If you're new to making sushi, please see the Sushi Beginner's Guide before getting started! This includes guides to all the basics, FAQ, and how to source ingredients. This site focuses on Americanized/Westernized sushi, check out the Types of Sushi page to learn more!
The All Aces Roll is a Crafty Cookbook original sushi roll. It has shrimp tempura and avocado on the inside, topped with seared sea scallops, japanese mayo, and chili crisp! This roll as a nice crunch from the shrimp tempura, paired with the savory seared scallop topping and a little spice. In a restaurant, it's unusual to see sea scallops in a roll (usually only available as nigiri) making this roll rather unique! Seared sea scallops are one of my favorite sushi ingredients, so this is one of my favorite rolls on the site.
Special Equipment
Culinary Torch
- This recipe calls for the scallop topping to be seared with a culinary torch. Seared sushi is referred to as "aburi sushi" (pronounced ah-boo-ri). Aburi translates directly to "flame seared".
- If you enjoy seared sushi, a culinary torch is a very worthwhile investment! If not, feel free to skip the sear step in this recipe and use raw scallops instead.
- To use a culinary torch you'll need two pieces, the torch itself and the butane fuel canister. I purchased my torch online (link), and I pick up my butane canisters at my Japanese grocery store. California doesn't allow the sale of butane canisters online, however in other states you can purchase those online as well (link).
- One follower reported that sticking the sushi roll under their oven's broiler produced a similar effect, so you could try that out in a pinch!
Ingredients & Substitutions
Don't forget to check out the guides on Buying Fish For Sushi and Buying Other Ingredients for Sushi if you're not sure where to find what you need! I include online product links for reference, but it's typically much cheaper to purchase these items locally, so check out your local options!
Sea Scallops
- Sea scallops make for a delicious sushi ingredient, served either raw or seared with a culinary torch.
- In Japanese they are called Hotate (pronouced ho-ta-tay).
- Finding high quality scallops is important when using scallops in sushi. Look for scallops that have been "dry stored", meaning frozen without being packed with ice. Scallops packed with ice will absorb water as the ice melts, diluting the flavor and effecting the texture of the scallop. You can read more about this here.
- Sea scallops are typically butterflied when used in sushi, you can see an example of this technique in the How to Slice Fish for Sushi guide!
Shrimp Tempura
- You can purchase premade frozen shrimp tempura from an Asian grocery store or Trader Joe's.
- If preparing from frozen, follow the package instructions to heat in an oven, air fryer, toaster oven, or deep fryer. (I typically prepare frozen shrimp tempura in an air fryer)
- Allow the shrimp tempura to cool down for a few minutes before placing in the roll.
- If desired, cut the tails off of the shrimp before placing in the roll.
- Shrimp tempura can be made from scratch at home, but I don't have a guide to that at this time.
Avocado Slices
- Slice the avocado into ~¼" thick pieces. You should use about ~⅙th of a medium avocado.
- It's best to use a perfectly ripe avocado if you can. Ripe avocados will be slightly soft when pressed, but not mushy.
- I like to buy my avocados while they're still hard, then transfer them to the fridge once they're perfectly ripe. Avocados ripen much slower in the fridge.
Japanese Mayo
- Japanese mayo is distinct from the mayo that most Americans are used to. Mayo is made by emulsifying (blending) raw egg and oil. American mayo uses the whole egg, while Japanese mayo uses only the egg yolk. This results in a richer flavor and texture that is noticeable in the final recipe.
- You may be able to find Japanese mayo in a US grocery store (check the international aisle if is one), or you can find it at an Asian grocery store or online (link). I recommend Kewpie brand.
- You can substitute regular mayo in a pinch, but this will effect the flavor and texture of the recipe.
Chili Crisp
- This is a mixture of chili oil, crunchy garlic & peppers, and sometimes additional crunchy items such as sliced almonds. An incredible topping to have on hand for sushi!
- You can pick up a jar at an Asian grocery store or online (link).
Sushi rice
- Sushi rice is prepared, medium grain rice that is seasoned with rice vinegar, sugar, and salt. The seasoning added to the rice is what give it the distinctive taste and sticky texture.
- If possible, I strongly recommend picking up the proper kind of rice rather than using whatever rice you have on hand. Other varieties of rice (jasmine, basmati, etc.) will not turn out the same.
- Follow my recipe for Simple Sushi Rice before you begin making your sushi. You can find more information there on locating the proper ingredients.
Nori
- Nori is the seaweed wrapping used to hold together sushi rolls. After opening, store leftover nori sheets in an airtight bag at room temp with all the air pressed out to maintain freshness.
- Packages of nori vary a lot in quantity and price. I've tried out a variety of brands at different price points and have been happy with all of them. I don't think you need to splurge on the more expensive brands.
- A Japanese grocery store will have the widest selection of nori. You may be able to find nori in the "Asian foods" section of a large American grocery store, but you can also find nori online if needed.
- Nori comes in a variety of sizes, so make sure you pick up full sheets (approximately 8"x7"). These sheets can be cut down smaller when making rolls (if desired). You can read more about this in the How to Make Sushi Rolls post.
All Aces Roll
Specialty sushi roll - shrimp tempura and avocado on the inside topped with seared sea scallop (hotate), Japanese mayo, and chili crisp.
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
- 3-4 sea scallops, butterflied raw, sushi quality
- Japanese mayo
- ~2 teaspoon chili crisp
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)
- Place the butterflied scallop pieces end-to-end on top of the roll so they span 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 water between every 2-3 cuts to prevent sticking. (click for guide)
- Plate the roll on your serving dish and top each piece with a dot of Japanese mayo. Use a culinary torch to sear the top of the scallops and the mayo, then top with chili crisp. (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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Send me pictures of your creations -- it'll make my day! Message @CraftyCookbook on Instagram or tag me in a post! Please note, tagged posts are only visible to me if your account is public. Did you make any interesting changes or substitutions for this recipe? Tell me about them in the comment section below!
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