Allison Day


Obviously, this roll is called “Carburetor” because it looks like one. What, you can’t see it? No, wait… look at it this way… turn your head just like this… see it now? No? Darn. Oh well, I can’t quite see it either. But I’d assume that’s why it’s named Carburetor.

Meh, who knows. What do I know about cars and engines and such? (The correct answer is, nothing.) It is, however, a delicious roll and very pretty to look at! I got the idea for this roll from the Tex Wasabi’s menu.

On a side note, for those who have commented recently, I have seen your comments and I will respond soon, I promise! Life has been rather difficult lately, so it’s been hard for me to respond to comments.

  • 6 sheets nori
  • 3 cups sumeshi
  • 12 pieces tempura shrimp
  • 3 oz tobiko
  • 2 cup imitation crab
  • 2 tbsp mayonnaise
Cooking Directions
  1. Cook sushi rice.
  2. Bake the tempura shrimp according to the directions on the package, or make your own.
  3. Remove the tails of the shrimp.
  4. Mix the imitation crab and mayonnaise
  5. Roll the sushi inside-out, using two pieces of tempura shrimp as your fillings.
  6. Roll the sushi roll in tobiko, coating well.
  7. Slice the sushi, and pile a small amount of the imitation crab mix on each slice.

Serving Size: 1 roll Carburetor

  • Calories: 379
  • Fat: 17g, 25% DV
  • Saturated Fat: 2g, 8% DV
  • Cholesterol: 100mg, 33% DV
  • Sodium: 915mg, 38% DV
  • Total Carbohydrates: 44g, 15% DV
  • Dietary Fiber: 3g, 12% DV
  • Sugars: 18g
  • Protein: 11g, 22% DV
  • Vitamin A: 7%
  • Vitamin C: 7%
  • Calcium: 1%
  • Iron: 11%
  • Magnesium: 3%
  • Potassium: 2%

Percent Daily Values are based on a 2000 calorie diet. These values are only estimates based on the individual ingredients, and not meant to replace the advice of a medical professional.

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