The Latino Roll is a fusion sushi roll that combines creamy avocado, succulent shrimp, and tangy cream cheese, all wrapped in nori and sushi rice. Topped with spicy mayo, eel sauce, and masago, it's a flavorful delight with a hint of spice.
Ingredients: 2 cups sushi rice. 4 nori seaweed sheets. 1 avocado, sliced. 1/2 lb cooked shrimp, peeled and deveined. 1/4 cup cream cheese. 1/4 cup spicy mayo. 1/4 cup eel sauce. 1/4 cup masago fish roe. Soy sauce, for serving. Wasabi, for serving. Pickled ginger, for serving.
Instructions: Prepare sushi rice according to package instructions. Lay a sheet of nori on a bamboo sushi mat. Spread a layer of sushi rice over the nori, leaving about 1/2 inch of space at the top. Arrange avocado slices, shrimp, and cream cheese along the center of the rice. Roll the sushi tightly using the bamboo mat. Slice the roll into 8 equal pieces. Drizzle spicy mayo and eel sauce over the top of the roll. Sprinkle masago on top for garnish. Serve with soy sauce, wasabi, and pickled ginger.
Prep Time: 30 minutes
Cook Time: 0 minutes
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