Shaggy Dog Roll Sushi #dinner #recipes #sushi #food #healthyrecipes

Sushi is the one sort of food I figure I could eat every day and never become fatigued of it. It's delicious, protein-squeezed, and by and large strong. The Shaggy Dog Roll is ubiquitous at sushi bistros around the country, and considering current conditions! It's firm, rich, and fairly searing. It's the stuff wants are made of!

By and by you don't have to go to a diner to value this sushi top decision — this Shaggy Dog Roll equation is amazingly straightforward, and the fixings can be found in the general path of most genuine markets. Welcome this basic copycat equation to make one of your go-to sushi moves at home!

Fresh, rich, somewhat hot, and a mess of flavor! Here's the means by which to make this sushi at home. Ideal for supper and sushi party.

Also try our recipe : AVOCADO SALMON RICE BOWL #avocado #salmon #food #healthyrice #dinner

Ingredients :

Shaggy Dog Roll Ingredients

3 cups white sushi rice
1/4 cup sushi rice seasoning
5-6 sheets Nori paper
1 package crab meat
5 tempura shrimp
2 avocados
7 sticks imitation crab

Optional toppings:

2-3 Tablespoon sesame seeds
1-2 teaspoon spicy mayo
1-2 teaspoon teriyaki sauce
1 teaspoon Sriracha
1-2 teaspoon chopped green onion

Instructions :

To prepare sushi rice:

Add dry rice to a large mixing bowl and fill with enough water to just cover the rice. Allow rice to soak for a few minutes until cloudy. Drain and repeat process until water is clear.
Prepare rice according to directions on package, or using a rice maker.
Once cooked, dump rice into a large mixing bowl and add the sushi rice seasoning and fold with large wooden spoon to combine. Allow rice to cool for 20 minutes.

To make the roll:

While rice is cooling, cut the crab into 1/4 inches in strips and set aside. Prep your avocado as well by removing from skin and cutting into strips.
Scoop some rice into your hand, about the size of your palm and form into a soft ball. (When working with sushi rice, I find it helpful to keep a small bowl of water nearby. Dip fingertips into water before touching rice to keep it from sticking to hands. Do this as much as necessary while rolling your sushi).
Place ball of rice onto the top of the Nori sheet and spread to all corners, covering evenly. Leave 1/2" along one edge of nori sheet uncovered, as this will be how you seal your roll. Carefully flip so that the rice side faces down and the nori side faces up.
On top of your rice-covered nori sheet, layer down the middle: 2 slices avocado, 4 tablespoons crab meat, 1 tempura shrimp (cut in half, with each half on the outside of avocado and crab meat)
Starting at the side of the nori that is covered with rice to the edge, tuck the edge in and begin to roll. When you've almost rolled it all the way, dip your fingers in water and spread along the 1/2" of nori you left uncovered by rice. This dampened edge will adhere to the outside of the roll, sealing it as it dries.
Place a sushi mat over your roll and squeeze gently to tighten. Remove sushi mat, rotate your roll 1/4 turn, then repeat the tightening process with sushi mat. You can do this a few times if necessary.

Source : bit.ly/3fEYgYV