The Shaggy Dog Roll is a sushi restaurant classic — here’s how to make it at home!
Sushi is the one type of food I think I could eat every day and never get tired of it. It’s flavorful, protein-packed, and for the most part healthy.
The Shaggy Dog Roll is ubiquitous at sushi restaurants around the country, and for good reason! It’s crispy, creamy, and a little bit spicy. It’s the stuff cravings are made of!
Shaggy Dog Roll Sushi (Easy Copycat Recipe)
Now you don’t have to go to a restaurant to enjoy this sushi favorite — this Shaggy Dog Roll recipe is surprisingly easy, and the ingredients can be found in the international aisle of most major supermarkets.
PS- This is a cooked roll, so it’s perfect to satisfy those sushi cravings when you’re pregnant!
Enjoy this easy copycat recipe to make one of your go-to sushi rolls at home!
Note: I’ve provided shop-able ad links for your convenience in finding items used to make this Shaggy Dog Roll sushi recipe; read our disclosure policy here.
Shaggy Dog Roll Ingredients
- 3 cups white sushi rice
- 1/4 cup sushi rice seasoning
- 5-6 sheets of Nori paper
- 1 package of crab meat
- 5 tempura shrimp
- 2 whole avocados
- 7 imitation crab sticks
Optional toppings:
- 2-3 TB sesame seeds
- 1-2 tsp spicy mayo (click here for our favorite easy recipe!)
- 1-2 tsp teriyaki sauce
- 1 tsp Sriracha
- 1-2 tsp chopped green onion
Click here for an easy homemade teriyaki sauce recipe.
Kitchen Equipment Used:
(Makes 5-6 rolls)
Free printable copy of recipe available at bottom of post. Click here to jump to printable recipe.
How to Make Shaggy Dog Sushi
I’ve divided into sections to make the recipe easier to follow: rice making, sushi roll, and toppings.
To prepare sushi rice:
Add dry rice to a large mixing bowl and fill with enough water to just cover the rice. Allow rice to soak for a few minutes until cloudy. Drain and repeat process until water is clear.
Prepare rice according to directions on package, or using a rice maker. (This space-saving and inexpensive Oster rice cooker has served us well for years!)
Once cooked, dump rice into a large mixing bowl and add the sushi rice seasoning and fold with large wooden spoon to combine. Allow rice to cool for 20 minutes.
To make the roll:
While rice is cooling, cut the crab into 1/4 inches in strips and set aside. Prep your avocado as well by removing from skin and cutting into strips.
Scoop some rice into your hand, about the size of your palm and form into a soft ball.
TIP: When working with sushi rice, I find it helpful to keep a small bowl of water nearby. Dip fingertips into water before touching rice to keep it from sticking to hands. Do this as much as necessary while rolling your sushi.
Place ball of rice onto the top of the Nori sheet and spread to all corners, covering evenly. Leave 1/2″ along one edge of nori sheet uncovered, as this will be how you seal your roll.
Carefully flip so that the rice faces down and the nori side faces up. (This will result in “inside out” sushi with the rice on the outside once rolled).
On top of your rice-covered nori sheet, layer down the middle:
- 2 slices avocado
- 4 tablespoons crab meat
- 1 tempura shrimp (cut in half, with each half on the outside of avocado and crab meat)
TIP: You can find pre-cooked tempura shrimp in the freezer section at many Asian supermarkets, or make your own with this recipe.
Starting at the side of the nori that is covered with rice to the edge, tuck the edge in and begin to roll. When you’ve almost rolled it all the way, dip your fingers in water and spread along the 1/2″ of nori you left uncovered by rice. This dampened edge will adhere to the outside of the roll, sealing it as it dries.
TIP: Place a sushi mat over your roll and squeeze gently to tighten. Remove sushi mat, rotate your roll 1/4 turn, then repeat the tightening process with sushi mat. You can do this a few times if necessary.
Put it all together:
Place the crab sticks into a microwave-safe container, and heat about 10-15 seconds for every 2 pieces.
Remove crab sticks from microwave and lay on a cutting board. Cut the crab sticks in half and flatten out on board. Place flattened crab sticks on top of roll.
Place sushi mat over roll and crab, squeezing gently to tighten.
Using a sushi knife or chef’s knife, cut roll into 6-8 pieces.
Drizzle with spicy mayo, teriyaki sauce and sesame seeds as desired. Add Sriracha and/or chopped green onions for an extra spicy kick!
Click here for our favorite Low Carb Spicy Mayo recipe!
More of our favorite homemade sushi recipes:
If you love this Shaggy Dog Roll recipe, be sure to check out this healthy Teriyaki Salmon Hand Rolls sushi recipe too!
Make Cooking Fun (and Easy!)
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Grab a free printable copy of our copycat Shaggy Dog Roll:
The Shaggy Dog Roll is a sushi restaurant classic — here's how to make it at home!
- 3 cups white sushi rice
- 1/4 cup sushi rice seasoning
- 5-6 sheets Nori paper
- 1 package crab meat
- 5 tempura shrimp
- 2 avocados
- 7 sticks imitation crab
- 2-3 Tablespoon sesame seeds
- 1-2 teaspoon spicy mayo
- 1-2 teaspoon teriyaki sauce
- 1 teaspoon Sriracha
- 1-2 teaspoon chopped green onion
- Add dry rice to a large mixing bowl and fill with enough water to just cover the rice. Allow rice to soak for a few minutes until cloudy. Drain and repeat process until water is clear.
Prepare rice according to directions on package, or using a rice maker.
- Once cooked, dump rice into a large mixing bowl and add the sushi rice seasoning and fold with large wooden spoon to combine. Allow rice to cool for 20 minutes.
While rice is cooling, cut the crab into 1/4 inches in strips and set aside. Prep your avocado as well by removing from skin and cutting into strips.
Scoop some rice into your hand, about the size of your palm and form into a soft ball. (When working with sushi rice, I find it helpful to keep a small bowl of water nearby. Dip fingertips into water before touching rice to keep it from sticking to hands. Do this as much as necessary while rolling your sushi).
Place ball of rice onto the top of the Nori sheet and spread to all corners, covering evenly. Leave 1/2" along one edge of nori sheet uncovered, as this will be how you seal your roll. Carefully flip so that the rice side faces down and the nori side faces up.
On top of your rice-covered nori sheet, layer down the middle: 2 slices avocado, 4 tablespoons crab meat, 1 tempura shrimp (cut in half, with each half on the outside of avocado and crab meat)
- Starting at the side of the nori that is covered with rice to the edge, tuck the edge in and begin to roll. When you've almost rolled it all the way, dip your fingers in water and spread along the 1/2" of nori you left uncovered by rice. This dampened edge will adhere to the outside of the roll, sealing it as it dries.
Place a sushi mat over your roll and squeeze gently to tighten. Remove sushi mat, rotate your roll 1/4 turn, then repeat the tightening process with sushi mat. You can do this a few times if necessary.
- Place the crab sticks into a microwave-safe container, and heat about 10-15 seconds for every 2 pieces.
- Remove crab sticks from microwave and lay on a cutting board. Cut the crab sticks in half and flatten out on board. Place flattened crab sticks on top of roll.
- Place sushi mat over roll and crab, squeezing gently to tighten.
- Using a sushi knife or chef's knife, cut roll into 6-8 pieces.
- Drizzle with spicy mayo, teriyaki sauce and sesame seeds as desired. Add Sriracha and/or chopped green onions for an extra spicy kick!
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
More of our favorite takeout inspired recipes:
Restaurant Style Chicken Pad Thai
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Stacey aka the Soccer Mom
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Last updated on July 23rd, 2019 at 07:24 pm
Heather Huber says
June 28, 2018 at 12:59 pm3 cups of rice dry or cooked rice?
Stacey aka the Soccer Mom says
June 28, 2018 at 3:08 pmYou’d put 3 cups dry rice into the rice maker.
Amber says
August 9, 2018 at 2:26 pmSo your list of ingredients calls for salmon but the instructions call for crab meat…which is correct?
Stacey aka the Soccer Mom says
August 9, 2018 at 2:48 pmSalmon is a typo – thank you for catching that! I edited the recipe so it should be correct now. No salmon in this one, just crab and shrimp!