Shaggy Dog Sushi is a popular option for sushi lovers. This roll is crispy, spicy, and does not have any raw fish, making it ideal for pregnant women or those who simply do not like raw sushi. With a bit of practice, you can make your very own shaggy dog roll at home.
The shaggy dog roll fillings consist of crab meat, avocado, tempura shrimp. Sushi rice, nori, spicy mayo, and teriyaki sauce complete the roll. It’s one of my favorite sushi along with California rolls, spicy crab rolls, and dragon rolls.
Table of Contents
What is Shaggy Dog Sushi?
Shaggy dog roll is an inside-out sushi roll, where nori seaweed sheet wraps around the filling inside, and the sushi rice is on the outside. The flattened crab sticks are then placed on top of the roll, making it look like a shaggy dog.
Ingredients You’ll Need
- Cooked Sushi Rice
- Nori Seaweed Sheet
- Pre-cooked Tempura Shrimp
- Avocado
- Imitation Crab
- Spicy Mayo
- Optional Teriyaki Sauce, Sesame Seeds and Green Onions
How to Make Shaggy Dog Roll
Step 1: Cook Sushi Rice
- Cook the rice according to instructions. Once cooked, transfer to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar.
Step 2: Make Shaggy Dog Rolls
- Lay out the bamboo mat with a piece of plastic wrap on top. Split the nori sheet into two pieces using a pair of scissors. Place half of the nori sheet on top of the bamboo mat, shiny side facing down.
- Take 3/4 cup of cooked rice and spread it over the nori sheet evenly using your hands.
- Flip everything so that rice is facing down. Place 1 imitation crab, a few slices of avocado, 1 tempura shrimp on top of the nori.
- Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
- Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet.
- Remove the mat and plastic wrap.
Step 3: Add the Topping
- Place the crab sticks onto a microwave-safe plate. Heat for about 30 minutes.
- Transfer the crab sticks to a cutting board and cut them in half horizontally. Then flatten them out.
- Place the flattened crab meat on top of the roll. Cover it with plastic wrap, and then place the bamboo mat on top. Squeeze gently.
- Remove the mat and plastic wrap. Then slice the roll into bite-size pieces.
- Drizzle with spicy mayo and teriyaki sauce. Sprinkle with optional sesame seeds and green onion. Serve and enjoy.
Tips & Tricks
- Allow the rice to cool before you start to roll.
- Be sure to dip your fingers in tezu water to prevent sticking. Mix together 1/4 cup water and 2 teaspoons rice vinegar to make tezu water.
- To prevent your sushi roll from falling apart, squeeze the rice and filling while rolling. Once you finish, gently squeeze the roll one more time.
Is Shaggy Dog Sushi Cooked?
Yes, it is a cooked sushi roll. There are no raw ingredients. The shrimp is fried tempura-style and rolled with cooked crab meat and vegetables. The shaggy roll is a popular option for pregnant women who cannot eat raw fish or other people who just don’t like raw sushi rolls.
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Shaggy Dog Roll Sushi Recipe
Shaggy Dog Sushi is a popular option for sushi lovers. This roll is crispy, spicy, and does not have any raw fish, making it ideal for pregnant women or those who simply do not like raw sushi. With a bit of practice, you can make your very own shaggy dog roll at home.
Servings 4
Ingredients
For the Sushi Rice
- 1 cup sushi rice (uncooked short-grain sushi rice)
- 1 cup water
- 1 ½ tablespoons optional sushi vinegar (or mixing 1 tablespoon rice vinegar, 1/2 tablespoon sugar)
Fillings & Wrapping
- 2 sheets nori (seaweed sheet)
- 4 pre-cooked tempura shrimp
- 1 avocado sliced
- 4 sticks imitation crab
Toppings
- 4-6 sticks imitation crab
- Teriyaki sauce
- Spicy mayo
- Optional sesame seeds and green onions
Instructions
Cook Sushi Rice
- Add the rinsed rice and water to the rice cooker. Once cooked, transfer to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar.
Make Shaggy Dog Rolls
- Lay out the bamboo mat with a piece of plastic wrap on top.
- Split the nori sheet into two pieces using a pair of scissors.
- Place half of the nori sheet on top of the bamboo mat, shiny side facing down.
- Take 3/4 cup of cooked rice and spread it over the nori sheet evenly using your hands. (Dip your hands in tezu water* to prevent sticking.)
- Flip everything so that rice is facing down.
- Place 1 imitation crab, a few slices of avocado, 1 tempura shrimp on top of the nori.
- Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
- Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet.
- Remove the mat and plastic wrap.
Add the Topping
- Place the crab sticks onto a microwave-safe plate. Heat for about 30 minutes.
- Transfer the crab sticks to a cutting board and cut them in half horizontally. Then flatten them out.
- Place the flattened crab meat on top of the roll. Cover it with plastic wrap, and then place the bamboo mat on top. Squeeze gently.
- Remove the mat and plastic wrap. Then slice the roll into bite-size pieces.
- Drizzle with spicy mayo and teriyaki sauce. Sprinkle with optional sesame seeds and green onion. Serve and enjoy.
Notes
- *Tezu water for dipping hands: Mix together 1/4 cup water and 2 teaspoons rice vinegar.
- To prevent sushi rolls from falling apart, you’ll need to squeeze the rice and filling while rolling. Once you finish, gently squeeze the roll one more time.
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