We just returned from a week in Cabo San Lucas, Mexico where we ate like kings. Anytime we go on vacation to a beach destination, we try to eat as much seafood as possible because it’s always so fresh and just tastes so much better. Our last night in paradise, we ate some amazing sushi and it brought me back to one of my favorite sushi rolls in Dallas. It’s called the Bahama Roll and it is served at Sasa Sushi in Deep Ellum.

The Bahama Roll is your typical California Roll, but what makes it so delicious are the toppings they put on top of the roll. Big chunks of fresh ahi tuna, diced jalapeños, chopped mango and diced cherry tomatoes. It’s all mixed in with a delicious spicy creamy ponzu sauce and then placed on top of the roll. Each bite will transport you back to the tropics and your tastebuds will be ecstatic.

Sushi Rolls are not as intimating to make at home as they might appear to be on the surface. Besides the ingredients, all that you really need is a sushi bamboo mat, Saran Wrap and a good Chef’s knife with a bowl of water for dipping the knife. Using a knife that has been dipped in water helps to cut the roll without the rice sticking to it.

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Bahama Roll

5 from 1 vote

Recipe by Flip Flop Foodies Course: SushiCuisine: JapaneseDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 3/4 cup 3/4 uncooked white rice

• 1 tbsp 1 vinegar

• 1/2 tbsp 1/2 sugar

• 1/2 tsp 1/2 salt

• California Roll:

• 1/2 1/2 sliced avocado

• 1 tbsp 1 lemon juice

• 6 sticks 6 imitation crab sticks, shredded

• 2 tbsp 2 mayonnaise

• 1 tsp 1 chili pepper powder

• 1 tsp 1 paprika

• 1 tsp 1 roasted sesame seeds

• 1 sheet 1 nori seaweed

• Spicy Creamy Ponzu:

• 6 tbsp 6 mayonnaise

• 2 tbsp 2 ponzu

• 1 1/2 tbsp 1 1/2 fresh cilantro, chopped

• 1 1/2 tsp 1 1/2 fresh ginger, grated

• 1 1/2 tsp 1 1/2 fresh lime juice

• 3 pinches 3 cayenne pepper

• Toppings:

• 1/2 cup 1/2 ahi tuna, diced

• 1 1 roma tomato, diced

• 1 1 jalapeno, diced

• 1 1 mango, diced

• 1 – 2 tbsp 1 – 2 masago

• Micro greens, for garnish

Directions

• California Roll:
• Bring the vinegar, sugar, and salt to a boil to dissolve the sugar and salt. Cook the rice according to directions.  Once the rice is cooked, loosen the rice, and evenly sprinkle with the sushi vinegar while the it is still warm. With a wooden spatula, mix using a cutting motion so as not to mash the rice grains. Use a handheld fan to dispel the steam and to bring out the luster of the rice.
• Peel and remove the pit from the avocado, slice lengthwise into 4 equal slices and sprinkle with lemon juice. Combine the chili pepper and paprika powder to the mayonnaise, adjusting the spiciness and color, and add the shredded imitation crab sticks.
• Spread the sushi rice evenly on the cut in half sheet of nori, flip over, and form 2 rows of avocado and imitation crab. Roll with a sushi rolling mat covered in plastic wrap.
  When finished rolling, top with roasted sesame seeds, use the sushi mat to press down and neaten the roll.
• Cut into 6-8 equal pieces using a damp knife, and it is done. Be sure to wet the knife after each cut, and don’t cut by dropping the knife straight down into the roll, but by sawing the roll.
• Spicy Creamy Ponzu Sauce:
• Whisk ingredients in small bowl. Chill.
• Bahama Roll:
• Mix tuna, tomatoes, mango and jalapeños into spicy creamy ponzu sauce.
• Place this mixture on top of the Spicy California Roll and top with masago and micro greens

Inspired by Sasa Sushi – Dallas, TX