SHAGGY DOG ROLL SUSHI (EASY COPYCAT RECIPE)
The
Shaggy Dog Roll is ubiquitous at sushi restaurants around the country, and for
good reason! It’s crispy, creamy, and a little bit spicy. It’s the stuff
cravings are made of!
The
Shaggy Dog Roll is a sushi restaurant classic — here's how to make it at home!
Prep Time : 10
mins
Cook Time : 20
mins
Total Time : 30
mins
Servings:
5 rolls
Calories:
635 kcal
INGREDIENTS
Shaggy Dog Roll Ingredients
·
3
cups white sushi rice
·
1/4
cup sushi rice seasoning
·
5-6
sheets Nori paper
·
1
package crab meat
·
5
tempura shrimp
·
2
avocados
·
7
sticks imitation crab
Optional toppings
·
2-3
Tablespoon sesame seeds
·
1-2
teaspoon spicy mayo
·
1-2
teaspoon teriyaki sauce
·
1
teaspoon Sriracha
·
1-2
teaspoon chopped green onion
INSTRUCTIONS
To prepare sushi rice
1.
Add
dry rice to a large mixing bowl and fill with enough water to just cover the
rice. Allow rice to soak for a few minutes until cloudy. Drain and repeat
process until water is clear.
2.
Prepare
rice according to directions on package, or using a rice maker.
3. Once
cooked, dump rice into a large mixing bowl and add the sushi rice seasoning and
fold with large wooden spoon to combine. Allow rice to cool for 20 minutes.
To make the roll
1.
While
rice is cooling, cut the crab into 1/4 inches in strips and set aside. Prep
your avocado as well by removing from skin and cutting into strips.
2.
Scoop
some rice into your hand, about the size of your palm and form into a soft
ball. (When working with sushi rice, I find it helpful to keep a small bowl of
water nearby. Dip fingertips into water before touching rice to keep it from
sticking to hands. Do this as much as necessary while rolling your sushi).
3.
Place
ball of rice onto the top of the Nori sheet and spread to all corners, covering
evenly. Leave 1/2" along one edge of nori sheet uncovered, as this will be
how you seal your roll. Carefully flip so that the rice side faces down and the
nori side faces up.
4. On
top of your rice-covered nori sheet, layer down the middle: 2 slices avocado, 4
tablespoons crab meat, 1 tempura shrimp (cut in half, with each half on the outside
of avocado and crab meat)
5. Starting
at the side of the nori that is covered with rice to the edge, tuck the edge in
and begin to roll. When you've almost rolled it all the way, dip your fingers
in water and spread along the 1/2" of nori you left uncovered by rice.
This dampened edge will adhere to the outside of the roll, sealing it as it
dries.
6. Place
a sushi mat over your roll and squeeze gently to tighten. Remove sushi mat,
rotate your roll 1/4 turn, then repeat the tightening process with sushi mat.
You can do this a few times if necessary.
Put it all together
1.
Place
the crab sticks into a microwave-safe container, and heat about 10-15 seconds
for every 2 pieces.
2. Remove
crab sticks from microwave and lay on a cutting board. Cut the crab sticks in
half and flatten out on board. Place flattened crab sticks on top of roll.
3.
Place
sushi mat over roll and crab, squeezing gently to tighten.
4.
Using
a sushi knife or chef's knife, cut roll into 6-8 pieces.
5.
Drizzle
with spicy mayo, teriyaki sauce and sesame seeds as desired. Add Sriracha
and/or chopped green onions for an extra spicy kick!
Recipe from https:// thesoccermomblog. com
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