How to Make An American Dream Sushi Roll
The American Dream roll conjures up a nostalgic time when Leave it to Beaver and I Love Lucy were trending in, and poodle skirts were all the rave. This sushi recipe is about today’s American dream, primarily the dream of experiencing amazing palette pleasing food that brings together western style sushi recipes and Asian flair!
- Sushi Mat
- Sharp Serrated Knife
- 1 Gallon Freezer Bag
- Squeeze Bottle (for Eel sauce)
- Toaster Oven (or a regular oven will do as well)
- Cellophane Wrap
- Sushi Rice (prepared, one large handful)
- Nori Sheet (2/3rd)
- Cream Cheese: 1/3 Less Fat (1/2” x 1/2” to the length of the Nori sheet)
- Shrimp Tempura (prepared and store bought; enough to cover the Nori sheet length wise)
- 1 Hass avocado (cut into thin slices)
- Eel Sauce
- Spicy Crab (srirachi hot sauce, shredded imitation crab sticks, mayonnaise)
American Dream Sushi Roll
Place the frozen, store bought shrimp tempura into the toaster open for ten to fifteen minutes until its buttery crispiness has browned to perfection. Place your sushi mat inside of the one gallon freezer bag and seal it so that none of the sushi prepared rice, avocado, and cream cheese stick to the sushi mat while you are making this shrimp tempura sushi roll. Lay the 2/3rd sheet of Nori down on the freezer bag covered sushi mat. Then take a palm full of the sushi prepared rice and place it evenly across the sheet of Nori and press down gently.
Flip the Nori sheet over so that the seaweed side is now facing up and add the cream cheese sticks across the length of the Nori. I always like to add my cream cheese as the first ingredient as it reduces the mess when you add other ingredients on top and then roll in this recipe. Now it’s time to add the buttery shrimp tempura to this American Dream Sushi Roll. Once the crispy shrimp tempura have cooled to the touch, add them alongside the cream cheese. Next spread the spicy crab uniformly across the entire sheet of Nori. Spicy crab can be purchased in the store but I prefer to make it at home by shredding imitation crab sticks, and then adding mayonnaise and srirachi hot sauce to taste. Now roll the sushi mat over the roll, away from you, creating a nice seal from the sushi rice on sushi rice effect. Press it down and roll it again to ensure that it is fully sealed.
Cut the ripe Hass avocado in half and scoop out the avocado in two large pieces possible. When shopping for the perfect avocado make sure to test before purchasing by gently pushing on the exterior of the avocado. It should give a little bit, but not so much that it’s ready for guacamole. Cut the avocado into thin slices and gently lay them across the top of the sushi prepared rice on the outside of this sushi recipe. Place the cellophane wrap over the avocado covered American Dream Sushi Roll, and press down gently, this will seal the avocado to the roll and make for a beautiful presentation. I prefer to leave the cellophane wrap on when cutting. Using a wet serrated knife cut this American Dream Sushi recipe in half and wipe the knife with a wet cloth. It is important to wipe your knife off between cuts anytime that you are preparing a sushi recipe that includes avocado or cream cheese. Line the roll up and cut it in half, and then in half again until you have eight perfectly uniform sushi roll pieces.
Place these beautiful sushi roll pieces onto a plate, and drizzle with some homemade or store bought sweet eel sauce. Enjoy this delicious American Dream Sushi recipe year round!
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