After ordering a Crunchy Roll at a local sushi joint, I put in some time looking up various takes on the roll online. After a lot of research, I came up with my own version. The roll at the restaurant had a hint of shrimp in it. A roll I found online was drizzled in eel sauce. In between those examples, I came up with my version. I also made some scallop/green pepper/yellow squash rolls and a veggie pepper/squash roll.
Here’s the spread.
Here are the scallop and veggie rolls.
Here are the crunchy rolls.
I chopped up seven sticks of imitation crab.
I thawed, peeled, and blanched five shrimp, chopped them up, and then mixed them with the imitation crab.
I mixed together a strong wasabi mayo using two spoonfuls of Miracle Whip and reconstituted a healthy portion of powdered wasabi. As I’ve done in the past, I also added a few drops of sesame oil into the wasabi mayo for some added flavor.
I mixed in tempura crumbs I made earlier in the day using vegetable oil and some tempura batter I bought at the grocery store.
I sprinkled sesame seeds over the rice and flipped the nori to make an inside out roll.
After spreading the whole mix across the nori, I sprinkled some panko bread crumbs to add some extra crunch.
After rolling it all together, I sliced it all into six pieces and drizzled them with eel sauce as shown in the above photos.
What I would change:
The shrimp flavor wasn’t as strong as I expected, so I might add more shrimp and use less crabstick. The eel sauce overpowers the flavors too, so I might nix that part of my recipe. The wasabi mayo added a cohesive element to the ingredients, but also added a touch of heat. I might also consider chopping up some green onion for this roll, although I still think it might clash or overpower the other flavors. The crunch was there, but I’m going to add more tempura crumbs as well as panko crumbs. The crunch is what it’s about for me and I think the moisture from the mayo/crabstick/shrimp mix dampens the tempura. I might also sprinkle some panko crumbs around the outside of the rolls too.
(c) Amateur Sushi Blog – Read entire story here.
