California Crunchy Sushi Roll Recipe

No ratings yet

California Crunchy Sushi Roll Recipe

Store-bought Nori, frozen shrimp tempura, creamy avocado and sushi rice makes for an outstanding crunchy sushi roll at home, no bamboo mat required!

Prep Time15

Cook Time20

Total Time35

Course: Appetizer, dinner, lunch

Cuisine: Asian

Servings:

Calories: 503kcal

Author: Paige

Equipment

cutting board
wax paper
small bowl
2 baking sheets
small bowl of water
plastic wrap

Ingredients

2 cups Sushi Rice, cooked see note
2½ tablespoons Rice Wine Vinegar, natural or seasoned
1½ teaspoons Sugar
2 pieces Nori Seaweed Wraps, cut in half for a total of four pieces
1 Avocado, sliced thinly length-wise
8 Frozen Tempura Shrimp, Cooked to package directions
½ cup Fried Canned Onions, crushed

Instructions

Make the sushi rice according to package directions for 2 cups of cooked rice. Transfer the cooked rice to a large baking sheet.
In a small bowl, combine the rice vinegar and the sugar and stir until dissolved. Sprinkle it over the cooked, warm rice and toss it together, then leave it on the baking sheet to cool completely.
Cook the frozen tempura shrimp according to the package directions, set aside until ready to assemble the rolls.
Place a large piece of wax or plastic wrap on a flat work surface with two of the Nori seaweed wraps, shiny side down, rough side up.
Set a small bowl of water nearby to dip your fingers into to prevent the rice from sticking.
Spread ½ cup or so of the rice on in an even layer over the Nori Sheet. Repeat with the other Nori Sheet, dipping your fingers into the cool water as needed.
Carefully turn the sheets over, rice side down on the work surface (don't worry, the rice won't fall off).
Place two or three pieces of sliced avocado across the Nori sheet and then two pieces of the cooked tempura shrimp side-by-side on top of the avocado pieces.
Lift the plastic wrap up over the lower edge of the roll, and use it to help you roll the sushi, pressing to shape it as you roll.
Dab a little water on the final edge of the wrap to help it seal and hold together. Peel back the plastic, and repeat with the other rolls.
Crush the canned fried onions with a rolling pin, divide and sprinkle over the tops of the rolls. Can be served immediately, or chilled for up to 2 hours before slicing and serving.

Notes

Be sure to use sushi rice for this recipe, it's stickier to hold everything together.
Keep a small bowl of water handy to dip your fingers in to if needed to keep rice off.
Refrigerating the rolls for 15-30 minutes makes them easier to slice.

Nutrition