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 Gunslinger Roll is a Crafty Cookbook original sushi roll with shrimp tempura and avocado on the inside, topped with spicy tuna, ranch mayo, and crispy onions. The ranch mayo (Japanese mayo seasoned with ranch powder) makes this an incredibly unique sushi roll you won't find in any restaurants! This roll is crunchy, savory, and mildly spicy - one of my favorite rolls on the site! The ranch and crispy onions remind me of the old American wild west, which is how this roll got its name!
How spicy is spicy tuna?? Traditionally spicy tuna is not very spicy, it's definitely considered "mild". Most people should be able to tolerate the spice level in spicy tuna even if they can't tolerate very spicy foods. If you're concerned about it being too spicy you can always reduce the amount of sriracha sauce you use in the mix. On the other hand, if you want to amp up the spiciness level use extra sriracha!
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!
Spicy Tuna
- Get my recipe for spicy tuna or spicy salmon here!
- This recipe for spicy tuna/salmon calls for sushi quality fish, sriracha sauce, soy sauce, toasted sesame oil, green onions, and white sugar.
- Make sure you're using fish that is safe to eat raw (more info)
- You can substitute pretty much any sushi fish, try it with hamachi or red snapper!
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.
Ranch Powder
- This recipe calls for premade ranch dressing seasoning powder, with will be mixed with Japanese mayo to create a ranch flavored mayonnaise.
- Ranch seasoning power typically comes in a large quantity, you'll only need a small amount to make enough for this roll.
- You can find ranch seasoning powder in a typical American grocery store with the other spice mixes, or pick it up online (link).
- If you can't find ranch powder or simply don't want to include it, just omit the powder and use unseasoned Japanese mayo for the roll.
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.
Crispy Onions
- Crispy onions (the kind you might put on a salad or use to top a green bean casserole) make a delicious addition to sushi! They add some savoriness and a great crunchy texture.
- You can find crispy fried onions in a typical American grocery store, or online! (link)
- Homemade fried shallots are a great substitution to try! Roughly chop fresh shallots and fry in oil until crispy, allow them to cool before using.
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.
Gunslinger Roll
Ingredients
- 1 full size sheet of nori cut smaller if desired
- ~¾ cup prepared, seasoned sushi rice
Inside Roll
- 2 prepared shrimp tempura
- 2 cucumber strips or sub avocado
Outside Roll
- ½ batch spicy tuna or sub spicy salmon
- 2 tablespoon crispy onions
- Japanese mayo
- ~1 teaspoon ranch powder/seasoning
Instructions
- Mix the ranch poweder into the japanese mayo a little a time until you're happy with the flavor. I typically prepare this in a ½ cup batch which I store in the fridge for future use, but to prepare for just one roll mix a few tablespoons of mayo with a teaspoon of the powder then adjust to taste.
- 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)
- Spoon the spicy tuna over the top of the roll as evenly as possibe. (click for guide)
- Place the plastic-wrapped rolling mat over the top of the roll and press the roll into a consistent shape. Be gentle with this step so you don't squeeze out the spicy tuna. (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. Drizzle with the ranch mayo the top with crispy onions. (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!
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