WHAT IS A NEW YORK ROLL?
Now, unlike a California roll or a Philadelphia roll that have a pretty defined and uniform ingredients list from place to place, the New York roll has many iterations. This is the combination we like best 😋
For these New York sushi rolls (maki) we like to use springy cooked shrimp, crunchy cucumber and creamy avocado as the filling. Then, that trio of humble ingredients is wrapped in a layer of sushi rice and dried seaweed (nori). Some people like the addition of sesame seeds (and you can count us among those who definitely do!).
And while a New York roll is way less of a traditional Japanese preparation than something like kappa maki (cucumber roll) or tekka maki (tuna roll), we’re big believers that: if it tastes good all bets are off regarding authenticity. Make it and devour it as you see fit! There are all types of sushi recipes in the world, and we’re thankful for that.
This yummy roll is full of bright and savory flavors – and it’s one of the easiest to make at home. You see, since you’ll be using cooked shrimp, there’s no need to track down restaurant quality sashimi.
Just make your sushi rice and get to rolling!
HOW TO MAKE SUSHI RICE
Sushi rice isn’t just plain rice. It actually relies on a trinity of simple ingredients to give it a boost of flavor that works so well with the combination of fish, veggies, wasabi and soy sauce.
To make sushi rice at home, just make a batch of short grain Japanese rice in your Tiger rice cooker as you usually would. Then, once it’s cooked, add a bit of rice vinegar, sugar and salt to the rice and mix it in well (check out the recipe tab on this page for exact measurements).
These delicious homemade New York rolls will taste just like they do at your favorite sushi spot!
New York Roll (Shrimp, avocado, cucumber roll)
Make this shrimp, cucumber and avocado loaded New York roll at home with minimal fuss. Warning: these maki are addictive!
- Place cooked rice in a container and add rice vinegar, sugar and salt. Mix well.
- Wrap bamboo mat with plastic wrap and have a bowl of water mixed with a little rice vinegar on the side.
- Lay a nori sheet with the shiny side facing down on the bamboo mat. Add 1 cup of rice to the center of the nori sheet and wet your fingers with vinegar water.
- Spread the rice using your fingers, evenly across the nori sheet.
- Sprinkle about 1/2 teaspoon sesame seeds onto the rice evenly across.
- Turn the nori sheet over so the rice is facing down. Move the nori sheet close to the edge of the bottom of the bamboo mat.
- Cut shrimp, cucumber and avocado into stick size pieces and place horizontally on the nori. Each ingredient should form a line across.
- Grab the bottom edges of the mat with your thumbs and hold on to the toppings with your other fingers.
- Roll into a tight cylinder and lift the edges of the bamboo mat to prevent it from rolling into the roll together with the filling. The mat should look like the letter C from the side as you roll forward. Keep rolling forward using a little pressure and let go when the roll is done.
- Cut the roll in half and then into thirds.
- Serve with soy sauce and wasabi.
Ingredients for sushi rice
- 3 cups cooked Japanese rice
- 40 ml Rice vinegar
- 1 tablespoon Sugar
- 3/4 teaspoon Salt
Ingredients for rolls
- 6 oz Cooked shrimp
- 1 Cucumber
- 1 Avocado
- 3 Nori (dried seaweed) sheets
- Sesame seeds