Vegas Roll (Sushi)
This Vegas Roll is a specialty sushi roll with salmon, cream cheese, and jalapeños on the inside, topped with spicy mayo and tenkasu (tempura bits).
Ingredients
- 1 full size sheet of nori cut smaller if desired
- ~¾ cup prepared, seasoned sushi rice
Inside Roll
- 1.5 - 3 oz salmon raw, sushi quality
- ~2 tablespoon cream cheese adjust to personal preference
- ~¼ jalapeño pepper
On top
- spicy mayo
- tenkasu tempura bits
Instructions
- Prepare the jalapeño pepper: Chop off the end with the stem, then quarter the pepper longwise. Remove the inner rib and the seeds, then cut each section into a few skinny strips. You will only need a few strips per roll.
- 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 (salmon, jalapeño strips, and cream cheese) 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)
- 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. 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, then drizzle spicy mayo over top. Crush up the tenkasu a little bit, then sprinkle it on top. (click for guide)
Notes
This site has tons of resources and recipes for making sushi at home! If you're new to making sushi be sure to check out the Sushi Beginner's Guide before getting started!
Check out all the other sushi roll recipes on the site - Sushi Roll Index
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