Description
iscover the secrets to creating a restaurant-style Las Vegas Roll Sushi at home! This crispy and creamy sushi roll combines tempura, salmon, cream cheese, and jalapeños for a bold flavor fusion. Whether you’re hosting a sushi night or craving something indulgent, this recipe will take your sushi game to the next level.
Ingredients
Scale
- 1 cup sushi rice, cooked
- 1 sheet nori (seaweed)
- 4 oz salmon, sliced
- 2 oz cream cheese, sliced into strips
- 1 jalapeño, thinly sliced
- 1/2 cup tempura batter mix
- 1/2 cup panko breadcrumbs
- 1 egg, beaten
- 1 cup vegetable oil (for frying)
- 1 tablespoon spicy mayo
- 1 teaspoon eel sauce
- 1 teaspoon sesame seeds
- Green onions, chopped (for garnish)
Instructions
- Place the nori sheet on a bamboo sushi mat, shiny side down.
- Spread a thin layer of sushi rice evenly over the nori, leaving a small border at the top.
- Arrange the salmon, cream cheese, and jalapeño slices along the center of the rice.
- Carefully roll the sushi tightly using the bamboo mat, applying gentle pressure.
- Dip the roll into the tempura batter, ensuring it is fully coated.
- Roll the coated sushi in panko breadcrumbs for extra crispiness.
- Heat vegetable oil in a pan to 350°F (175°C).
- Fry the sushi roll for about 1-2 minutes until golden brown, then remove and place on a paper towel to drain excess oil.
- Slice the roll into even pieces and drizzle with spicy mayo and eel sauce.
- Sprinkle with sesame seeds and garnish with chopped green onions. Serve immediately.
- Prep Time: 15 min
- Cook Time: 5 min