Apart from Thai, Japanese has got to be the one of the top foreign cuisines I eat the most. Although I’m not a big fan of shashimi or raw seafood, I enjoy Japanese food a lot. There’s so much more to it than raw fish. I love their curry, their omurice, their tonkatsu, their tempura. And don’t get me started on the ramen and the sushi. Ugh, I just can’t get enough of Japanese food!
Over the five years, MANY new Japanese restaurants have opened around where I live. Most of them are not good because they use low quality ingredients. My favorite sushi bar is in downtown Bangkok, but I don’t go there a lot, as I hate being stuck in traffic and having to spend a long time to find a parking spot. However, there’s an alright sushi place not too far from my house that I go to when I crave sushi and can’t be bothered to make it myself. But even then I would still not be completely satisfied. I’ve discovered that it’s better to make your own sushi than go to a not-very-good place.
I don’t know how easy it is for most of you to get Japanese ingredients but I’m lucky to have a MaxValu (a Japanese retail store chain) at the top of my street so it’s very convenient for me. If you’re not sure about your area, just try looking something up because I think you’ll love this recipe.
This sushi roll is a rather different combination. I’ve never seen this available anywhere. Maybe people don’t think the ingredients I use go well together. I just picked what I like and it happened to be so delicious I had to share. But to be honest, you can put pretty much anything you want in your sushi anyway.
The main ingredients you need for this shishamo or smelt sushi roll are deep fried shishamo, avocado, and yellow pickled radish. The rest, apart from the cheese sauce, is optional really. Making sushi is so much fun and so easy. If you want to try your hand at rolling sushi, don’t let anything stop you and give this combination a go. 🙂 And like I said, if there’s any ingredient you don’t already have or don’t like, feel free to swap it for something else.
Deep Fried Shishamo (Smelt) Sushi Rolls
This is a fabulous sushi roll recipe that includes deep fried shishamo and avocado.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2 rolls 1x
- Cuisine: Japanese
- 1 cup sushi rice
- 1 cup water
- 1⁄4 cup vinegar
- 2 tablespoons sugar
- ½ teaspoon salt
- 2 fried shishamo
- ¼ avocado
- Yellow pickled radish
- 3 tablespoons salad cream
- 3 tablespoons cheddar squeeze cheese
- Salmon roe
- Black sesame (in the pictures I used chia seeds just because I had them)
- Soy sauce (to serve)
- Rinse the rice and cook with water in a rice cooker. Once cooked, leave in the cooker for another 15 minutes.
- Whisk together the vinegar, sugar, and salt in a bowl and mix the mixture with the cooked rice.
- Cut the fish, avocado and yellow pickled radish vertically into 4 strips each.
- Mix the salad cream with the cheddar squeeze cheese.
- Cover your bamboo mat with plastic wrap. Take half of the rice and press it on the wrap – about 5×7” in size. You will want to keep dipping your hands in water to prevent the rice from sticking to them.
- Add the fillings into the rice a little under the center and roll by folding the mat away from you. Press tightly each time you roll. Make another roll with the rest of the ingredients.
- Sprinkle sesame all over the rolls and cut each roll into 6 pieces.
- Top the piecies with salmon roe and drizzle with the salad cream and cheese mixture, then serve with soy sauce.
Keywords: sushi rolls, shishamo, sushi,
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