Tampa Sushi Rolls
Elevate your sushi game with these fresh and flavorful Tampa Sushi Rolls, a delectable fusion of coastal flair and Japanese tradition. Featuring tender, sushi-grade grouper, succulent shrimp, creamy avocado, crisp cucumber, and a hint of zesty lime, these rolls are as vibrant in flavor as they are in presentation. A touch of cream cheese adds luxurious richness, while the perfectly seasoned sushi rice provides the ideal foundation. Rolled in nori sheets and finished with optional sesame seeds, these hand-crafted rolls are perfect for sushi enthusiasts and adventurous foodies alike. Ready in just over an hour, this recipe brings restaurant-quality sushi to your home kitchen, complete with dipping soy sauce, pickled ginger, and a hint of wasabi for a bold, flavorful kick. Perfect for a dinner party centerpiece or a casual night of sushi indulgence!
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Recipe Information
Ingredients
- 2 cups sushi rice
- 2.5 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 6 sheets nori seaweed sheets
- 8 ounces fresh grouper (or any white fish, sushi-grade)
- 8 pieces shrimp (cooked, peeled, and deveined)
- 1 avocado
- 1 cucumber
- 2 stalks scallions
- 4 ounces cream cheese
- 0.25 cup soy sauce
- 1 lime (zest and juice)
- 1 tablespoon sesame seeds (optional)
- 1 teaspoon wasabi (optional)
- 2 tablespoons pickled ginger (optional, for serving)
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker or pot and cook according to the rice package instructions.
Once the rice is cooked, transfer it to a large bowl and let it cool slightly. In a small saucepan, combine the rice vinegar, sugar, and salt over low heat, stirring until dissolved. Gently mix the vinegar mixture into the rice with a spatula, folding the rice so it doesn't break. Allow to cool completely.
Prepare the fish by slicing the grouper into thin strips, about 3–4 inches long. Ensure the shrimp is cooked and set them aside.
Slice the avocado, cucumber, and scallions into thin strips. Cut the cream cheese into long, thin slices as well.
Lay a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands with a mixture of water and a dash of rice vinegar to prevent sticking, then spread a thin, even layer of sushi rice over the nori, leaving about 1 inch uncovered at the top edge.
Arrange a few strips of grouper, a shrimp, avocado, cucumber, scallions, and cream cheese across the center of the rice. Add a small pinch of lime zest for extra flavor.
Using the bamboo mat, carefully roll the sushi into a tight log, applying gentle pressure as you go. Seal the edge with a bit of water.
Repeat with the remaining ingredients to make more rolls.
Using a sharp knife, slice each roll into bite-sized pieces, cleaning the knife with a damp cloth between cuts to maintain clean edges.
Sprinkle the rolls with sesame seeds, if desired. Serve with soy sauce, lime wedges, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 92% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 5864 mg | 255% | |
| Total Carbohydrate | 181.2 g | 66% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 23.6 g | ||
| Protein | 95.7 g | 191% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 459 mg | 35% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2740 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
