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.