Shaggy Dog Roll Sushi Recipe
When it comes to creative, crowd-pleasing sushi, the Shaggy Dog Roll Sushi Recipe stands out as a true star. Fluffy, spicy, crunchy, and downright irresistible, this playful sushi roll is a must-try for home chefs looking to bring restaurant-quality flavors into their kitchens.
Today, I’ll guide you through every detail of making this delicious roll — from the ingredients and preparation tips to serving suggestions and easy variations — so you can master the art of the Shaggy Dog Roll and impress everyone at your next dinner party.
What Is a Shaggy Dog Roll?
Before we dive into the nitty-gritty, let’s answer the big question: What exactly is a Shaggy Dog Roll?
The Shaggy Dog Roll is a popular American-style sushi roll, often found in fusion sushi bars across the U.S. It’s not a traditional Japanese sushi but a fun, creative adaptation designed for bold flavor lovers.
Typically, a Shaggy Dog Roll features:
- Tempura shrimp for a crispy, juicy bite
- Cream cheese for creamy richness
- Avocado for silky texture
- Crab meat (often shredded to give that “shaggy” appearance)
- A drizzle of spicy mayo and sometimes eel sauce
It’s the perfect combination of creamy, crispy, spicy, and sweet — all wrapped up in beautifully seasoned sushi rice and nori.
Why You’ll Love This Shaggy Dog Roll Sushi Recipe
✅ Restaurant-quality at home — save money and customize to your taste
✅ Beginner-friendly — even if you’ve never made sushi, I’ll walk you through it step-by-step
✅ Customizable — swap ingredients, adjust the spice level, or make it gluten-free
✅ Fun and impressive — great for parties, date nights, or just treating yourself
Ingredients You’ll Need for the Shaggy Dog Roll Sushi Recipe
For the Sushi Rice:
- 2 cups short-grain Japanese rice
- 2 ¼ cups water
- ¼ cup rice vinegar
- 1 ½ tablespoons sugar
- 1 teaspoon salt
For the Roll:
- 6 sheets nori (seaweed)
- 12 large shrimp, peeled and deveined
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 cup cold sparkling water (for a light tempura batter)
- Oil for deep frying (vegetable or canola oil)
- 1 avocado, thinly sliced
- 4 oz cream cheese, sliced into thin strips
- 1 cup imitation crab sticks (or real lump crab meat), shredded
For the Sauces:
- ½ cup Japanese mayonnaise (like Kewpie)
- 1 tablespoon Sriracha (adjust to taste)
- 2 tablespoons eel sauce (optional, for drizzling)
Garnish (Optional):
- Toasted sesame seeds
- Chopped green onions
- Pickled ginger
- Wasabi
Equipment You’ll Need
- Bamboo sushi mat (wrapped in plastic wrap)
- Sharp knife
- Medium saucepan (for rice)
- Deep fryer or deep pan
- Mixing bowls
- Rice paddle or spatula
Step-by-Step: How to Make the Perfect Shaggy Dog Roll Sushi
1. Prepare the Sushi Rice
Good sushi starts with good rice!
Instructions:
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- Combine rice and water in a rice cooker or saucepan. Cook according to the rice cooker instructions or bring to a boil, reduce heat, cover, and simmer for about 20 minutes.
- While the rice cooks, combine the rice vinegar, sugar, and salt. Warm slightly to dissolve the sugar.
- Once the rice is cooked, gently fold in the vinegar mixture. Cool the rice to room temperature before using.
2. Prepare the Tempura Shrimp
The crunchy shrimp is the heart of the Shaggy Dog Roll.
Instructions:
- Pat shrimp dry and lightly season with salt.
- In a bowl, mix flour, cornstarch, and cold sparkling water to create a light tempura batter.
- Heat oil in a deep fryer or heavy pan to 350°F (175°C).
- Dip each shrimp into the batter, then carefully place into the hot oil.
- Fry until golden brown and crispy (about 2-3 minutes). Drain on paper towels.
Chef Tip: Using sparkling water makes the batter airy and extra crispy!
3. Assemble the Roll
Now for the fun part!
Instructions:
- Place a sheet of nori on the bamboo mat, rough side facing up.
- Wet your fingers (to prevent sticking) and gently spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top free.
- Arrange two tempura shrimp, a few avocado slices, and a strip of cream cheese horizontally across the center.
- Carefully roll the sushi mat away from you, tucking the filling tightly as you go. Press firmly but gently to shape.
- Once rolled, carefully remove the mat.
- Top the roll generously with shredded crab meat, pressing lightly to make it “shaggy.”
- Drizzle spicy mayo and eel sauce over the top.
Chef Tip: Use a sharp, wet knife to cut your roll into 6–8 even pieces without squishing it.
Tips for the Best Shaggy Dog Roll Sushi
✔️ Use fresh, high-quality ingredients — especially for the seafood and avocado.
✔️ Don’t overload the roll — too much filling makes rolling difficult.
✔️ Keep a bowl of water nearby — wetting your fingers and knife prevents sticking.
✔️ Practice makes perfect — your first roll may not look perfect, but it will still taste amazing!
Delicious Variations You Can Try
Want to put your own spin on this Shaggy Dog Roll Sushi Recipe? Here are some creative ideas:
- Spicy Tuna Version: Add a layer of spicy tuna inside with the tempura shrimp.
- Vegetarian Shaggy Dog Roll: Swap shrimp for tempura-fried sweet potato or tofu.
- Creamy Crab Mix: Mix shredded crab with a bit of spicy mayo before topping the roll.
- Double Crunch: Add crunchy tempura flakes (tenkasu) on top with the crab.
- Gluten-Free Version: Use gluten-free tempura batter and tamari instead of eel sauce.
Serving Suggestions
Presentation matters, especially for sushi! Here are some ways to serve your homemade Shaggy Dog Roll:
- On a traditional wooden sushi board with pickled ginger, wasabi, and a small dish of soy sauce.
- With a side of miso soup and a fresh cucumber salad for a light meal.
- As part of a sushi platter with other rolls like California Roll, Spicy Tuna Roll, and Rainbow Roll.
Final Thoughts on the Shaggy Dog Roll Sushi Recipe
Mastering the Shaggy Dog Roll Sushi Recipe is incredibly rewarding. Not only will you enjoy a restaurant-quality meal at home, but you’ll also impress family and friends with your sushi-making skills. Whether you’re a seasoned sushi lover or a total beginner, this roll delivers fun, flavor, and creativity all wrapped into one.
Don’t be afraid to experiment with different fillings, toppings, and sauces once you’ve nailed the basics. After all, the beauty of homemade sushi lies in making it your own!
Shaggy Dog Roll Sushi Recipe
Ingredients
For the Sushi Rice:
- 2 cups short-grain Japanese rice
- 2 ¼ cups water
- ¼ cup rice vinegar
- 1 ½ tablespoons sugar
- 1 teaspoon salt
For the Roll:
- 6 sheets nori seaweed
- 12 large shrimp peeled and deveined
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 cup cold sparkling water
- Oil for deep frying vegetable or canola
- 1 avocado thinly sliced
- 4 oz cream cheese sliced into thin strips
- 1 cup imitation crab sticks or lump crab meat shredded
For the Sauces:
- ½ cup Japanese mayonnaise Kewpie recommended
- 1 tablespoon Sriracha adjust to taste
- 2 tablespoons eel sauce optional
Optional Garnish:
- Toasted sesame seeds
- Chopped green onions
- Pickled ginger
- Wasabi
Instructions
Prepare Sushi Rice:
- Rinse rice thoroughly until water runs clear.
- Cook rice with water in a rice cooker or pot.
- Mix rice vinegar, sugar, and salt; warm slightly to dissolve.
- Gently fold vinegar mixture into the cooked rice; cool to room temperature.
Prepare Tempura Shrimp:
- Season shrimp lightly with salt.
- Whisk flour, cornstarch, and cold sparkling water into a batter.
- Heat oil to 350°F (175°C).
- Dip shrimp into batter and fry until golden and crispy (2–3 minutes).
- Drain on paper towels.
Assemble the Shaggy Dog Roll:
- Place a sheet of nori on the bamboo mat, rough side up.
- Spread an even layer of sushi rice, leaving 1 inch uncovered at the top.
- Layer tempura shrimp, avocado slices, and cream cheese horizontally across the center.
- Roll tightly using the bamboo mat; gently press to seal.
- Top the roll with shredded crab meat.
- Drizzle with spicy mayo and eel sauce.
Slice and Serve:
- Wet a sharp knife and slice the roll into 6–8 even pieces.
- Garnish with sesame seeds, green onions, and serve with wasabi, ginger, and soy sauce.
Notes
- Storage: Best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to 24 hours. (Note: The tempura shrimp will lose crispiness over time.)
- Variations:Swap shrimp with tempura vegetables for a vegetarian version.
- Use spicy tuna or salmon for an extra kick.
- Add crunchy tempura flakes on top for more texture.
- Tips: Keep your fingers wet to prevent rice from sticking.
- Always use a very sharp knife to slice rolls cleanly.
- Chill cream cheese slightly for easier slicing.