Recipes

Baked Langostino Roll

Yield :
2 sushi rolls
Prep Time:
35 minutes
Cook Time:
20 minutes

Ingredients

Sushi Rice

  • 1 cup Calrose rice
  • 1 cup water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon kosher salt

Roll

  • 2 sheets nori
  • Prepared sushi rice
  • ½ cup imitation crab, shredded
  • ½–1 avocado, sliced

Langostino Topping

  • 8 oz cooked langostino tails
  • ½ cup imitation crab, shredded 
  • 3 tablespoons japanese mayo
  • 1–2 tablespoons sriracha, to taste

Toppings

  • Eel sauce
  • Masago
  • Green onion, thinly sliced
  • Red onion, very thinly sliced

Directions

  1. Rinse the rice in cold water until the water runs mostly clear. Drain well, then cook with 1 cup of water in a rice cooker or on the stovetop according to package directions.
  2. While the rice cooks, combine the rice vinegar, sugar, and salt in a small bowl. Microwave for 15–20 seconds or warm gently until the sugar and salt dissolve.
  3. Transfer the cooked rice to a wide bowl. Gently fold in the seasoned vinegar while the rice is still warm, being careful not to mash the rice. Let it cool until room temperature or just slightly warm.
  4. In a bowl, combine the chopped langostino, chopped crab, mayo, and sriracha. Mix until creamy and evenly coated. Taste and adjust with more sriracha if desired. If the langostino is watery after thawing, pat it dry first so the topping stays thick.
  5. Place a sheet of nori shiny-side down on a bamboo mat lined with plastic wrap. With wet hands, spread a thin, even layer of sushi rice over the nori. Flip the nori over so the rice is facing down.
  6. Add crab and avocado across the center of the nori. Roll tightly, using the mat to shape it into a firm roll. Repeat with the second roll.
  7. Slice each roll into 8 pieces using a very sharp, slightly wet knife.
  8. Place the sliced rolls on a foil-lined baking sheet. Spoon the spicy langostino crab mixture generously over the top of each roll.
  9. Bake at 400°F for 5–7 minutes, then broil for 1–2 minutes, or until the topping is warm, lightly golden, and bubbly. Watch closely so it does not burn.
  10. Drizzle with eel sauce, then lightly torch the top until caramelized and glossy.
  11. Finish with masago, sliced green onion, and very thinly sliced red onion. Serve immediately.