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.

More Pictures

16 thoughts on “Carburetor”

  1. Allison -

    Yvo – Things will hopefully be okay soon. 🙂

    Ralph – Well, if it helps any, I am eating a Blizzard that I froze overnight right now. 😀

  2. Lara -

    Alex, you could just toast some white or black sesame seeds (or both) and roll the outside of the roll in that instead. But you should give the tobiko or masago eggs a try. They’re not as ‘fishy’ as real caviar (sturgeon) or salmon eggs.

  3. Allison -

    Lara – Ah, good point. I’ve never had caviar, so I didn’t realize fishiness would be an issue.

    kamaile – Thanks! 🙂

    Selma – Thank you.

  4. : Darrell -

    Yes that makes total sense, I thought about doing that last time but I think I had too many drinks by then. Thanks for all the recipes, helps out a lot. Made ten rolls for last sushi party, talk about being tired!

  5. Allison -

    Darrell – Note that this is imitation crab that I’m using, NOT real crab. 😉 So glad to hear you found all my recipes helpful!

    Tom – Thanks! It was. 🙂

  6. : Darrell -

    Yes, I tried the real crab once in a california roll….was not good. Current favorite is raw tuna…YUM.

  7. Allison -

    Agreed, I’m actually not a fan of real crab in sushi at all. I much prefer imitation crab (even though I love real crab on it’s own!)

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