Shaggy Dog Roll Sushi (Easy Copycat Recipe) #healthyfood #dietketo

Sushi is the one sort of sustenance I figure I could eat each day and never become weary of it. It's delightful, protein-pressed, and generally solid.

The Shaggy Dog Roll is omnipresent at sushi eateries around the nation, and in light of current circumstances! It's firm, velvety, and somewhat fiery. It's the stuff yearnings are made of!

Presently you don't need to go to an eatery to appreciate this sushi top pick — this Shaggy Dog Roll formula is shockingly simple, and the fixings can be found in the global passageway of most real stores.

Shower with hot mayo, teriyaki sauce and sesame seeds as wanted. Include Sriracha or potentially slashed green onions for an additional zesty kick!

Beginning along the edge of the nori that is secured with rice to the edge, take care of the edge and start to roll. When you've nearly moved it the whole distance, dunk your fingers in water and spread along the 1/2″ of nori you left revealed by rice. This hosed edge will cling to the outside of the move, fixing it as it dries.

Shaggy Dog Roll Sushi (Easy Copycat Recipe) #healthyfood #dietketo

Also try our recipe Tuna Stuffed Avocados #healthyfood #dietketo

Ingredients

Shaggy Dog Roll Ingredients
3 cups white sushi rice
1/4 cup sushi rice seasoning
5-6 sheets Nori paper
1 package crab meat
5 tempura shrimp
2 avocados
7 sticks imitation crab
Optional toppings:
2-3 Tablespoon sesame seeds
1-2 teaspoon spicy mayo
1-2 teaspoon teriyaki sauce
1 teaspoon Sriracha
1-2 teaspoon chopped green onion

Instructions

To prepare sushi rice:
Add dry rice to a large mixing bowl and fill with enough water to just cover the rice. Allow rice to soak for a few minutes until cloudy. Drain and repeat process until water is clear.
Prepare rice according to directions on package, or using a rice maker.
Once cooked, dump rice into a large mixing bowl and add the sushi rice seasoning and fold with large wooden spoon to combine. Allow rice to cool for 20 minutes.
To make the roll:
While rice is cooling, cut the crab into 1/4 inches in strips and set aside. Prep your avocado as well by removing from skin and cutting into strips.
Scoop some rice into your hand, about the size of your palm and form into a soft ball. (When working with sushi rice, I find it helpful to keep a small bowl of water nearby. Dip fingertips into water before touching rice to keep it from sticking to hands. Do this as much as necessary while rolling your sushi).
Place ball of rice onto the top of the Nori sheet and spread to all corners, covering evenly. Leave 1/2" along one edge of nori sheet uncovered, as this will be how you seal your roll. Carefully flip so that the rice side faces down and the nori side faces up.
On top of your rice-covered nori sheet, layer down the middle: 2 slices avocado, 4 tablespoons crab meat, 1 tempura shrimp (cut in half, with each half on the outside of avocado and crab meat)
Starting at the side of the nori that is covered with rice to the edge, tuck the edge in and begin to roll. When you've almost rolled it all the way, dip your fingers in water and spread along the 1/2" of nori you left uncovered by rice. This dampened edge will adhere to the outside of the roll, sealing it as it dries.
Place a sushi mat over your roll and squeeze gently to tighten. Remove sushi mat, rotate your roll 1/4 turn, then repeat the tightening process with sushi mat. You can do this a few times if necessary.
Put it all together:
Place the crab sticks into a microwave-safe container, and heat about 10-15 seconds for every 2 pieces.
Remove crab sticks from microwave and lay on a cutting board. Cut the crab sticks in half and flatten out on board. Place flattened crab sticks on top of roll.
Place sushi mat over roll and crab, squeezing gently to tighten.
Using a sushi knife or chef's knife, cut roll into 6-8 pieces.
Drizzle with spicy mayo, teriyaki sauce and sesame seeds as desired. Add Sriracha and/or chopped green onions for an extra spicy kick!