How to Make A Mexican Sushi Roll

Mex­i­can Sushi Roll with Shrimp Tempura

Today we will dis­cuss the Mex­i­can sushi roll; con­sist­ing of crunchy shrimp tem­pura, creamy avo­cado, and with the salty masago on the out­side it is a sim­ple yet ele­gant roll. To start off I must con­fess I cheat a lit­tle, I buy shrimp tem­pura pre­made from the freezer sec­tion at the gro­cery store, just pop them right in the toaster oven for about 10–15 min­utes, and let then let them cool for a bit. Next is the avo­ca­dos, I use Haas avo­ca­dos for sushi. A per­fectly ripe avo­cado should give a lit­tle bit but you should not be feel air pock­ets and the out­side skin should be medium brown. Finally there is the masago, if you’re not a fan of masago or you haven’t tried it I rec­om­mend that you to try it first before you decide not use it. If you’re not a fan of masago you can put sesame seeds on the out­side or maybe even top it with some spicy shrimp.