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 Bloodlust Roll is a Crafty Cookbook original sushi roll, developed as part of a set of rolls themed for Halloween! It contains avocado and citrus salmon (flavored minced salmon) on the inside, and is topped with a slice of blood orange. The "bloodlust" name is a reference to the blood orange and the Halloween theme. This roll is fruity and refreshing, perfect to balance with spicy and savory rolls.
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!
Citrus Salmon
- Citrus Salmon is minced, flavored sushi fish (just like spicy tuna), but focused on a citrus flavor that is the perfect compliment to salmon. Salmon combined with lemon is one of my favorite sushi flavors!
- You can find the recipe for Citrus Salmon here! It contains raw sushi quality salmon, lemon infused olive oil, lemon zest, soy sauce, and a pinch of sugar.
- You can substitute another fish such as red snapper when making the mixture if desired.
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.
Blood Orange Slices
- Each piece of this roll is topped with a thin blood orange slice, you can leave the rind on the orange slices or remove them. I recommend removing the rind.
- Blood oranges are a variety of orange with a ruby colored interior. You can substitute a regular orange for the blood orange if desired.
- One blood orange should be enough to top 2-3 rolls.
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.
Bloodlust Roll
Ingredients
- 1 full size sheet of nori cut smaller if desired
- ~¾ cup prepared, seasoned sushi rice
Inside Roll
- ½ batch citrus salmon click link for recipe
- 3 avocado slices (~⅙ of an avocado)
Outside Roll
- 8 small blood orange slices rind removed
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 (citrus salmon 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 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 and top each piece with a blood orange slice. For best results remove the rinds of the slices before topping. (click for guide)
Notes
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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!
Kareena
Tasty tasty! I made this with blood orange on one roll and thin lemon slices on another. Highly recommend for a refreshing roll!