Sunday, July 3, 2011

Samurai Roll

This is one of our favorite rolls.  The jalapenos have just the right amount of spice if you leave the seeds but has a nice mild flavor if you remove the seeds.

Samurai Roll

  • large shrimp, shelled & deveined
  •  tempura batter (sold in the Asian food section of any grocery store)
  • cream cheese, cut lengthwise into a 1/4"x1/4" 
  • 1 avocado, thinly sliced
  • sushi grade salmon, thinly sliced
  • 1 tomato, thinly sliced
  • 1 jalapeno, thinly sliced
  • 1/2 sheet Nori (seaweed wrap)
  • 1/2c Sticky Rice
  • Eel Sauce
  • Spicy Mayo
Dip shrimp into tempura batter & deep fry per package directions.  Lay your Nori sheet with the shiny side down.  Put about 1/2c sticky rice onto the nori sheet.  Keeping your hands wet will help keep the rice from sticking to you.  Spread the rice to the edges of the nori sheet, leaving 1/4" on 1 of the long sides.  Cover with a piece of plastic wrap & flip over.  Place on your bamboo scroll.  At the edge closest to you, lay the shrimp tempura in a row across the nori sheet.  You may need to slice the shrimp lengthwise so that they aren't more than 1/2" wide.  Next lay the cream cheese right next to the shrimp.  Top with the Avocado.  

Roll the nori sheet using the bamboo scroll until you have a sushi roll.  Carefully, remove the plastic wrap from the roll.  Top with the salmon, tomato & jalapeno slices.  Cover with the plastic wrap.  Use your scroll to reshape the roll.  Cut into bite-sized segments using the jalapeno as a guide.  Put your eel sauce & spicy mayo into baggies.  Cut a small hole into 1 corner of the baggie & pipe the sauce over the rolls.


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