LAS VEGAS ROLL SUSHI RECIPES

Steps:

• Wash and cut jalapeno peppers lengthwise, remove all seeds under running water, and slice jalapenos into long, thin strips.
• Prepare tempura batter (or buy if from the store)
• Dip the jalapenos into the tempura batter and fry in the hot oil.
• Add the seasoned rice vinegar to the cooked sushi rice and mix together.
• Place your bamboo rolling mat inside a plastic gallon bag (trust us, this makes clean up much easier, all you have to do is throw out the bag!)
• Place one half sheet of nori on the rolling mat (remember we tore the full sheet in half hamburger style) with the rough side facing up.
• ONLY ONCE THE RICE HAS COOLED, grab a handful of rice and cover the rough side of the nori leaving a 1 inch gap at the top without any rice.
• Starting 1/3 of the way up from the bottom begin to align the "guts" of the sushi roll in a horizontal line beginning with the rolled up smoked salmon, raw salmon, or canned salmon. Quick tip: canned salmon works just as well. The horizontal row of smoked or canned salmon should be about half an inch to an inch thick all the way across the rice.
• Above the smoked salmon, add a row of tempura jalapenos and avocado.
• Grab both the sushi mat and the nori and roll the mat over from the bottom until the empty space we left at the bottom is touching the other side, squeezing down on the roll to make it nice and tight and allowing to hold its shape.
• Dip the roll into the tempura batter and deep fry for 1-3 minutes or until crispy.
• Once the roll is formed and fried, it is time to add the spicy mayo sauce! There are two ways to do this:1) The easy way is to just spread it across the top of the roll with a fork2) The "Instagram-worthy-way" is to put the spicy mayo sauce in a small bag, cut off the corner and then push the sauce out of the bag while doing zig-zags up and down the roll.
• Place the roll on a cutting board and get a knife and damp paper towel. Cut the toll into 8 equal sizes (easiest if you start by cutting the roll in half). Before you make each cut DAMPEN THE KNIFE WITH THE PAPER TOWEL or else the roll will fall apart when you slice through it.
• Serve with soy sauce, take some pictures for your friends, and enjoy!

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.