So what do you do if you run out of nori in the middle of making sushi? Well, after the initial “oh crud” moment, you find a way to replace it. Lucky for me, I have a TON of spring roll wrappers laying around, which turn out to be the perfect replacement for nori. Not only are they sturdy enough to roll sushi in without falling apart, they are also fairly bland, so they’re great for people who don’t like the taste of nori in the first place.
Since the name “sushi” refers to the seasoned rice that is used rather than the way the roll is made, these rolls that are reminiscent of spring rolls can still be considered sushi. But if you are making them at home, don’t feel like you have to eat them just like sushi. You’re free to skip slicing them into several pieces, and instead eat them with your hands and dip them into a sauce just like you might a spring roll.
Oh, and before I give you the recipe, I must say something about the sauce. This sauce is amazing. Sure the combination sounds a little weird – not often would you mix mayonnaise, shoyu, Sriracha sauce, and brown sugar – but the result is sweet, salty, creamy, and just a little spicy. It’s seriously addictive – not only did we drench this roll with it, but we ended up dipping several other rolls in the sauce as well.
- Recipe [1]
- Nutrition Info [2]
Ingredients
- 6 sheets circular spring roll wrappers
- 2 cups sumeshi [3]
- 1 small cucumber
- 1 small avocado
- 1 cup imitation crab
- 6 oz salmon
- 12 large shrimp
- 1 oz tobiko
- 2 tbsp mayonnaise
- 1 tsp Sriracha sauce
- 1 tbsp shoyu
- 2 tbsp brown sugar
Cooking Directions
- Cook sushi rice. [3]
- Slice the cucumber into long, thin sticks.
- Cut each cucumber stick in half.
- Cut the avocado in half, discarding the pit.
- Use a large spoon to scoop the avocado out of the hard skin, being careful to keep the avocado half as whole as possible.
- Slice the avocado into slices.
- Remove the tails from the shrimp, discard or freeze for your own use.
- Slice the salmon into 1 cm square sticks, about half the diameter of the spring roll wrappers.
- Mix the mayonnaise, Sriracha sauce, shoyu, and brown sugar.
- Wet the spring roll wrapper with warm water, making sure to cover every last spot on both sides of the wrapper.
- Lay the wrapper flat on your workspace.
- Lay some salmon, imitation crab, and shrimp stacked in the middle of the wrapper, leaving about 2 inches uncovered on either end.
- Scoop about 1/3 cup sumeshi onto the seafood, patting it into an oblong shape with either end pointing towards the sides of the wrapper.
- Lay some cucumber, avocado,and tobiko on top of the sumeshi.
- Fold both sides of the wrapper in, over the fillings.
- Fold the bottom of the wrapper tightly up over the fillings.
- Roll the sushi away from you, until you reach the top of the wrapper, and seal it shut. (The wrapper should be sticky enough to stick to itself. If not, dampen the end with a little water.)
- Using a sharp knife, slice into 4 pieces.
- Drizzle with the sweet sauce, and enjoy!
Serving Size: 1 roll Island Roll
- Calories: 274
- Fat: 8g, 13% DV
- Saturated Fat: 1g, 6% DV
- Cholesterol: 87mg, 29% DV
- Sodium: 1212mg, 50% DV
- Total Carbohydrates: 36g, 12% DV
- Dietary Fiber: 1g, 3% DV
- Sugars: 18g
- Protein: 13g, 27% DV
- Vitamin A: 2%
- Vitamin C: 7%
- Calcium: 2%
- Iron: 7%
- Magnesium: 6%
- Potassium: 5%
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.
