Ingredients
Sushi Roll Ingredients
- 1 full size sheet of nori (cut smaller if desired)
- ~3/4 cup prepared, seasoned sushi rice
- 2 prepared shrimp tempura
- 3 avocado slices (~1/6th of an avocado)
- spicy mayo (as desired)
Toppings
- 3 tbsp panko bread crumbs
- 2 tsp toasted sesame oil (for toasting bread crumbs)
Instructions
- Toast Panko Breadcrumbs: Combine the panko and sesame oil in a small skillet over medium to medium-low heat. Cook, stirring frequently, until the panko turns golden, about 2-3 minutes. Remove from heat and set aside to cool.
- Spread Sushi Rice on Nori: Cover the sheet of nori with a thin, even layer of seasoned sushi rice, filling all the way to the edges for full coverage.
- Flip Nori Sheet: Carefully flip the sheet of nori over so the rice-side is down on a bamboo rolling mat wrapped in plastic. This ensures the rice stays inside when rolling.
- Add Fillings: Arrange the shrimp tempura and avocado slices in even lines about 1 inch from the edge along the longer side of the nori sheet.
- Roll Sushi: Using the bamboo mat, carefully and tightly roll up the sushi, starting from the edge with the fillings. Place the plastic-wrapped mat over the roll and gently press to shape it into a tight, consistent cylinder.
- Cut Sushi Pieces: Place the roll on a cutting board. Using a sharp knife, optionally covered with plastic wrap, run it under water to prevent sticking. Cut the roll into 8 equal pieces using a gentle sawing motion, rinsing the knife under water between every 2-3 cuts.
- Plate and Garnish: Arrange the sushi pieces on your serving dish. Drizzle spicy mayo over the top, then sprinkle with the toasted panko breadcrumbs for a crunchy finish.
Notes
- Use a very sharp knife and keep it wet to get clean sushi cuts without squashing the roll.
- Prepare shrimp tempura ahead or buy pre-made from a store to save time.
- Adjust the amount of spicy mayo based on your heat preference.
- To keep sushi rice from sticking to your hands, wet them lightly with water before handling.
- Store any leftover sushi tightly wrapped in the refrigerator and consume within 24 hours for best freshness.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sushi
- Method: Stovetop
- Cuisine: Japanese
