Las Vegas Roll is one of the most popular Sushi in Las Vegas Roll. If you are interested in this famous and unique food, you can’t miss this post.
If you want to know how to make Las Vegas Roll, you can skip to the bottom of this post to find the recipe, but before that I strongly recommend you have a look at the story and the ingredients of Las Vegas Roll.
What is the Las Vegas Roll?
In this video, the Japanese-American eatery Benihana displays its Las Vegas rolls.
The Las Vegas roll is a fusion sushi roll made with ingredients from both Japan and America, with the possible exception of Benihana. Because of how the sliced rolls resemble a poker chip, it is named after Sin City.
Vegas rolls are made of sushi rice, regular nori (dried pressed seaweed), and a few fresh ingredients in the filling. The tempura batter is applied to the nori portion of the roll, which is then deep-fried.
What is in Las Vegas Roll?
Las Vegas rolls consist of cucumber, cream cheese, avocado, lightly fried tempura-battered jalapeños, and salmon (cooked or raw), wrapped in sticky rice and nori. After rolling, the entire roll is covered in tempura batter and deep-fried.
Although there are some variations among recipes, this foundation is typically followed.
For example, my recipe below follows everything else but doesn’t explicitly call for cucumbers.
Luckily, like a burrito, stovetop quesadilla or a subway, you can easily change up the ingredients and throw some in before rolling!
Try substituting some of the seafood in your Vegas roll for something new! It can be a great way to finish off leftovers or perishable frozen foods like shrimp. (If you’re worried about the side effects of shrimp or whether you can eat shrimp tails, know that the latter is a matter of personal taste and the former is unlikely to affect you with just a few rolls of sushi.)
Las Vegas Roll Calories
It can be challenging to estimate the number of calories in your typical Vegas roll due to the nature of sushi, which everyone modifies to suit their tastes.
However, Las Vegas rolls do tend to have more calories than other kinds of sushi as they’re deep fried, covered in batter, and usually include cream cheese. Ask your restaurant how many calories are in a Vegas roll at their location if you want a precise figure, or ask for the nutritional information guide. You can usually look at a sheet at fast food establishments.
If you’re only slightly curious, or you’re making Vegas rolls at home, I found the average to be around 650kcal per roll.
Las Vegas Roll Nutrition
| Total Carbs | Total Fat | Protein | Calories | |
| 1 Serving Vegas Roll | 66g | 32g | 19g | 650kcal |
1 serving = 1 roll, times these numbers by however many rolls you eat.
Vegas Roll Recipe
Las Vegas Roll Ingredients:
| – 1 medium-large whole jalapeño pepper |
| – ¼ avocado, cut lengthways like a stick of butter |
| – 2 ounces fresh, good quality Salmon from farms, if consumed raw. Sushi- or sashimi-grade labels should be sought out. ‘For raw consumption’ is also acceptable. |
| – 1 large tub of cold cream cheese |
| – 160 grams uncooked Japanese short or medium grain rice |
| – Sushi vinegar (seasoned rice vinegar) |
| – 2 nori sheets |
| – Cooking oil or a frying mix, enough to reach halfway up a sushi roll |
Tempura Batter Ingredients:
| – 1 egg yolk |
| – ⅜ of a cup or 6 tsp of all purpose flour |
| – 2 tbsp cornstarch |
| – ¼ teaspoon curry powder |
| – ½ teaspoon baking powder |
| – ½ a cup of ice cold water |
How to Make Las Vegas Sushi
1) Making the Sushi Rice
Make the sushi rice first, then prepare the rest of the ingredients. This is due to the fact that you need to set aside some time for the rice to be washed, soaked, cooked, AND cooled. If you’re making this recipe to use up leftover sushi rice, give yourself a pat on the back for halving the cooking time by ⅔!
- To start, take your 160 grams of Japanese short-grain and dump it into a bowl (if it’s not already in one). You want to choose a large bowl, and avoid using a rice washer. Make a mental note of how high the bowl was filled with rice, or measure it in cups before washing.
- Once you’re ready, place your bowl in the sink and fill it up almost the whole way with cold water, all the while (gently) scrubbing your rice. Be careful when moving the grains around the water because you don’t want to break or smush them. When the water is hazy, carefully drain it while holding the rice in place with the other hand. Repeat 3-4 times, or until the water runs as clear as possible.
- Take a sieve big enough to fit all the rice after you’ve finished washing it. Put the rice in and strain out all the water; for best results, let it strain over a bowl for 8 to 10 minutes to remove all the extra.
Cooking and Post-Cooking
- When the rice has finished straining, put it in a saucepan! Considering that rice expands when moist, be careful not to overcrowd. The ideal pan will have a heavy, thick bottom and a clear lid without any steam vents. Pour into the pan the same volume of water that you used for the rice, or about 38 cup for 160 grams of rice. Then, level the rice and leave it to soak for 20-30 minutes.
- Put the pan’s lid on and turn the heat to medium after the half hour is up. As soon as it starts to boil, cover any spouts or holes with tinfoil. Once you get to this point, keep an eye on your rice. You can tell if the lid has started to boil if you notice it steaming up and dripping with condensation. Turn the heat to low once you see it boiling and wait for twelve minutes.
- After the twelve minutes has passed, the water should have evaporated. If you’re still unsure, quickly check to see if the water has evaporated by quickly peeking under the lid. Remove it from the flame once you’re certain the water has been absorbed, but keep the lid on. Then, simply let your pan sit (lid ON) for 10 minutes.
Seasoning Your Sushi Rice
- Make ready your sushi oke/hangiri if you have one. If not, take a large baking pan or tray and spread your rice across it with a rice paddle or spatula. When transferring, avoid scraping any burnt rice into the tray or hangiri as this will affect the flavor of your sushi. Once your rice is spread, evenly pour the sushi vinegar over it before folding it in with the paddle. Until you are certain that the rice is coated or distributed evenly, repeat this motion. Be careful not to smash or press the rice too much while moving.
- When you’re done, spread the rice out evenly to cool and cover the pan with a wet kitchen towel. This will prevent the dehydration of your rice. 20 to 30 minutes will pass before the rice is ready to roll. Phew!
Create the Tempura Batter
- Fortunately, tempura batter is a bit easier to make than sushi rice. In a bowl big enough for mixing, first beat your egg yolk. It need not be fluffy, but it must be well-whisked.
- Then add the 2 tbsp corn starch, ¼ tsp curry powder, and ½ tsp balking powder to the bowl along with the 3/8 cup of flour. Well combine it with the yolk.
- After combining them thoroughly, add ½ a cup of water to the mix. Make sure that the water is ice cold, otherwise your tempura batter won’t turn out. Add it in gradually while mixing to avoid the same fate. Your tempura is prepared once you’ve mastered all of that.
How to Make a Las Vegas Roll – Prep
- After finishing all of the preparation, get ready for more preparation. But that’s the last of it, I swear! Now all you have to do is cut both the salmon and the avocado in half lengthwise. Similarly, slice (in the tub) and then scoop out a good-quality, thick cream cheese, such as Philadelphia. All you need to do is cut your jalapeo into quarters or eighths.
- Next, heat your cooking oil, making sure it’s deep enough for the finished rolls. Incorporate the jalapeo quarters completely into the batter; don’t be hesitant to even partially fill it. Carefully lower your battered peppers into the oil once it has reached the proper temperature (you can check this by dipping a wooden spoon into it).
- Be careful not to burn the jalapenos as you fry them; just fry them until the batter is firm and crispy. When they’re finished, place them on a plate with a few napkins underneath and let them cool for a while.
Rolling Your Vegas Rolls
- Now it’s time to roll! As long as the rice has sufficiently cooled, you can start this before the peppers are chilled. Take a nori sheet and cut off ¼ of it with a pair of scissors, or just by creasing and tearing.
- Make sure the textured side of your nori is facing up and toward you as you place it on a bamboo rolling mat. With a rice paddle or spatula, then, gently spread your rice onto the nori. Make sure it evenly coats the surface while avoiding the lengthways edges. Your rice should be cool; if it is still slightly steaming or feels excessively warm to the touch, wait a little longer.
- Next, arrange your fillings. Place the cream cheese first (your other fillings won’t get in the way), being careful when scooping the sticks out of the tub. Try to position them where you want on the first try, but if that doesn’t work you can gently smoosh them in the right direction. Place the salmon slices next, making sure they extend the entire length of your roll. Repeat with the fried jalapeños and sliced avocados.
- To roll the sushi, lift the edge of the bamboo mat that is closest to the fillings. Make sure to tuck and press the roll well whilst rolling, delicately applying pressure to the points where the nori meets. If necessary, gently roll your bamboo mat around the completed roll before pressing to remove extra air and make the roll tighter. To make a second roll, repeat the entire process.
Frying Your Vegas Rolls
- Once your rolls are, well, rolled, pour around half of the remaining tempura batter onto them. Make sure to coat each side, but don’t worry if it’s thin or uneven.
- Once the oil is hot enough, carefully slide or place the first roll into it (this time, it should go faster). In this way, you can add more batter because the oil should reach approximately halfway up the roll.
- Rolls can be made with more batter if necessary. Spread the batter thickly over the portion of the sushi that is sticking out first. Allow it to calm down for a moment or two before carefully turning your roll onto its side to let the new batter cook. Follow these steps for each side, then remove your roll when the batter is crisp and solid throughout or the salmon is cooked to your preference. Then, carry out this action once more with the second roll.
- Once your rolls have cooled off a bit, cut and plate them. They go well with soy sauce, unagi, mayo, and sriracha. And… You’re done! ‘How to make a Las Vegas roll’ has officially been COVERED. Serve with a wine that pairs well with sushi to upgrade your homemade sushi experience just that liiittle bit more!
Final Thoughts
Las Vegas Roll is a wonderful choice for you and your family, maybe it’s difficult to make it at first, but if you make it once, you’ll fall in love with it!
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FAQs
Las Vegas Roll Deep Fried?
Las Vegas rolls are covered in the same – or similar – batter used for tempura, and are then deep-fried until crispy, warm, and sometimes, cooked.
Las Vegas Roll Also Called What?
The Las Vegas roll is often confused for other deep-fried rolls, most often the deep-fried variety of California rolls.
Is the Las Vegas Roll Cooked?
As long as it is left to fry for long enough, or the salmon is cooked before rolling, Vegas rolls are cooked. At restaurants they may be fully cooked post-rolling via deep-frying, but it’s a good idea to double check if you can’t eat raw fish.
