Latin Sushi Recipe (Sushi Latino)
Latin Sushi is easily one of my favorite foods... ever! In this recipe I combine shrimp tempura with tropical ingredients like sweet plantains, and avocado for the ultimate fusion of Japanese and Caribbean flavors.
Equipment
- 1 Air-fryer see notes for links
- 1 bamboo sushi rolling mat
- parchment paper or saran wrap
- chopsticks
Ingredients
Sushi Rice
- 2 tazas short grain white rice
- 2 tazas water
- 1/2 tbsp sal
- 1/4 taza sugar
- 1/3 taza rice vinegar
Sushi Filling
- 1 sushi nori sheet
- 2 pieces shrimp tempura Trader Joe's
- 1/2 cucumber julienned
- 1/2 carrot julienned
- 1/4 avocado cut into thin strips
Sushi Toppings
- 1/4 taza aceite de canola can use corn, peanut, or avocado oil
- 1 ripe sweet plantain sliced into thin strips, lengthwise
- sesame seeds black and white
- scallions thinly sliced
- eel sauce
- spicy mayo
Instructions
Sushi rice
- Place a pot over high heat. Add the water and rice to the pot and stir well. Bring to a boil. Turn the heat down to low and cover the pot. Cook for 25 minutes.
- Uncover the rice and fluff it up a bit. Allow to cool for about 15-20 minutes.
- In a bowl, combine rice vinegar, salt, and sugar. Stir well until everything is dissolved.
- Drizzle the mixture over the rice, a little at a time while stirring. Keep fluffing the rice until it is evenly coated.
Sushi Filling
- Place shrimp tempura in an air fryer. Cook at 375℉ for 10 minutes, flipping halfway.
- Julienne carrot and cucumber. Cut avocado into thin slices.
Sushi toppings
- Slice the sweet plantain lengthwise into thin strips, about 3 long slices.
- Add oil to a frying pan. Fry the sweet plantain until golden brown, about 5 minutes on each side.
- Thinly slice scallions and set aside.
- Fill squeeze bottles with the sauces so you can get a nice drizzle on the sushi. (I linked my favorite squeeze bottles in the notes below.)
Assemble sushi
- Place the bamboo sushi rolling mat on a flat surface. Place a sheet of parchment paper or saran wrap on top to prevent food from sticking to it.
- Place a nori sheet on the parchment paper. *Note: Trim the nori sheet to your desired size.
- Add sushi rice on top of the nori sheet. With damp fingers, spread the rice into a thin, even layer. Be sure not to leave any open gaps.
- Sprinkle the rice with sesame seeds. I like using a mix of black and white sesame seeds.
- Flip the nori sheet over. *Note: If you want the nori on the outside of the sushi roll, don't flip it over. Place the shrimp tempura on the nori sheet, with the tails facing outwards.
- Add slices of carrots, cucumber, and avocado.
- Gently lift the bottom of the bamboo mat up and carefully roll the sushi. Press and shape the roll as you go. Apply pressure so you get a firm roll.
- When you reach the end of the nori sheet, apply cold water to seal the edge of the nori sheet.
- Place the long strip of sweet plantain on top of the sushi roll.
- Slice the sushi roll in half with a sharp knife on a cutting board. Then cut each half into four pieces, so you end up with 8 pieces of sushi. To get a nice clean cut, wet the knife with water each time you make a slice.
- Drizzle the sushi roll with eel sauce and spicy mayo. Sprinkle with sesame seeds and sliced scallions. Serve and enjoy!
Video
Notes
How to make eel sauce:
- ½ taza soy sauce
- ½ taza white sugar
- ½ taza mirin (Japanese sweet wine)
How to make spicy mayo:
- 1/2 cup mayonnaise
- 4 tbsp sriracha
- 1/8 tsp sesame oil (optional)