Filthy Rich Roll
Specialty sushi roll - crab salad, avocado, and cucumber on the inside topped with avocado, salmon, eel sauce, and crispy garlic.
Ingredients
- 1 full size sheet of nori cut smaller if desired
- ~¾ cup prepared, seasoned sushi rice
Inside Roll
- ½ batch crab salad
- 2 cucumber strips
- 3 avocado slices (~⅙ of an avocado)
Outside Roll
- ¼ avocado, prepared as roll topping click for guide
- ~0.1 lbs thinly sliced salmon raw, sushi quality
- eel sauce (unagi sauce)
- ~1 tablespoon crispy garlic
Instructions
- Cover the sheet of nori in a thin even layer of rice, filling all the way out to the edges. (click for guide)
- Flip the sheet of nori over so the rice is face down on a bamboo rolling mat that is wrapped in plastic. (click for guide)
- Arrange the fillings (crab salad, cucumber, and avocado) in even lines, 1 inch from the edge along the longer side of the nori sheet. (click for guide)
- Carefully and tightly roll up the roll. (click for guide)
- Thinly slice the avocado and spread it out so it spans about half the length of the roll. Seperate the avocado into sets of ~3 slices each. Top the roll by alternating a set of avocado slices and then a piece of salmon, slightly overlapping, until the whole roll is covered. (click for guide)
- Place the plastic-wrapped rolling mat over the top of the roll and press the roll into a consistent shape. (click for guide)
- Place the roll on a cutting board and grab your sharpest knife. Optionally, cover the roll with plastic cling wrap. Run the knife under water for a second, then shake off any excess. Cut the roll into 8 equal pieces using a gentile sawing motion with the knife, running the knife under the water between every 2-3 cuts to prevent sticking. (click for guide)
- Plate the roll on your serving dish. Drizzle the eel sauce over the roll then top with the crispy garlic. (click for guide)
Notes
If this is your first time making sushi be sure to check out the Sushi Beginner's Guide before getting started!
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