Cucumber Avocado with Spicy Shrimp on Top
Total: 35 - 45 minutes
Sushi Rice: 30 - 40 minutes
Prep (Spicy Shrimp): 5 minutes
Rolling: 5 minutes
This was one of the popular special rolls at my first sushi restaurant I worked. If the name of the roll, Miola Rolla sounds rather strange, then you are not alone: I have no idea what it means. Supposedly, this special was a creation by one of the waitstaff.
It’s a simple roll: Spicy Shrimp on top of an Inside out Cucumber Avocado Roll. What makes Miola Rolla different from other rolls is that Spicy Shrimp is placed on top of a cut surface of a roll instead of on top of the rice on a roll.
Many special rolls like Rainbow Roll and Dragon Roll have ingredients placed on top of the rice. In a similar way, my special, Double Shrimp Roll has Spicy Shrimp placed on top of the rice.
When you place an individual piece of cut roll on a plate and place Spicy Shrimp on the cut surface of a roll, it looks different from other rolls and tastes different.
When you put Miola Rolla in your mouth, the first thing you will taste is Spicy Shrimp and Sushi Rice, followed by the aroma of Seaweed, the buttery taste of Avocado and refreshing cucumber finish. Simply put it’s a triumph. I think of this is one of the best special Sushi I know of. I kid you not.
The spicy Tuna version is also available (I will write the recipe in the future), but other sushi Chefs and I agree that the Spicy Shrimp version is better. Why? The texture and Umani from Shrimp and Sriracha (dried chili has lots of Umami) and Mayo is divine. Don’t get me wrong. I live Spicy Tuna and it does have lots of Umami, but when served on top of Cucumber Avocado, well, it’s good, but not as great as Spicy Shrimp.
So please, go ahead and try this fantastic roll. You don’t need Sushi grade fish for this roll, Use frozen poached Shrimp.
INGREDIENTS (for one roll):
200g (1 cup) Sushi Rice
1 Nori Seaweed, half sheet
4 - 6 pcs Avocado, sliced ½ inch thick
4 - 6 Julienned English Cucumber
5g Roasted Sesame Seeds
2-3pc Shrimp (21-26 size), Poached
30 g (2 tbsp) Sriracha
30 g (2 tbsp) Mayo
5 g (1 tsp) Sesame Oil (substitute with Olive Oil)
5 g (1 tsp) Masago or Tobiko Fish Egg
5 g (1 tsp) Cilantro, Chopped (substitute with Green Onion)
Makisu, Sushi Rolling Mat
(How to mix Spicy Shrimp, Step 1)
(How to spread rice for Inside Out Roll, Steps 2 - 12)
In a bowl, mix Chopped Shrimp, Cilantro, Masago, Sriracha, Mayo and Sesame Oil. Mix Spicy Salmon the same way.
Wipe the cutting board with a wet towel to moisten.
Place half sheet nori horizontally, rough side facing up.
Wet your hands.
Grab sushi rice, tennis ball size, approximately 200g.
Place the sushi rice on the top left corner, shaping it like a potato.
Using the bottom part of your left palm, apply pressure, spread the sushi rice horizontally.
With your right hand, making a “U” shape, guide the sushi rice so that it covers the top half to 2/3 of the Nori.
Rhythmically, turn your left hand three times to cover the top portion of the Nori with rice.
Clean your hands with a wet towel, dip your fingers in the water.
Using fingertips, apply the pressure, spread the rice to the bottom, from the left, center, and right.
Spread the sushi rice all the way to the top and corners to cover the entire sheet of Nori as even as possible.
Flip the Nori with Sushi Rice so the Nori is facing up.
Place Avocado and Cucumber, in the center of Nori.
Pick up the bottom edge of the Nori, roll like a Yoga mat. The bottom edge should land below the top edge of Nori.
Seal, then roll another 90 degrees forward.
Place a plastic covered Makisu over the roll and squeeze.
Cut into eight pieces.
Place cut pieces on a plate, cut surface facing up.
Place Spicy Shrimp on top of the cut surface of each roll, garnish with Cilantro Leaf.
Plate and serve with Ponzu (optional).
(Cucumber Avocado Roll, Steps 13 - 18)
(Placing Spicy Shrimp on top of Cucumber Avocado Roll, Steps 19 - 20)
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