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Bart's Yummy Scallop & Unagi Sushi Rolls

THESE ARE 2 TYPES OF SUSHI ROLLS EXPLAINED BELOW

© 2024 by Bart Smith

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    RECIPE INTRODUCTION

    I love sushi rolls, don’t you? If you do, then you’re in store for two of my favorites, which I’m actually recreating from a fav’ sushi roll restaurant I’ve been going to for almost 20 years.


    Anyhow, one of these sushi rolls has sautéed baby scallops or mini lobster tails (e.g., Langostino Tails from Trader Joes; if you can find them) in it and the other sushi roll has baked unagi slices over a salmon roll with unagi sauce poured on top.


    I call them each by their own creation: (#1) Sautéed Lobster Roll and (#2) "Hungry" Unagi Roll. C'mon, let's get at 'em!

    Sautéed Lobster Sushi Roll

    EQUIPMENT NEEDED

    EQUIPMENT TO MAKE MY SUSHI ROLLS

    ❑  RICE COOKER

    I'll use a rice cooker to cook up my rice for each roll. It’s fast, easy and convenient.

    FRYING PAN

    This is used to sauté your mini lobster tails (e.g., Langostino Tails from Trader Joes). An alternative to the mini lobster tails would be shrimp or baby scallops.

     TOASTER OVEN

    I'll use the toaster oven to heat up my unagi (freshwater eel). I’ll wrap up the unagi in tinfoil so I can warm it up and easily remove it after it’s done baking.

     SUSHI MAKING KIT

    Everything in this sushi making kit will help you make sushi rolls at home! Just get the ingredients listed below, get the kit and start having fun making sushi rolls at home like I do.

    INGREDIENTS NOTICE

    I will not lie, it is extremely helpful (when making these rolls) if you live near Asian markets / grocery stores. Check your local area to see if there are any Asian or Japanese markets. When I lived in Costa Mesa, CA, I was 10 minutes from Tokyo Central, Seiwah Market and a Mitsuwa grocery store. In Las Vegas, there is a Japanese grocery store called Nakata Market as well as a 99 Ranch Market. Among these Asian type stores, you'll always find the best deals on seafood and other ingredients needed to make my sushi rolls among other Asian dishes I make. Otherwise, either order certain ingredients online from Amazon.com or other specialty websites or shop your local grocery store for what's asked for below or similar alternatives. Hey, best of luck!

    CALIFORNIA ROLL

    California Rolls will serve as the foundation (or bottom section) for both my  Sautéed Lobster Roll and my "Hungry" Unagi Roll. What fish/meat you put in the center of your California roll is up to you, but here's what I like to do ...

    INGREDIENTS

    ❑ Rice (1-2 cups cooked rice will make several rolls; how many are dining with you and how many rolls do YOU want? I know for me? I want 2, maybe 3, rolls all to myself! 

    ❑ 1 Avocado (optional; peeled, sliced in long match-like sticks)

    ❑ 1 Cucumber (optional; peeled, sliced in long match-like sticks)

    1 handful of crab meat (sliced in long sticks) or I like to use pre-cooked pink salmon.

     Sriracha Mayo (optional; layer a small amount inside, but for sure, you'll need it on the outside on top of your roll).

    DIRECTIONS

    #1 — Cook 2 cups of white rice in rice cooker

    #2 — Slice avocado in long match-like sticks

    #3 — Slice peeled cucumber in long match-like sticks

    #4 — Using sushi kit, make 1-2 California rolls; again, how many rolls are desired/needed?

    #5 — Lay rice down as your base/foundation and then lightly layer ingredients on top of the rice

    #6 — Lay crab meat (sliced in long sticks) or pre-cooked pink salmon on top of any ingredients and rice

    #7 — Close sushi roll equipment to form a compressed roll. Then, slice your roll into about 6-8 slices and set aside.

    BART'S SAUTÉED
    LOBSTER ROLL

    Sautéed Lobster Sushi Roll

    INGREDIENTS

    As mentioned above, California Rolls are the foundation for both of my fav' sushi rolls. So, that being said, let's get at it:

    California roll (directions to make are above)

    10 mini lobster tails, or alternatively, 10 baby shrimps or 1 cup of baby scallops. 

    ❑ Sriracha Mayo (warm up on stove and layer on top)

    ❑ Salmon Roe (optional, if not available in your area; these are fish eggs; sprinkled on top of your roll). Here's a link to the smaller fish eggs.

    Green Onions (sliced and sprinkled on top of roll)

    Unagi sauce (poured in a zigzag fashion on top of roll)

    DIRECTIONS

    #1 — Take the California roll you just made/sliced and place each piece flat on a serving plate and not on their sides. See Sautéed Lobster Roll photo above.

    #2 — Sauté your mini lobster tails in sesame oil for 7 minutes, then place ton top of the California rolls.

    #3 — Warm up the Sriracha Mayo on stove for 7 min and then layer on top of your roll.

    #4 — Sprinkle fish eggs on top of your roll

    #5 — Pour either teriyaki sauce or unagi sauce on top of your roll

    #6 — Add 2 tablespoons of sliced green onions on top

    #7 — DINE AWAY!!!! Oh, pour unagi sauce in a side bowl for dipping your roll pieces into if you like ... I do!

    SAUTÉED LOBSTER ROLL
    SAUTÉED LOBSTER ROLL
    SAUTÉED LOBSTER ROLL
    SAUTÉED LOBSTER ROLL

    BART'S "HUNGRY"
    UNAGI ROLL

    Unagi

    INGREDIENTS

    California roll (directions to make are above)

    ❑ Unagi (fresh water eel; see if you can find this available in your local Asian or Japanese market; shop around for best price). I do. 

    ❑ Sriracha Mayo (warm up on stove and layer on top)

    Unagi (eel) sauce to pour on top of your roll

    Baby salmon roe (optional, if not available in your area; these are tiny fish eggs; sprinkled on top of your "Hungry" Unagi Roll).

    ❑ Tempura flakes (sprinkled on top)

    UNAGI SAUCE

    DIRECTIONS

    #1 — Take the California roll you just made/sliced and keep it in a roll with each piece on its side and not flat on a plate. See "Hungry" Unagi Roll photo above.

    #2 — Warm up your unagi (wrapped in tinfoil with a little bit of unagi sauce on it) in the toaster oven for 10-15 minutes at 250°. While your unagi warms up, start making this roll. When done, remove from toaster oven, and slice unagi in 2" long slices to place on each cut slice of your California roll.

    #3 — Warm up the Sriracha Mayo on stove for 7 min and then layer on top of your roll.

    #4 — Sprinkle fish eggs on top of your roll

    #5 — Sprinkle tempura flakes on top and around roll 

    #6 — Gently pour unagi sauce in a zigzag pattern on roll 

    #7 — DINE AWAY!!!! Oh, pour unagi sauce in a side bowl for dipping your roll pieces into if you like ... I do!


    UNAGI (FRESH WATER EEL)
    UNAGI (FRESH WATER EEL)
    UNAGI (FRESH WATER EEL)
    UNAGI (FRESH WATER EEL)

    BART SMITH'S
    SUSHI ROLLS

    Knowing how to make these most heavenly sushi rolls is a skill everyone should learn. Once you do, at any time, you can transport yourself to Tokyo, Japan and imagine yourself dining on some of the most amazing sushi rolls ever to be enjoyed.

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