Best 6 Tampa Sushi Rolls Recipes

HILLBILLY SUSHI ROLLS

Steps:

• Bring a large pot of water to a strong boil.
• Remove the woody stems from the collard greens using the tip of a sharp knife.
• Carefully lower the collard greens into the boiling water with a steamer basket or a long pair of tongs. Cook over high heat until the collards lose their starchy rigidity and become pliant, about 1 minute, then carefully remove from the water and lay on a paper-towel-lined plate. Allow the greens to cool before handling.
• Meanwhile, prepare a smoker or grill for indirect cooking at 225 degrees F.
• Drain the stewed tomatoes of their juice (reserve the juice) and add the tomatoes to a disposable aluminum pan. Place tomatoes in the smoker. Allow to smoke until the tomatoes acquire a savory smoky fragrance, about 1 hour. Remove the tomatoes.
• Puree the smoked tomatoes into a thick sauce in a blender. If the tomatoes are too thick, thin the puree with the reserved tomato juice. Keep warm.
• Fill a large pot with cold water. Mince the sweet potatoes into roughly 1/2-inch cubes. Add the sweet potatoes to the cold water.
• Bring to a boil over high heat. Cook until sweet potatoes can be easily pierced with a knife, about 20 minutes. Drain in a colander and let cool.
• Meanwhile, add 3 cups water to the rice in a saucepot. Bring to a boil, then cover and reduce to a simmer. Cook until rice is fluffy and the water has either cooked into the rice or evaporated off.
• Combine sweet potatoes, brisket, rice and jalapeno jelly in a large bowl.
• Whisk the heavy cream and horseradish into the sour cream in medium bowl. Season with a touch of lemon juice and salt. Keep cool.
• Assembly: On a clean cutting board, lay one blanched collard green on top of another, orienting them so that the stem seams do not line up and weaken the finished roll. Along the center line of the greens, add one quarter of the sweet potato filling mixture. Tightly roll the greens over the filling like a wide sleeping bag, then slice into 1-inch-wide pinwheels. Repeat with remaining greens and filling.
• Spread a 2-ounce ladle of the smoked tomato puree on a plate.
• Carefully transfer the rolls to the plate with a long spatula. Finish with a zig-zag drizzle of horseradish crema.

PHILADELPHIA ROLL RECIPE BY TASTY

Steps:

• Season the sushi rice with the rice vinegar, fanning and stirring until room temperature.
• On the rolling mat place one sheet of nori with the rough side facing upwards.
• Wet your hands and grab a handful of rice and place it on the nori. Spread the rice evenly throughout the nori without smushing the rice down.
• Arrange, in a horizontal row 1 inch (2 cm) from the bottom, smoked salmon, cream cheese, and cucumber.
• Grabbing both nori and the mat, roll the mat over the filling so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll. Squeeze down along the way to keep the roll from holding its shape.
• Transfer the roll onto a cutting board. Rub a knife on a damp paper towel before slicing the roll into six equal portions.
• Enjoy!

SUSHI ROLL

Steps:

• In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.
• Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.
• Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
• Cut each roll into 4 to 6 slices using a wet, sharp knife.

TAMPA SUSHI ROLLS

Steps:

• Heat oil in a deep fryer to 350 degrees.
• Dredge grouper in tempura flour then dip in tempura batter and deep fry for 1 1/2 mins, set aside.
• Spread sushi rice out on bamboo mat about 8"x 8" square.
• (dip fingers in water to keep rice from sticking to them) Toast nori over an open flame, just til crispy, lay sheet over rice.
• Spread mayo on bottom edge of nori sheet, add grouper and onion slivers.
• Start at bottom and roll, rice should be on the outside if done right.
• (sort of like a jelly roll) Cut into 8 pieces, lay flat and sprinkle sesame seeds on top.
• Serve with japanese soy sauce, wasabi and pickled ginger.
• Enjoy!

CALIFORNIA SUSHI ROLLS

Steps:

• In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved., Transfer rice to a large shallow bowl; drizzle with vinegar mixture. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 2 hours ahead and stored at room temperature, covered with a damp towel. Do not refrigerate.), Sprinkle toasted and black sesame seeds onto a plate; set aside. Place sushi mat on a work surface so mat rolls away from you; line with plastic wrap. Place 3/4 cup rice on plastic. With moistened fingers, press rice into an 8-in. square. Top with one nori sheet., Arrange a small amount of cucumber, crab and avocado about 1-1/2 in. from bottom edge of nori sheet. Roll up rice mixture over filling, using the bamboo mat to lift and compress the mixture while rolling; remove plastic wrap as you roll., Remove mat; roll sushi rolls in sesame seeds. Cover with plastic wrap. Repeat with remaining ingredients to make eight rolls. Cut each into eight pieces. Serve with soy sauce, wasabi and ginger slices if desired.

WAYNIMOTO'S CALIFORNIA SUSHI ROLLS

Steps:

• Rinse rice well at least a half dozen times.
• I use a rice cooker for cooking the sushi rice. Add rice to rice cooker and fill the rice cooker to the 2 cup mark with cold water, and cook until done. If you do not have a rice cooker, cook as per directions on rice bag.
• Meanwhile, Mix rice wine vinegar, sugar and salt, together in bowl and microwave until sugar and salt are dissolved.
• When rice is cooked, place in Oke or large glass bowl. Mix lightly with rice wine vinegar mixture.
• Fan rice until completely cooled, I put mine under a ceiling fan to cool.
• Wrap bamboo rolling mat with plastic wrap.
• Sprinkle sesame seeds and poppy seeds over plastic wrap.
• Spread rice over plastic wrap, place nori sheet on top of rice.
• Lay smoked salmon on top of nori, add shrimp, avocado, cucumber, carrots and proceed with rolling.
• Slice the rolls into ½ inch pieces.
• Serve with soy sauce, ginger and wasabi.