a small saucepan, heat rice vinegar, sugar, and salt over low heat until dissolved. Pour the mixture over the rice and gently fold to combine. Let the rice cool to room temperature.
Prepare Filling
- 3
Mix Crab Filling
In a bowl, combine the crab meat, 4 tablespoons of spicy mayo, and crunchy tempura flakes. Mix gently until well combined.
- 4
Prepare Crab Sticks
Shred the crab sticks into smaller pieces to facilitate easier rolling.
Assemble Roll
- 5
Prepare Nori
Lay a bamboo sushi mat on a flat surface and place a nori sheet on the mat, shiny side down.
- 6
Spread Rice
With wet hands, take a handful of sushi rice and evenly spread it over the nori, leaving about 1 inch at the top edge.
- 7
Add Filling
Place a line of the crab mixture and shredded crab sticks across the center of the rice.
- 8
Roll Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently to create a tight roll. Seal the edge of the nori with a little water.
- 9
Repeat
Repeat the process for the remaining nori sheets and filling.
Add Toppings
- 10
Slice Avocado
Cut the avocado in half, remove the pit, and slice thinly.
- 11
- 12
Sprinkle Sesame Seeds
If desired, sprinkle sesame seeds over the top for garnish.
Serve
- 13
Slice Rolls
Using a sharp knife, slice the rolls into 8 equal pieces, wiping the knife with a damp cloth between cuts to prevent sticking.
- 14
Garnish and Serve
Arrange the sliced rolls on a plate and serve with extra eel sauce and spicy mayo on the side.
