Delicious and festive uramaki sushi roll featuring unagi, avocado, and shrimp tempura. It’s fun to decorate the roll to look like a dragon! Serve with unagi sauce, soy sauce, wasabi, and pickled ginger.
Ingredients
- ¾ cup Japanese sushi-style rice
- ¾ cup water
- 1 1/3 tablespoons rice vinegar
- 1 1/3 tablespoons white sugar
- 2 ¼ teaspoons salt
- cooking spray
- 8 frozen tempura shrimp
- 2 sheets nori (dry seaweed)
- 2 sticks imitation crabmeat, cut into 1/4-inch pieces
- 1 cucumber – peeled, seeded, and cut into 1/4-inch strips
- 1 avocado, sliced
- 10 ounces frozen unagi kabayaki (grilled eel), thawed and sliced into 2-inch strips
Directions
Step 1
Rinse rice in a strainer until water runs clear.
Step 2
Combine rice and water in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
Step 3
Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry.
Step 4
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
Step 5
Arrange shrimp tempura on the baking sheet.
Step 6
Bake in the preheated oven until golden and crispy, about 6 minutes per side. Cut tails off 4 of the tempura shrimp.
Step 7
Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 sheet of nori, shiny-side down, on the plastic wrap. Spread 1 cup rice on top using moistened fingers, leaving a 1/3-inch border. Flip nori so rice is facing the mat.
Step 8
Arrange imitation crabmeat and cucumber along the bottom edge of the nori sheet. Place 2 tail-off shrimp in the center of the nori sheet. Place 2 tail-on shrimp on the end so that the tails extend over the sides of the sheet. Lift the edge of the mat and roll up nori into a tight log around filling.
Step 9
Transfer sushi roll to a serving plate. Layer avocado and unagi slices on top to cover the top and sides of the roll. Slice roll into 8 pieces using a moistened knife. Repeat with remaining nori, rice, crabmeat, cucumber, avocado, and unagi to make a second roll.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 1095 | |
% Daily Value * | |
Total Fat50g | 64% |
Saturated Fat9g | 45% |
Cholesterol432mg | 144% |
Sodium3341mg | 145% |
Total Carbohydrate94g | 34% |
Dietary Fiber9g | 34% |
Total Sugars11g | |
Protein67g | |
Vitamin C15mg | 77% |
Calcium136mg | 10% |
Iron6mg | 34% |
Potassium1327mg | 28% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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