Craving sushi tonight? Try making this shaggy dog sushi roll recipe at home!
A popular roll at sushi restaurants, it’s got tempura shrimp and creamy avocado inside, imitation crab meat and spicy mayo sauce outside.
You’ll love all of the different flavors and textures it’s got going on. Let’s get rolling!
Ingredients for the shaggy dog roll
Here’s what you’ll need to make this shaggy dog sushi roll recipe:
- Large shrimp. Purchase the shrimp raw, but it’ll be cooked when we eat it. There is no raw fish in this roll!
- Imitation crab meat. We’re using leg style crab meat, also known as crab sticks.
- Tempura batter. Some recipes call for making your own batter from scratch, but it’s not necessary. It’s easier to buy a mix, add cold water and you’ll have a quick batter.
- Sushi rice. Short grain rice is a must for at-home sushi making. It has to be sticky or the rolls will fall apart!
- Nori seaweed
- Avocado
- Mayonnaise
- Sriracha
- Eel sauce. Don’t worry, it’s not made of actual eels! Eel sauce is a simple condiment used in Japanese cuisine that’s made with mirin, sake and soy sauce. It has a sweetness that’s similar to teriyaki sauce.
Important Tools for Making Sushi at Home
You’ll need two important tools for making this shaggy dog roll: a bamboo sushi mat and a small bowl of cold water.
The mat will help you make the perfect rolled sushi, and the bowl of cold water is to wet your hands during the rolling process. Rice won’t stick to wet hands!
A bamboo sushi mat can be purchased for about $5 at most grocery stores and on Amazon. If you don’t have one, you can use a small dish towel instead.
Watch this How-to Video!
How to Make a Shaggy Dog Sushi Roll
Make the Sushi Rice
Start by preparing your sushi rice. Using a rice cooker is the easiest way, but I’ve also provided stove top instructions in the recipe card below.
While the sushi rice cools, make the tempura shrimp.
Make the Shrimp Tempura
Tempura batter mix is very easy to use. Simply combine it with very cold water – like ice water.
Peel and devein the shrimp, and then dredge them in the tempura batter. Then, fry the shrimp in vegetable oil.
Shrimp cooks pretty quickly, about 1-2 minutes per side. Once the shrimp are golden brown, remove them onto a separate plate lined with paper towels.
Prep the Crab and Avocado
Slice the avocado and imitation crab meat into long, thin strips. Set them aside. Now, you’re ready to roll!
Assemble the Sushi Roll – Step by Step Instructions
Roll out the Rice
Lay the bamboo mat on your work surface and cover it with a piece of plastic wrap.
Then, press the sushi rice down onto the plastic wrap. Cover the rice with another piece of plastic wrap and use a rolling pin to roll it smooth and flat.
Add the Nori
Remove the top piece of plastic wrap and put a sheet of nori down over the rice, rough side up.
Add the Fillings
Now, arrange a few pieces of tempura shrimp and avocado in the center of the nori sheet. Drizzle everything with eel sauce.
Roll it Up
Starting from the bottom, fold the rice up and over the fillings, and press to tuck it in.
Do the same with the other side – fold it up and over the fillings. Then, unwrap the plastic.
To slice the shaggy dog roll, use a sharp knife and run it under water whenever you need to.
Keeping the knife wet will help you get cleaner cuts.
Apply the “Shag”
Carefully lay the strips of imitation crab meat onto the outside of the roll.
Then, drizzle the spicy mayo and sprinkle the diced green onion and sesame seeds for a finishing touch.
How to Serve this Shaggy Dog Sushi Roll Recipe
Enjoy your shaggy dog roll with a side of pickled ginger and wasabi, and dip it in your favorite soy sauce.
For a complete sushi restaurant experience, enjoy your shaggy dog roll with a small salad and bowl of miso soup.
How to Store this Shaggy Dog Roll
Because there is no raw fish, this shaggy dog sushi roll will last longer in the refrigerator than a typical sushi roll would.
Store it in an airtight container and consume it within 3-5 days. For the best taste and texture, allow your roll to come to room temperature before enjoying it again.
When you make this shaggy dog sushi roll recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
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For more sushi recipes, try these:
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How to Make a Shaggy Dog Sushi Roll (At Home Recipe)
Ingredients
- 3 cups cooked sushi rice
- 3 sheets nori
- 7 oz. imitation crab meat leg style
- 12 large shrimp peeled and deveined
- 1/2 cup tempura batter mix
- 1 avocado
- 1/2 cup mayonnaise
- 1 tsp. sriracha
- vegetable oil for frying
- eel sauce
- chopped green onions garnish, optional
- sesame seeds garnish, optional
Instructions
Shrimp Tempura Instructions
- Heat 1/4 inch of oil over medium heat in a nonstick pan.
- Whisk the tempura batter with 3/4 cup of ice water in a shallow bowl. Dredge shrimp in the batter and place into the hot oil. Fry shrimp until golden brown, about 1-2 minutes per side.
- Remove onto a paper towel-lined plate.
Rice Cooker Instructions
- Place 1 cups of uncooked sushi rice into the rice cooker. Pour in 2 cups of water. Turn on the rice cooker.
- Once the rice cooker turns itself off, let the rice steam for 10-20 minutes.
Stovetop Instructions for Rice
- Bring 2 cups of water to a boil in a small saucepan. Stir in 1 cup of sushi rice using a rice paddle or wooden spoon. Cover and reduce heat to low.
- Cook rice, covered, 10-15 minutes until the water is absorbed.
Sushi Roll Instructions
- Peel the avocado. Slice into long, thin strips. Slice the imitation crab into long, thin strips. Set aside.
- Make the spicy mayo: combine mayonnaise and sriracha in a small bowl. Set aside.
- Lay the bamboo mat on a flat surface. Cover the bamboo mat with a layer of plastic wrap. Press 1 cup of rice down into a rectangular shape, leaving a perimeter of bamboo mat showing.
- Cover the rice with another piece of plastic wrap. Use a rolling pin to smooth and flatten the rice. Remove the plastic wrap and lay a piece of nori on top of the rice (shiny side down).
- Arrange the avocado and shrimp tempura in a line across the center of the nori sheet. Drizzle with eel sauce.
- Starting from the bottom, holding on to the bamboo roller, fold the roll up and over the fillings. Press it down firmly. Rotate the roll 90 degrees and repeat the same action, folding the roll up and over the fillings. Press firmly.
- Slowly release the bamboo map and unwrap the sushi roll from the plastic wrap. Using a wet knife, gently slice the roll into 8 pieces.
- Carefully lay the strips of crab meat over the pieces of sushi. Drizzle with spicy mayo and sprinkle with chopped scallions and sesame seeds.
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