Let’s face it, we all need more sushi in our lives. But, unless you buy the questionable grocery store stuff, it can be so EXPENSIVE! In the past, I have always been underwhelmed by the sushi I’ve made at home. It was OK, but nothing like those crazy rolls that you can get at the nice sushi places! This time, I was on a mission to make a restaurant-quality roll, that is easy to make at home.
This roll was inspired by one of Ben and my favorite rolls at our local sushi restaurant, Kemosabe. Their roll is called the Curtis-C roll and has a tempura Anaheim pepper, cream cheese and Yellowtail tuna. We LOVE shishito peppers, so why not make a tempura shishito pepper? This roll is definitely in the Top 3 for my all-time favorite sushi rolls, restaurant or not! Plus, it is so beautiful that you guests will hardly believe you made it at home.
You can get the recipe for the sushi rice from my other post here.
Yield: 4 rolls