A Benihana icon in Las Vegas. If you’re intrigued about this new(ish) distinctive meal, keep reading to have your questions answered! Today, we’ll go over the fundamentals of the Vegas roll, such as what it’s constructed of, as well as address some commonly asked questions. If you want to learn how to create Las Vegas rolls, go to the end! Sushi rice, too. And maybe some tempura batter as well!

Las Vegas Roll – The Basics

What Is The Las Vegas Roll?

In this video, Benihana, a Japanese-American restaurant, shows off their Las Vegas rolls.

The Las Vegas roll is a Japanese-American fusion sushi roll with an unknown origin, maybe from Benihana. It’s called after Sin City because the sliced rolls have the look of a poker chip.

The stuffing for Vegas rolls consists of a few fresh items that are covered by sushi rice and wrapped in normal nori (dried pressed seaweed). The nori portion of the roll is deep fried after being covered in tempura batter.

What Is In Las Vegas Roll?

Cucumber, cream cheese, avocado, gently fried tempura-battered jalapeos, and salmon (cooked or raw) are wrapped in sticky rice and nori in Las Vegas rolls. After rolling, the whole roll is covered in tempura batter and deep-fried.

There may be minor variances across recipes, but they will typically adhere to this basic structure.

For example, my recipe below does everything else but does not specify cucumbers.

Fortunately, you can quickly mix up the ingredients and add some in before rolling, much like a burrito, stovetop quesadilla, or subway!

Try adding some exotic seafood to your Vegas roll to spice it up! It’s a terrific way to use up leftovers or frozen food that doesn’t keep forever, such as shrimp. (If you’re concerned about shrimp side effects or whether you can eat shrimp tails, remember that the latter is a matter of personal preference and the former is unlikely to impact you with just a few rolls of sushi.)

Las Vegas Roll Nutrition

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Las Vegas Roll Calories

Since everyone customizes their sushi to their liking, it may be difficult to calculate the calories in your regular Vegas roll.

Nevertheless, since they are deep fried, battered, and generally incorporate cream cheese, Las Vegas rolls have more calories than other types of sushi. If you want a precise figure, ask your restaurant how many calories are in a Vegas roll, or request the nutritional information guide. Most fast food restaurants will provide a sheet that you may look at.

If you’re simply somewhat interested, or creating Vegas rolls at home, the average is roughly 650kcal per roll.

Vegas Roll Recipe

about 2 full sushi rolls (4-6 people)

Las Vegas Roll Ingredients:

Tempura Batter Ingredients:

How to Make Las Vegas Sushi

1) Making the Sushi Rice

Make the sushi rice first, before proceeding with the rest of the recipe. This is due to the fact that the rice must be cleaned, soaked, cooked, and chilled. Sushi rice takes a lot of labor! If you’re preparing this recipe to use up leftover sushi rice, congratulate yourself on reducing the cooking time!

1. To begin, place your 160 grams of Japanese short-grain in a bowl (if its not already in one). You should use a big bowl instead of a rice washer. Before cleaning, make a mental note of how full the bowl was with rice, or measure it in cups.
2. When you’re ready, put your bowl in the sink and fill it nearly to the top with cold water while (gently) cleaning your rice. You don’t want to shatter or smush the grains, so move them about carefully in the water. Pour the turbid water out gently while shielding the rice with your other hand. Repeat 3-4 times more, or until the water flows clean.
3. Take a sieve big enough to accommodate all of the rice when you’ve done washing it. Throw in the rice and drain out all of the water. Your best chance is to strain it over a bowl for 8-10 minutes to get all of the excess out.

Cooking And Post-Cooking

1. After your rice has finished straining, transfer it to a saucepan! Make sure it’s not overly stuffed since rice swells when wet. The ideal pans have a thick, sturdy bottom and a clear cover with no steam spouts. Pour in the same quantity of water as you did the rice, so for 160 grams, that’s around a cup of water. The rice should then be leveled and let to soak for 20-30 minutes.
2. Close the cover of the pan and set it on medium heat when the half hour is up. Tinfoil any spouts or holes and wait for it to start boiling. Keep an eye on your rice after you’ve reached this phase. If you see the lid heating up and dripping with condensation, it has most certainly begun to boil. When you detect it boiling, reduce the heat to low and wait 12 minutes.
3. The water should have evaporated at the end of the twelve minutes. If you are unsure, rapidly double-check by peeping beneath the lid to see whether the water has evaporated. After you are certain that the water has been absorbed, turn off the heat but do not remove the lid. Just leave your pan (lid ON) for 10 minutes.

Seasoning Your Sushi Rice

1. coated. When moving, take care not to crush or squeeze the rice too much. Hangiri while transferring since it will affect the flavor of your sushi. Pour the sushi vinegar equally over the rice before folding it in with the paddle. Continue this process until the rice is uniformly spread. Prepare it for usage, hangiri. If not, spread your rice onto a large baking sheet or tray using a rice paddle or spatula. Don’t scrape any burned rice into the tray. If you have a sushi oke, that’s great.
2. After you’re done, spread the rice out evenly to cool and cover the pan with a moist dish towel. This will protect your rice from drying out. After 20-30 minutes, the rice will be ready to roll! Phew!

2) Create the Tempura Batter

1. Thankfully, tempura batter is less difficult to prepare than sushi rice. Begin by beating your egg yolk in a large mixing dish. It doesn’t have to be fluffy, but it should be smooth.
2. Following that, add the cup of flour, 2 tbsp corn starch, tsp curry powder, and tsp baking powder to the bowl. Combine it well with the yolk.
3. After carefully blending everything, add a cup of water to the mixture. If the water is not ice cold, your tempura batter will not turn out. To prevent the same catastrophe, add it in gradually while mixing. After you’ve mastered all of things, your tempura is ready!

3) How To Make A Las Vegas Roll – Prep

1. Now that you’ve completed all of the preparations, get ready for some more. But I promise I’ve seen the last of it! All that remains is to chop the salmon and avocado lengthwise. Repeat with a high quality, thick cream cheese, such as Philadelphia. Cut it into sticks in the tub, then scoop it out. Just cut your jalapeo into quarters or eighths, and you’re done!
2. Next, heat the frying oil to a depth suitable for the final rolls. Submerge the jalapeo quarters in the batter, being careful not to overfill. After the oil has reached the proper temperature (test it by placing a wooden spoon in it), gently drop your battered peppers into it.
3. Fried the jalapeos until the batter is firm and crispy, but not burned. When they’re done, place them on a dish with a napkin or two underneath them to cool.

Rolling Your Vegas Rolls

1. Finally, it’s time to roll! As long as the rice has cooled enough, you may start this before the peppers are cold. Remove a nori sheet with a pair of scissors or simply by creasing and tearing.
2. You should wait until it is hot to the touch. Put your nori on a bamboo rolling mat, with the textured side facing up at you. Next, using a rice paddle or spatula, carefully distribute the rice over the nori. Ensure that it covers the surface uniformly while avoiding the lengthways edges. If your rice is still slightly steaming or seems too warm, it should be chilled.
3. After that, organize your fillings. Put the cream cheese on top (your other fillings won’t get in the way), being cautious not to overfill. If you can’t get them to go where you want them on the first attempt, gently smoosh them in the appropriate direction. Next add the salmon slices, ensuring sure they cover the whole length of the roll. Repeat with the fried jalapeos and avocado slices.
4. To roll the sushi, lift the edge of the bamboo mat closest to the contents. Tuck and push the roll well when rolling, providing careful pressure to the areas where the nori joins. Wrap your bamboo mat around the final roll and gently push to squeeze out excess air and produce a tighter roll if required. To manufacture a second roll, repeat the whole procedure.

Frying Your Vegas Rolls

1. uneven. When your rolls are ready, pour about half of the leftover tempura batter over them. Be careful to cover all sides, but don’t worry if the coating is thin.
2. Reheat your oil (it should be hotter this time) and gently slide or lay the first roll in when it’s hot enough. This manner, the oil should reach about halfway up the roll, and you may add additional batter.
3. Add extra batter to your rolls if necessary. Begin by spooning batter over the protruding area of the sushi and spreading it evenly. Let it to settle for a second or two before gently tossing your roll on its side to allow the fresh batter to cook. Continue for each side, and remove your roll when the batter is crisp and firm all over, or the salmon is cooked to your preference. Then, with the second roll, continue this process.
4. Once your rolls have cooled somewhat, cut and plate them. Serve with sriracha, mayonnaise, unagi, or soy sauce. And you’re finished! How to create a Las Vegas roll has now been officially COVERED. Serve with a wine that works nicely with sushi to elevate your homemade sushi experience even more!

Las Vegas Roll – A Summary

The Vegas roll is one of many Japanese-American fusion rolls. They’re famous (and popular!) for being deep-fried and wrapped with tempura batter. These are one of the safest sushi options during pregnancy, as long as the salmon is properly cooked before rolling. They are often filled with cucumber, cream cheese, fried jalapeo, avocado, and salmon, but you may vary the ingredients.

Best wishes on your next sushi-inspired excursion!

Las Vegas Roll FAQs