Mexican Sushi Roll with Shrimp Tempura
Today we will discuss the Mexican sushi roll; consisting of crunchy shrimp tempura, creamy avocado, and with the salty masago on the outside it is a simple yet elegant roll. To start off I must confess I cheat a little, I buy shrimp tempura premade from the freezer section at the grocery store, just pop them right in the toaster oven for about 10-15 minutes, and let then let them cool for a bit. Next is the avocados, I use Haas avocados for sushi. A perfectly ripe avocado should give a little bit but you should not be feel air pockets and the outside skin should be medium brown. Finally there is the masago, if you’re not a fan of masago or you haven’t tried it I recommend that you to try it first before you decide not use it. If you’re not a fan of masago you can put sesame seeds on the outside or maybe even top it with some spicy shrimp.
- Sushi Mat
- Sharp Serrated / Sushi Knife
- 1 Gallon Freezer Bag
- Sushi Rice (prepared, one large handful)
- Nori Sheet (2/3)
- Shrimp Tempura
- Haas Avocado (thin slices)
- Masago (topping)
Mexican Sushi Roll
Now, to start this roll off take a palm full of sushi prepared rice and a third a sheet of nori toasted seaweed, and with wet hands gently press the rice out to the edges of the seaweed. Now, you can either lightly spread the masago at this stage for a uniform amount around the roll or wait until the roll is complete and spread it across the top to finish. Like I mentioned earlier, if you’re not a big fan of masago you can add sesame seeds, spicy crab, or even some more avocado on top instead.
Flip the seaweed over, and now add the toasted shrimp tempura; two for a roll works good. Next add the slices of avocados; this combination just goes really well with the crunchiness of the shrimp and the creaminess of the avocados. Once you have that done, hold the filling down and roll it you really want to compact it in there, not terribly hard but you want to have a nice even roll. So you’re going to want to put a little bit of pressure on there and then roll it over again to seal it.
Time to cut your Mexican sushi roll! I use a wet serrated knife and I cut the Mexican sushi roll in half. Line the halves up, and cut them in half again, and then cut each of those halves in half. It should give you eight equal pieces for the Mexican roll. Now, you can serve this with a variety of condiments: of course soy sauce; I like it with spicy mayonnaise, this is just Sriracha hot sauce and mayonnaise; and then of course wasabi, which is a staple for all sushi that I mix with my soy sauce.