Fusion Chicken Potato Sushi Rolls Recipes

FUSION CHICKEN POTATO SUSHI ROLLS

Steps:

• Heat oil in large skillet over medium heat. Mix together the potatoes, white part of the scallions, and bacon. Season with salt and pepper and add to the hot oil. Cook until potatoes are golden brown. Remove from skillet with a slotted spoon and place in a large bowl.
• Mix the sour cream, half of the chopped tomatoes and the Taco seasoning together. Add most of it to the cooked potato mixture reserving only 2 tablespoons for a dipping sauce- place that in a small bowl. Garnish dipping sauce with a few reserved scallion greens.
• Lay the slices of chicken vertically out on a cutting board. Take a spoonful of potato mixture and place near the bottom third of a slice of chicken. Roll up like a sushi/jellyroll and squeeze together . Continue until all are done. Go back to the rolls and slice each in half. Secure with a toothpick and top each with a sundried tomato garnish.
• To serve : place on a sushi dish and add reserved dipping taco sour cream.Serves 4.

CREAM CHEESE AND CRAB SUSHI ROLLS

Steps:

• Bring 2 cups of water to a boil, add the ginger and rice. Cover and simmer 20 minutes or until rice is cooked.
• Add the rice vinegar and salt to the rice, mix well.
• Lay out your seaweed sheets.
• Moisten your hands with water and divide the rice evenly between the 2 seaweed sheets, flatten the rice. Leave about a half inch of space not covered with rice at the top of the sheets. This will make the sushi roll easier to close.
• About an inch from the bottom, arrange the crab, cucumber and cream cheese in a straight line, from one side to the other (left to right).
• Gently but firmly, roll the sushi as tight as possible (from bottom to top), being careful not to rip the seaweed sheets.
• Wet a very sharp knife and cut the rolls into individual pieces of sushi.

SUPER SUSHI NORI ROLLS

Steps:

• Empty rice into a bowl and run water through it until the water runs clear off the rice.
• Then cover rice in water and boil, adding water continuously until it's all absorbed and you have a sticky rice.
• If you have a bit too much water at the end, when the rice is cooked, just set it in a strainer for a few minutes to drain.
• Now, leave the rice for up to an hour beforehand so it can cool properly.
• You can speed this up a bit by putting it in the fridge to cool.
• When the rice is cool, lay out a tea towel and a nori sheet on top.
• Spread rice thinly over the sheet (a knife dipped in hot water makes this easier), leaving about an inch clear at the bottom and a slightly smaller border around the rest.
• The trick is to not use too much rice, leaving room for it to expand when rolled.
• Choose your fillings (one or two for each roll) and lay out in a thin line across the sheet, about 1/3 of the way from the top.
• Then start rolling from the top.
• The tea towel will help you get it started.
• When it is rolled (the bottom inch of the nori will stick to itself, holding the roll together) take a sharp knife and slice 1 inch rounds.
• Dip in soy sauce and wasabi, topped with ginger slices and enjoy!

BUTTER AND JELLY SUSHI ROLLS

Steps:

• Remove the crusts from the bread and with a rolling pin or large soup can, completely flatten the bread.
• Spread 1 tbls. of the butter(or peanut butter or almond butter-you could use cashew butter too!)on each slice bread, all the way to the edges.
• Then spread 1 tbls. of the jam or preserves over butter.
• Roll each slice into a tight spiral.
• Cut each spiral into 4 pieces.
• Note:.
• To make it easier to cut, you could make this the day before serving and put in the fridge overnight. They are easier to slice cold.
• Makes 8 sushi rolls.

TYPES OF SUSHI ROLLS

Steps:

• CRUNCHY ROLL:.
• Masago, crunchy tempura flakes, spicy mayonnaise sauce, cucumber, tempura shrimp.
• CALIFORNIA ROLL:.
• Sesame seeds, avocado, crab stick, cucumber.
• MANHATTAN ROLL:.
• Lump Crab mixed with spicy mayonnaise sauce with Masago outside: Tempura Shrimp Roll inside.
• DRAGON ROLL:.
• Inside: California Roll.
• Outside: Eel, avocado and Masago.
• EEL ROLL:.
• Eel, cucumber, scallion, sesame seeds, topped with Eel Sauce.
• PHILADELPHIA ROLL:.
• Smoked salmon, cream cheese, cucumber.
• SHRIMP TEMPURA ROLL:.
• Shrimp Tempura, avocado, asparagus, scallion, Masago, sesame seeds topped with Eel Sauce.
• RAINBOW ROLL:.
• California Roll topped with assorted raw fish, avocado, Masago.
• SPIDER ROLL:.
• Soft Shell Crab Tempura, avocado, Masago, sesame seeds.
• NEW YORK ROLL:.
• Shrimp Tempura, eel, cream cheese, avocado, scallion, masago, sesame seeds.
• PHAT ROLL:.
• Lobster Tempura, asparagus, avocado, scallion, Masago, sesame seeds, topped with crab mixed with spicy mayonnaise sauce.
• ROCK & ROLL:.
• Inside: Eel, avocado, cucumber.
• Outside: Masago.
• SPICY TUNA ROLL:.
• Tuna, scallion, spicy mayonnaise sauce.
• VEGGIE ROLL - Cucumber, carrots, scallion, avocado, asparagus, cream cheese.

TAMPA SUSHI ROLLS

Steps:

• Heat oil in a deep fryer to 350 degrees.
• Dredge grouper in tempura flour then dip in tempura batter and deep fry for 1 1/2 mins, set aside.
• Spread sushi rice out on bamboo mat about 8"x 8" square.
• (dip fingers in water to keep rice from sticking to them) Toast nori over an open flame, just til crispy, lay sheet over rice.
• Spread mayo on bottom edge of nori sheet, add grouper and onion slivers.
• Start at bottom and roll, rice should be on the outside if done right.
• (sort of like a jelly roll) Cut into 8 pieces, lay flat and sprinkle sesame seeds on top.
• Serve with japanese soy sauce, wasabi and pickled ginger.
• Enjoy!