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 Hot Date Roll is a Crafty Cookbook original sushi roll that has shrimp tempura and cucumber on the inside, topped with spicy crab salad, jalapeño slices, and sriracha sauce. This roll is a great option that doesn't contain any raw fish! If you want to make this roll less spicy consider omitting the sriracha sauce and/or the jalapeño slices. You could even substitute the spicy crab salad for normal crab salad if desired!
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 Crab Salad
- You can find my recipe for spicy crab salad here! It contains imitation crab stick, Japanese mayo, Sriracha, lemon juice, toasted sesame oil, and soy sauce.
- Click the link above to learn more about imitation crab stick, but it's important to note that it's more than just "fake crab". Also note, imitation crab is a cooked product, so this does not contain raw seafood.
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.
Jalapeño Slices
- One medium jalapeño should be enough to create the 8 slices needed for this roll.
- Slice the jalapeño as thin or thick as you like, thicker slices will contribute more flavor and spice to the roll.
- Remove the seeds from the jalapeño before using to reduce the spiciness if desired.
- You can substitute other hot peppers, such as habaneros, to change the spiciness of the roll as well.
- Note, the spiciness of a jalapeño can vary drastically, even among the same batch. Consider taste testing a piece of your jalapeño before preparing the roll.
Cucumber Strips
- Check out my guide to slicing cucumber for sushi (link) if you haven't done this before. This method removes the center portion, leaving only the crunchy outside.
- The variety of cucumber used doesn't make too big of a difference, but I typically use "Hot House" cucumbers.
- You can consider substituting the cucumber strips with avocado, or omitting them completely if desired.
Sriracha Sauce
- This iconic hot chili sauce is a must-have for sushi at home! I recommend the most popular Huy Fong brand, other brands may vary in quality and flavor.
- Sriracha sauce is widely available and can be found at most major grocery stores in the US. It can also be found at Asian grocery stores, 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.
Hot Date Roll
Specialty sushi roll - shrimp tempura and cucumber on the inside topped with spicy crab salad, jalapeño slice, and sriracha sauce.
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
- 1 batch spicy crab salad prepare in long strips rather than chopped
- 8 jalapeño slices optionally, remove seeds for less heat
- sriracha sauce
Instructions
- Note, while preparing the spicy crab salad for this roll do not chop the crab stick into small pieces, instead cut the crab stick in half and then shred it so you have long thin strands.
- 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 cucumber) 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)
- Layer the spicy crab salad mix over the roll, with the shreds draping neatly over the sides (you will have to organize them a bit as you go). (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. Top each piece with a jalapeño slice then add a dot of sriracha to the center of each jalapeño. (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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