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Shaggy Dog Roll Sushi Recipe

Learn how to make this flavorful, crispy, and creamy Shaggy Dog Roll Sushi Recipe at home with simple ingredients and step-by-step instructions — a delicious American-Japanese sushi fusion that's perfect for parties, dinners, or a fun night in!
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Prep Time 35 minutes
Cook Time 25 minutes
Course Appetizer, Main Course, Snack
Cuisine American, Japanese
Servings 4 rolls
Calories 310 kcal

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.