This is my favorite sushi roll, and as far as I can tell, no other sushi place near me makes one like it. I could literally eat myself into a coma with these things. However, the restaurant that sells them is very out of the way, and they recently went up on their prices so it’s becoming really expensive for my partner and I to order them as often as we’d like. My solution is to attempt making them myself! I bought a bamboo sushi roller, I just have some questions because I’ve never made sushi before.
1. Since the snow crab and shrimp are cooked, do I have to buy sushi grade? Or would buying them from the “fresh” seafood section of my local Albertsons be okay?
2. The description says they’re soy wrapped, so I bought soy wrappers. However, I have no clue what layer I should have the soy wrap in, around the rice or around the meat?
3. What exactly is a snow crab mix? My google results give me differing answers.
4. What’s the easiest way to make sushi rice? Again, google provides different answers with different difficulty levels.
5. Should I make my own tempura batter or do y’all think the boxed Kikkoman tempura batter would suffice? If I should make my own, what recipe do you use for it?
Also, if you have any recommendations for other sushi that’s similar to this one, I’d love to hear it! Limitations: my partner is allergic to fish, but he can have crustaceans (and we live in Louisiana, so if you know of any crawfish sushi we would definitely be interested!), and I do not like avocado or cucumber (which I’m finding out that most sushi rolls include both of these lol). These two things make it pretty difficult for us to find sushi we can eat, despite loving the idea of sushi and the above sushi roll being both of our favorite meal right now lol.
Thank you all in advance!
14 comments
Kind of looks like an eggroll cut into pieces
Is this sushi at this point lol
Not to be mean but if you spend time here you will know sushi grade is a meme.
Easiest way to make sushi rice is repetition and going through trial and error with the correct equipment.
Easiest way is also just looking up how to use soy paper tho it’s probably the same as seaweed paper.
Most places are probably using box mix for tempura batter since it’s all pre measured out and add in soda water.
1. Nope. You’ll hear it on this sub a lot, but there are no actual regulations in the US for “sushi-grade” fish, as all seafood is treated and distributed the same here. As long as it is frozen beforehand to destroy parasites, as is required for commercial sale anyways, you can use just about anything for sushi (though YMMV depending on where you choose to purchase it from). And this is really something that only applies to raw fish, so you especially would not need to worry about “sushi-grade” fish that’s already pre-cooked such as surimi, if that even exists here.
2. From the picture, it looks like the wrapping is meant to be on the outside. This is almost always going to be the case for a roll that’s deep-fried in order to protect the rice from absorbing oil no matter what you use to wrap the roll with.
3. “Snow crab mix” is very vague, and every place makes theirs differently or just purchases it premade. More than likely it will be a mix of shredded surimi/imitation crab and sometimes a little mayo. It’s not just shellfish and will likely contain other fish such as pollock, bream, etc. so I would be careful with it if someone has a seafood allergy. You’ll be hard pressed to find a mix that’s only snow crab unless you go out and purchase real legs yourself, but of course this can get expensive.
I’ve found my way around this for someone that can’t have the gluten in surimi by blitzing some cooked shrimp in my food processor until it’s finely shredded up like the texture of crab before adding the mayo, and I’d almost say it’s even better than the crab mix!
4. Most people here will highly recommend getting a rice cooker for sushi rice, even if it’s a small one. You’ll want to gently wash your short or medium grain rice 4-6 times, maybe more, draining the cloudy water until it’s mostly clear before cooking. Then season with your rice vinegar once it’s finished cooking and allowing it to cool off for a bit before handling it. Hiroyuki Terada has a [video here](https://youtu.be/IqCAVS4_obw?si=PEv_5keI_zhd4QVB) with his recipe for rice vinegar, or you can purchase pre-seasoned rice vinegar if you can’t get your hands on the other ingredients. His channel is a great resource for all things sushi-related!
5. Never had an issue using the boxes of tempura mix. While tempura batter is fairly simple to make as it is, it’s just easier to dump your ice water into the mix and not have to worry about much else from there.
As far as other ideas go, you could always start looking through the menus from your local sushi joints, reading through the ingredients of some of your favorite rolls, and just copy them. No one can stop you!
Personally, I make a few rolls using spicy crawfish which I make with some precooked tails (with the fat washed off, sorry marraine), a healthy amount of sriracha, and dried kikkoman togarashi seasoning. If you like you can add a dash of sesame oil too. Spicy crawfish with cream cheese, maybe some crab, jalapeno, and green onions comes to mind, or just spicy crawfish and asparagus if you want to keep it simple, but the possibilities are endless.
I’ve been making sushi and serving it at parties for years now and really anything with spicy crawfish+cream cheese always tends to disappear quickly.
Hope this helps 🍣
Sushi chef here
First buy any crab or shrimp and boil yourself ( frozen okay)
Then go buy kewpie mayonnaise ( kewpie brand have better tasting due to their eggyolks)
Then go buy soy paper
Cook rice
Make sushi rice ( can use storebought rice vinegar )
Buy tempura flour or any low gluten flour , mix with water , follow direction , and add 1 eggyolk
Use sushi roller , put sushi roller in cutting board , spread sushi rice on soy paper covering 60% bottom half, put a line of kewpie , spread crab / shrimp , roll it tight , soy paper should be outside
Use veg oil , crank it to 350, test the tempura batter , it should float right away .. dunk the roll in tempura batter and fry for 3-4 mins , or til it’s crispy
Cut and enjoy with any sauce u like
You can always add more ingredient ( green onion , fish eggs , avocado , cucumber etc
Hope this helps
That might be good but it certainly isn’t sushi.
Crab mix is imitation crab + mayo. Shrimp is shrimp. No need to worry about sushi grade anything for this particular roll since its fried and doesn’t involve any raw fish or raw anything
I thought that was a sliced corn dog at first
Sushi purists about to eat you alive
What tf is that? I thought this was a shit post.
Forget what anyone says, I would destroy this roll. Let us know over at /r/SushiAbomination when you do your first attempts! They love non-traditional sushi there.
Okay but who is Zach
There’s no such thing as sushi grade. If it’s edible, it’s “sushi grade”
This is not sushi