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 Fresh to Death Roll is a Crafty Cookbook original sushi roll. It has shrimp tempura and cream cheese on the inside, topped with salmon, brushed with lemon infused olive oil, and finished with finger lime pearls. Finger limes can be hard to come by, so feel free to substitute a thin slice of lime with the rind removed. This roll is super fresh tasting due to the citrus!
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!
Thinly sliced salmon
- Make sure you're using salmon that is safe to eat raw (more info)
- Try substituting other fish such as yellowtail, tuna, or red snapper
- Check out How to Slice Fish for Sushi if needed to read about how to make thin slices perfect for topping rolls.
- You can control how much salmon you want to use on top, check out my How to Top Sushi Rolls guide to read more on that!
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.
Whipped cream cheese
- Fluffy whipped cream cheese is a little easier to work with than normal cream cheese, but normal cream cheese also works well!
- I typically shape this into a strip using my hands as I apply it to the roll.
- The amount added is up to your personal preference! I typically use around 2 tablespoon per roll.
Lemon infused olive oil
- My favorite addition to salmon! A little goes a long way, one bottle can last a very long time and is a great investment if you plan to make sushi at home often
- Substitute other citrus olive oils such as lime, orange, or blood orange.
- Pick up a bottle at an olive oil specialty store or online (link)
Finger lime pearls
- These are small pearls of lime juice that can be found inside finger limes, a somewhat rare variety of lime.
- Substitute a thin slice of regular lime (or lemon) on top if you can't get your hands on these.
- Available seasonally in some areas, may be able to find online.
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.
Fresh to Death Roll
Specialty sushi roll - shrimp tempura and cream cheese on the inside, topped with salmon, brushed with lemon infused olive oil, and finished with finger lime pearls.
Ingredients
- 1 full size sheet of nori cut smaller if desired
- ~¾ cup prepared, seasoned sushi rice
Inside Roll
- 2 prepared shrimp tempura
- 2 tablespoon whipped cream cheese or adjust to taste
Outside Roll
- 0.1 - 0.2 lbs thinly sliced salmon raw, sushi quality
- 1 teaspoon lemon olive oil
- 2 tablespoon finger lime pearls or sub thinly sliced lime
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 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)
- Drape the salmon slices over the top of the roll, adjust the angle so the salmon 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. Brush the salmon with the lemon olive oil then top with the finger lime pearls or lime slices. (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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