Tiger Roll
Unleash your inner sushi chef with this vibrant and flavorful Tiger Roll recipe! This standout sushi roll combines crispy shrimp tempura, creamy avocado, and refreshing cucumber, all wrapped in a delicate nori sheet and the perfect layer of seasoned sushi rice. Topped with a spicy tuna crown and a drizzle of sweet, umami-rich eel sauce, every bite delivers a harmonious balance of textures and flavors. Sprinkled with roasted sesame seeds, this beautifully crafted roll is as visually striking as it is delicious. Whether you’re hosting a sushi night or craving a restaurant-quality treat at home, this Tiger Roll is sure to impress. Ready in just 40 minutes, it’s a must-try for sushi enthusiasts and a creative recipe to elevate your culinary repertoire!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 1 tablespoon Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori sheets
- 8 pieces Shrimp tempura
- 1 Cucumber
- 1 Avocado
- 0.5 cup Spicy tuna
- 0.25 cup Eel sauce
- 2 tablespoons Roasted sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear, then cook according to package instructions.
While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl until dissolved.
Once the rice is cooked, let it cool slightly and then fold in the vinegar mixture with a wooden spoon. Let the seasoned rice cool completely.
Slice the cucumber and avocado into thin strips approximately 1/4 inch thick and set aside.
Place a bamboo sushi mat on a clean surface and cover it with plastic wrap. Lay a sheet of nori, shiny side down, on the mat.
With damp fingers, spread about 3/4 cup of sushi rice evenly over the nori, leaving about a 1-inch border at the top.
Arrange 2 pieces of shrimp tempura, 2-3 strips of cucumber, and a few avocado slices at the bottom edge of the nori closest to you.
Using the sushi mat, carefully roll the nori over the filling, pressing firmly but gently, and roll it into a tight cylinder.
Flip the roll over so the seam is on the bottom, and spread about 2 tablespoons of spicy tuna on top of the roll.
Drizzle the eel sauce over the roll and sprinkle with roasted sesame seeds.
Using a sharp knife dipped in water, slice the roll into 8 even pieces, wiping the blade clean between cuts.
Repeat the process with remaining ingredients to make 4 rolls in total.
Serve the tiger rolls immediately with soy sauce, wasabi, and pickled ginger.
Nutrition Facts
Calories |
403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 869 mg | 38% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 10.4 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 78 mg | 6% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 250 mg | 5% | |
*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.
