Sean Park of Miyoshi’s contributes a recipe for this special roll. What’s great about it is that you can change the recipe according to what you like, says Park. For example, instead of using crab or shrimp, try asparagus. That’s what makes this dish so versatile and such a hit with sushi fans. He also recommends going to a sushi restaurant and buying sushi rice from the chefs. That can save you a lot of time.
- 5 oz. sushi rice, cooked(which is essentially short-grain rice)
- Sushi-zu (vinegar, salt, and sugar)
- Imitation crab meat (or any vegetable or meat you like; Miyoshi’s chef substituted asparagus)
- 1 onion, cut into strips
- Tempura batter
- 1 avocado
- 4 small shrimp (You can substitute)
- Eel sauce
- Seaweed wraps
- Deep fry what you want to put in your roll with the tempura batter—in this recipe, asparagus.
- This is the best time to deep fry strips of onion as well. They’ll be used as garnish.
- Place the rice on your working surface and adjust to make it the size of the seaweed wrap, which should be placed on top of the rice. From there, lay your deep-fried meat or veggie onto the wrap, grab the end closest to you and roll tightly.
- Using a bamboo mat and plastic wrap, make sure everything is holding together nicely.
- Now you can add small, cooked shrimp and slices of avocado on top of the roll. Again, these ingredients can be substituted.
- Try to lay them diagonally in a pattern.
- Place the plastic wrap over the roll and use the bamboo mat to, once again, make sure it’s all sticking together.
- Keep the plastic wrap on the roll to make it easier to cut into pieces.
- Arrange on a plate however you’d like with eel sauce. Place the deep-fried onions in the center, or whatever design looks good to you.