Mythical Sea Creature Roll

Name: Mythical Sea Creature Roll
Total time: 70 min
Ingredients: 175g Japanese sushi-style rice; 175ml water; 20ml rice vinegar; 20ml white sugar; 14g salt; cooking spray; 8 frozen tempura shrimp; 2 sheets nori (dry seaweed); 2 sticks imitation crabmeat, cut into 1/4-inch pieces; 1 cucumber - peeled, seeded, and cut into 1/4-inch strips; 1 avocado, sliced; 280g frozen unagi kabayaki (grilled eel), thawed and sliced into 2-inch strips

This mythical sea creature roll is an enchanting combination of crispy shrimp tempura, refreshing cucumber, and savory grilled eel, all wrapped in a sushi rice blanket and adorned with avocado scales to bring the dragon to life.

70 min

easy

1095kcal

calories

94g

carbohydrates

432mg

cholesterol

50g

fat

fiber

67g

protein

saturated fat

3341mg

sodium

11g

sugar

unsaturated fat

Dinner Japanese

Ingredients

175g Japanese sushi-style rice

175ml water

20ml rice vinegar

20ml white sugar

14g salt

cooking spray

8 frozen tempura shrimp

2 sheets nori (dry seaweed)

2 sticks imitation crabmeat, cut into 1/4-inch pieces

1 cucumber - peeled, seeded, and cut into 1/4-inch strips

1 avocado, sliced

280g frozen unagi kabayaki (grilled eel), thawed and sliced into 2-inch strips

Directions

Step 1

Rinse the rice in a strainer until the water runs clear. Combine the rinsed rice and water in a medium saucepan; bring to a boil. Reduce heat to low, cover, and cook until the rice is tender and water is absorbed, about 20 minutes.

Step 2

In a small saucepan over low heat, combine rice vinegar, sugar, and salt. Stir until the sugar is dissolved, about 1 to 2 minutes. Pour over the rice; stir until the rice cools and looks dry.

Step 3

Preheat the oven to 200 degrees C (400 degrees F). Grease a baking sheet with cooking spray.

Step 4

Arrange the shrimp tempura on the prepared baking sheet.

Step 5

Bake in the preheated oven until golden and crispy, about 6 minutes per side. Cut the tails off 4 tempura shrimp.

Step 6

Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 nori sheet, shiny-side down, on the plastic wrap. Spread 175g rice over the nori using moistened fingers, leaving a 1/3-inch border. Flip the nori so the rice is facing the mat.

Step 7

Arrange imitation crabmeat and cucumber along the bottom edge of the nori. Place 2 tail-off shrimp in the center of the nori. Place 2 tail-on shrimp on the end so that the tails extend over the sides of the nori. Lift the edge of the mat and roll up the nori into a tight log around the filling.

Step 8

Transfer the sushi roll to a serving plate. Layer avocado and unagi slices on top to cover the top and sides of the roll. Slice the roll into 8 pieces using a moistened knife. Repeat with the remaining nori, rice, crabmeat, cucumber, avocado, and unagi to make a second roll.