Thursday. August.13.09

omg roll

Introducing the Oh My God Roll

Welcome back Viewers!  Another Thursday means another sushi post!  Today we celebrate the creation of the OMG Roll.  “What’s that?” you say.  If you love philly rolls, shrimp tempura rolls, and volcano rolls then imagine this as ALL of those wrapped into ONE!  You got the smoked salmon, the cream cheese, the shrimp tempura, the scallions, the masago, and the volcano sauces all on one plate.  If you like sushi but you’re not too into the raw stuff then this roll will knock your socks off!  I love raw sushi but I still love this roll when I’m in need of some comfort food.  The name derived from people saying “oh my god” after I make it for them.

Sushi Video : How to make an Oh My God Roll recipe ( OMG Roll )


Sushi Recipe



The Preparation

Sushi Tools

  • Cutting Board
  • Knife
  • Wrapped Bamboo Mat
  • Plate

Sushi Ingredients

  • Sushi Rice -Palm Full
  • Nori -1/2 Sheet
  • Sesame Seeds
  • Two Shrimp Tempura
  • Two Pieces of Cream Cheese Approx. 3.5 x 0.25 x 0.25 inches
  • Two Nigiri Slices of Smoked Salmon Approx. 3.5 x 1 x 0.125 inches
  • Masago aka Smelt Roe aka Orange fish eggs Approx. 1 pinch or 2
  • Scallions Approx. 1 pinch or 2

Sushi Sauces:

  • Spicy Mayo
  • Eel Sauce

The Extra:

  • Plastic Wrap
  • Unwrapped Bamboo Mat

The Creation:

  • First, place a 1/2 sheet of Nori onto a Chopping Board.
  • Spread the Sushi Rice onto the Nori.
  • Sprinkle Sesame Seeds onto the rice.
  • Flip the rice patty*, rice side down, onto the Wrapped Bamboo Mat.
  • Place two the two Shrimp Tempura onto the Nori side of the rice patty.
  • Place two the two pieces of Cream Cheese onto the Nori side of  the rice patty.
  • Now make sure the patty is centered and about a half inch from the bottom of the wrapped bamboo mat.
  • Use your thumbs to hold the end of the wrapped bamboo mat and your eight other fingers to hold the ingredients.  Roll until  you see the edge of the wrapped bamboo mat and the edge of the rice patty touch down onto the top of the rice patty.  Now tuck everything in by pushing inward with your fingers.  Lift up the wrapped bamboo mat and slide forward to close the patty into a roll.  Using this technique of sushi rolling will have an end result of perfectly round shaped sushi.
  • Now that you have the roll, place two nigiri* pieces of Smoked Salmon on top of the roll, long ways.  The Smoked Salmon should cover entirely or most of the roll.
  • Place Plastic Wrap over the roll.
  • Tighten the Plastic Wrap to the roll by using an Unwrapped Sushi Mat.  Using a Wrapped Sushi Mat will cause the Plastic Wrap to stick to to Wrapped Sushi Mat.
  • Use a Knife to cut the roll into eight symmetrical pieces.
  • Arrange each piece diagonally moving horizontally from left to right onto a Plate.  The arrangement of the roll in this fashion will extend the length of the roll in presentation and allows visibility of the ingredients inside.
  • Next, apply the Spicy Sauce moving horizontally from left to right while moving the sauce bottle in an up and down motion.
  • Repeat the previous process with the Eel Sauce.
  • Grab a pinch or two of Masago and splash it across and onto the roll.
  • Repeat the Previous process with the Scallions.
  • Garnish with Ginger and Wasabi if you prefer.

Enjoy!