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Kent Rollins' Cowboy Sushi

Cowboy Sushi - Cowboy Kent Rollins

Prep Time 15 minutes
Total Time 35 minutes
Servings 4 rolls


  • 2 cups short grain rice
  • 2 ½ cups water
  • 4 tablespoons rice wine vinegar
  • 1 tablespoon sugar optional
  • 1 teaspoon salt
  • 6 cooked shrimp diced and seasoned
  • 1 tablespoon Worcestershire sauce
  • 1 cucumber sliced thin
  • 1 green onion diced
  • 1 jalapeno diced and seeded
  • 1 avocado sliced
  • ½ tablespoon soy sauce
  • 4 ounces raw tuna
  • 2 tablespoons whipped cream cheese at room temp
  • 4 ounces smoked salmon
  • Toasted sesame seeds
  • Sushi sauce
  • 2 tablespoons mayo
  • ½ tablespoon horseradish
  • 2 tablespoons honey mustard
  • 1 teaspoon soy sauce
  • 1 tablespoon brown sugar


  1. Pour the rice into a colander or wire sifter and rinse several times until the water is clear.

  2. Drain the rice and place it in a heavy saucepan. Add the water and place over medium heat. Bring to a boil. Reduce heat to a simmer and cover. Let simmer for 20 minutes.
  3. Remove pot from heat and let sit for another 10 minutes.
  4. Let the rice cool for at least 45 minutes, then place in a mixing bowl and add the rice wine, sugar and salt. Mix well.
  5. In a small mixing bowl, add the shrimp and worcestershire sauce and coat well. Set aside.
  6. Make a ball of rice a little larger than a golf ball and then place on the parchment paper.
  7. Flatten the rice with your fingers. Make sure your fingers are wet so the rice won’t stick to your hands. Use a wet spatula to spread the rice evenly to about 7x8-inch rectangle. Add more rice, as needed.

  8. Add the smoked salmon, cream cheese, sliced cucumber, minced green onion, jalapeno and avocado slices. Last, add the chopped shrimp.
  9. Roll tightly over parchment. Sprinkle toasted sesame seeds all over and roll again to make sure the seeds stay in place. Set in the fridge for at least 30 minutes to cool.
  10. Slice and place strips of tuna on top and sprinkle with black pepper.
  11. Combine the sauce ingredients in a small bowl, whisking until well blended.
  12. Drizzle sauce over the top and serve.

Recipe Notes

Feel free to add any combination of fish/filling in your rolls.