Shaggy Dog Roll: Flavorful Recipe & Ingredients
Extremely popular and tasty crab and shrimp sushi roll!
Equipment
- Bamboo rolling mat inside a gallon bag
- cutting board and a sharp knife
- Small mixing bowl
Ingredients
- 2 Cups Cooked Sushi Rice (See below link in notes for easy sushi rice instructions)
- 1/4 Cup Seasoned Rice Vinegar
- 16 pieces Tempura Shrimp Frozen (Can be bought at most grocery stores, or check out our tempura batter recipe and make your own)
- 4 Half Sheets Nori (See below link in notes for folding instructions)
- 1/2 Cup Spicy Mayo Sauce See link below for an easy recipe
- 1 Small Avocado Sliced into strips
- Teriyaki Sauce
- 4 Sticks Imitation Crab
- Chopped Green Onions Optional
- 1 tsp Sesame Seeds Optional
Instructions
- Add the seasoned rice vinegar to the cooked sushi rice and mix together.
- Place your bamboo rolling mat inside a plastic gallon bag (trust us, this makes clean up much easier, all you have to do is throw out the bag!)
- Preheat oven to 400 degrees F (200 degrees C) and cook frozen tempura shrimp until golden and crisp (about 6 minutes per side)
- Once shrimp are cooked, remove tails from 8 of the shrimp, leave the tails on the other 8.
- Place one half sheet of nori on the rolling mat (remember we tore the full sheet in half hamburger style) with the rough side facing up.
- ONLY ONCE THE RICE HAS COOLED, grab a handful of rice and cover the rough side of the nori leaving a 1 inch gap at the top without any rice. If using sesame seeds, sprinkle them over the rice. Grab the nori by the top, and flip it over so the rice is against the bamboo rolling mat and the 1 inch gap is now on the bottom.
- Starting 1/3 of the way up from the bottom begin to align the "guts" of the sushi roll in a horizontal line beginning with the tempura shrimp. Add two tempura shrimp with the tails off in the middle, and add two more tempura shrimp with the tails on to the outside of the rolls with the tails hanging off of the side of the sheet.
- Add the avocado slices above the tempura shrimp.
- Grab both the sushi mat and the nori and roll the mat over from the bottom until the empty space we left at the bottom is touching the other side, squeezing down on the roll to make it nice and tight and allowing to hold its shape.
- Slice the imitation crab sticks in half and flatten them out, slicing them very finely along the way.
- Now that the roll has taken shape, add the finely sliced imitation crab to the top of the roll to make it look "shaggy".
- Once the imitation crab has been added, it is time to add the spicy mayo sauce and teriyaki sauce! There are two ways to do this:1) The easy way is to just spread it across the top of the roll with a fork2) The "Instagram-worthy-way" is to put the sauces in small bags, cut off the corner and then push the sauce out of the bag while doing zig-zags up and down the roll.**In place of the teriyaki sauce, most restaurants use Unagi eel sauce. click the link here or in the notes for our easy recipe.
- Add the chopped green onions to the top for garnish!
- Place the roll on a cutting board and get a knife and damp paper towel. Cut the roll into 8 equal sizes (easiest if you start by cutting the roll in half). Before you make each cut DAMPEN THE KNIFE WITH THE PAPER TOWEL or else the roll will fall apart when you slice through it.
- Serve with soy sauce, take some pictures for your friends, and enjoy!
Video
Notes
-Folding nori hamburger style
-Popular spicy mayo recipe.
-Quick & easy sushi rice
-Easy Unagi eel sauce recipe
-Tempura Batter Recipe