This Vegas Roll is a specialty sushi roll. It has salmon, cream cheese, and jalapano peppers on the inside, topped with spicy mayo and tempura bits! The name "Vegas Roll" is not standardized, so while you may see it on the menu at lots of sushi restaurants, it's often a different roll at each one. A common theme between many "Vegas Rolls" is salmon, cream cheese, jalapeño, and something deep-fried. This is my version of a Vegas sushi roll, and it may be different from what you've tried in the past. Check out my 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!
Ingredients & Substitutions - Vegas Roll Sushi
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!
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 properly slice fish for sushi
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.
Jalapeño
- One medium jalapeño should be enough to create the slices needed for this roll.
- 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.
Spicy May0
- 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.
Tenkasu (Tempura Crunch)
- Tempura crunch (also called tenkasu) are fried batter bits that add a little more crunch to the roll, traditionally made as a byproduct of fried tempura batter.
- You can pick up a package at an Asian grocery store or online (link).
- Store in an airtight container and one package should last you through many batches.
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.
Vegas Roll (Sushi)
Ingredients
- 1 full size sheet of nori cut smaller if desired
- ~¾ cup prepared, seasoned sushi rice
Inside Roll
- 1.5 - 3 oz salmon raw, sushi quality
- ~2 tablespoon cream cheese adjust to personal preference
- ~¼ jalapeño pepper
On top
- spicy mayo
- tenkasu tempura bits
Instructions
- Prepare the jalapeño pepper: Chop off the end with the stem, then quarter the pepper longwise. Remove the inner rib and the seeds, then cut each section into a few skinny strips. You will only need a few strips per roll.
- 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 (salmon, jalapeño strips, 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)
- 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, then drizzle spicy mayo over top. Crush up the tenkasu a little bit, then sprinkle it on top. (click for guide)
Notes
If you like this roll, you might also like...
You might also like my Fire Ant Roll, Crunchy Philly Roll, Hot Date Roll, or Hustler Roll! Make sure to check out the Sushi Roll Index for all the roll recipes on the site!
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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