Umami Tsunami Roll
Specialty sushi roll - shrimp tempura and avocado on the inside topped with tuna, yakiniku sauce, and green onions.
Ingredients
- 1 full size sheet of nori cut smaller if desired
- ~¾ cup prepared, seasoned sushi rice
Inside Roll
- 2 prepared shrimp tempura
- 3 avocado slices (~⅙th of an avocado)
Outside Roll
- 0.1 - 0.2 lbs thinly sliced maguro (bluefin) tuna raw, sushi quality
- yakiniku sauce (aka Japanese BBQ sauce)
- ~2 tablespoon green onion thinly sliced
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 (shrimp tempura 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)
- Drape the tuna slices over the top of the roll, adjust the angle so the tuna spans the entire length of the roll. (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 tap between every 2-3 cuts to prevent sticking. (click for guide)
- Plate the roll on your serving dish. Drizzle or brush the yakiniku sauce over the tuna then top with green onion. (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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