Caterpillar Roll
An inside-out sushi roll topped with thinly sliced avocado arranged to resemble a caterpillar's back. This visually striking roll combines fresh seafood, creamy avocado, and perfectly seasoned sushi rice.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 12g
Ingredients
- 8 pieces sushi-grade cooked shrimp, halved lengthwise
- 2 sticks imitation crab stick (surimi)
- 1 whole ripe avocado
- ¼ whole cucumber, julienned
- 1.5 cups sushi rice, cooked and seasoned
- 1 whole nori (seaweed sheet)
- ½ teaspoon rice vinegar
- ½ teaspoon wasabi
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame seeds
Instructions
- 1
Set up your sushi rolling station. Place a bamboo sushi mat on your work surface and cover it with plastic wrap — this prevents rice from sticking and makes cleanup easier. Have a small bowl of water mixed with 0.5 teaspoon rice vinegar nearby for wetting your hands and knife.
- 2
Prepare the filling ingredients. If using imitation crab sticks, peel away the plastic wrapping and slice each stick lengthwise into 3 thin strands. Pat the sushi-grade shrimp halves dry with paper towels — damp shrimp will make your roll soggy. Peel and pit 1 ripe avocado, then slice it lengthwise into thin strips about 1/4-inch thick. Have 0.25 cucumber julienned (cut into thin matchsticks) and ready.
- 3
Lay 1 nori sheet shiny-side down on your prepared bamboo mat. Wet your hands with the rice vinegar water. Spread about 3/4 cup of seasoned sushi rice evenly across the nori, leaving a 0.5-inch border at the top edge. The rice layer should be about 1/4-inch thick — this helps the roll hold together without being too thick.
- 4
Flip the nori and rice over so the rice is on the bottom against the mat and the nori faces up. This is the key to an inside-out (uramaki) roll. Spread 0.5 teaspoon of wasabi in a thin horizontal line across the center of the nori.
- 5
Layer your filling along the wasabi line: arrange the 8 shrimp halves in a row (pink side facing down against the nori for visual appeal), then place 2 crab strands next to the shrimp, followed by the cucumber julienne. Keep the filling compact and centered — too much filling will cause the roll to burst when you slice it.
- 6
Using the bamboo mat, roll the nori tightly away from you, using your fingers to hold the filling in place as you roll. Once you've rolled three-quarters of the way, wet the exposed top edge of the nori with a damp finger, then complete the roll and press gently to seal. Let it rest seam-side down on the mat for 30 seconds.
- 7
Slice the roll into 6 to 8 pieces. Wet your sharp knife with the rice vinegar water and wipe it clean between each cut — this prevents the rice from sticking and keeps each piece intact and beautiful. You should see the shrimp and crab filling visible on both the top and bottom of each slice.
- 8
Arrange the caterpillar pattern. Lay the avocado slices on top of each sushi piece in an overlapping, curved pattern so they drape over the rice and mimic a caterpillar's segmented back. Sprinkle 1 tablespoon of sesame seeds over the avocado as the caterpillar's 'feet' for texture and visual detail.
- 9
Plate immediately. Arrange the roll pieces in a line on a plate to emphasize the caterpillar silhouette. Serve with 2 tablespoons of low-sodium soy sauce on the side for dipping, a small dollop of wasabi, and pickled ginger if desired. Eat right away while the texture contrast between creamy avocado, tender shrimp, and crispy nori is at its best.
Tools you’ll need
- bamboo sushi mat
- plastic wrap
- small bowl
- sharp sushi knife or chef's knife
- cutting board
- paper towels
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