This tiger roll is a specialty sushi roll! It has a California roll on the inside, and is topped with sushi ebi (butterflied cooked shrimp). While names of sushi rolls tend to vary from place to place, the name "Tiger Roll" commonly refers to a roll topped with butterflied shrimp. Fillings for this roll can vary, but I have most commonly seen a California roll (crab stick, avocado, and cucumber). I chose to use regular Crab Salad for this tiger roll, but you can use Spicy Crab Salad or unseasoned crab sticks if desired! Another common filling is shrimp tempura, and I have a similar roll called the Shrimp Killer you should check out if you're interested in that.
Check out the Sushi Roll Index to see all the sushi roll recipes on the site.
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!
FAQ
What's in a tiger roll?
A tiger roll may vary at different restaurants, but typically features cooked, butterflied shrimp. This tiger roll recipe is similar to many restaurants and has a California roll on the inside (crab salad, avocado, and cucumber) with butterflied shrimp and spicy mayo on top.
How many calories are in a tiger roll?
The calories in a tiger roll will vary from restaurant to restaurant, this recipe has about 550 calories per roll.
Are tiger rolls healthy?
Tiger rolls usually contain crab salad, which is made with mayo and/or cream cheese and can be high in calories. Tiger rolls are not the healthiest option out there, but they aren't the worst either. To make this roll healthier, use unseasoned crab stick instead of crab salad. A regular tiger roll is typically healthier than a crunchy tiger roll, which is made with deep-fried shrimp tempura.
Tiger Roll 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!
Sushi Ebi (Butterflied Shrimp)
- While the Japanese word "ebi" refers to shrimp in general, "sushi ebi" or "ebi sushi" typically refers to cooked butterflied tiger shrimp.
- These can be prepared at home, however they can also be purchased fully prepared from a Japanese grocery store. They can be found in the fresh fish area or frozen seafood area.
- At this time I don't have a recipe for preparing sushi ebi at home, I purchase mine already prepared.
- Sushi ebi will come with the tails on, however most people do not eat the tail. I typically remove the tails from the shrimp prior to using them in a roll.
Crab Salad
- You can find my recipe for crab salad here! It contains imitation crab stick, Japanese mayo, 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.
- You can substitute unseasoned crab stick (to make this recipe less indulgent) or spicy crab salad (to give it a little kick)!
Avocado
- 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.
Cucumber
- Check out my guide to slicing cucumber for sushi 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.
- The cucumber adds a nice crunch to the roll, so I don't recommend substituting or omitting it in recipes that don't contain other crunchy ingredients.
Spicy Mayo
- Spicy mayo is typically made with Japanese mayo and sriracha sauce.
- Make a homemade mix or pick up a bottle at an Asian grocery store or online.
- For the simplest homemade spicy mayo, combine 1 tablespoon Japanese mayo with 1 teaspoon sriracha sauce.
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.
Tiger Roll (Sushi)
Ingredients
- 1 full size sheet of nori cut smaller if desired
- ~¾ cup prepared, seasoned sushi rice click for recipe
Inside Roll
- ½ batch crab salad click for recipe
- 3 avocado slices
- 2 cucumber strips click for guide
Outside Roll
- 5 to 7 pieces sushi ebi (cooked butterflied shrimp) see notes section for more info
- spicy mayo optional, for topping
Instructions
- Remove the sushi ebi (butterflied shrimp) from the packaging and gently rinse it off. Pat the shrimp dry, then slice off the tails if desired. For info on where to buy these, see the notes section.
- 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 (crab salad, avocado, 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)
- Arrange the butterflied shrimp in an even line across the top 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. Leave the plastic cling wrap in place to help it stay together as you slice. 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. Drizzle with spicy mayo (if desired) and serve immediately. (click for guide)
Notes
Nutrition
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