If you’ve ever dined at Benihana and fallen head over heels for their famous Benihana Las Vegas Roll Recipe, you’re not alone. This deep-fried sushi masterpiece combines buttery salmon, creamy avocado, tangy cream cheese, and a kick of jalapeño-all wrapped in crispy tempura perfection.
The best part? You don’t need to visit the restaurant to enjoy it. This copycat Benihana Las Vegas roll recipe brings the teppanyaki experience straight to your kitchen.
Whether you’re a sushi enthusiast or simply craving that signature crunch, learning how to make the Las Vegas roll Benihana style will transform your homemade sushi game forever.
What Does the Benihana Las Vegas Roll Taste Like?
The Las Vegas roll is a textural and flavor symphony that keeps diners coming back for more. The crispy, golden tempura exterior gives way to warm, tender salmon that melts on your tongue.
Creamy avocado and smooth cream cheese add richness, while fresh jalapeño slices provide a bright, spicy contrast. The drizzle of spicy mayo brings umami heat, and the sweet eel sauce adds caramelized depth.
Unlike traditional sushi, this deep-fried roll offers a satisfying crunch with every bite-a perfect marriage of Japanese technique and indulgent American-style fusion.
Benihana Las Vegas Roll Recipe Ingredients
For the Roll:
- 2 cups sushi rice, seasoned with rice vinegar
- 2-3 nori (seaweed) sheets
- 8 oz fresh salmon, sliced into strips
- 1 ripe avocado, sliced
- 4 oz cream cheese, cut into strips
- 1 jalapeño, thinly sliced (seeds removed for less heat)
- Spicy mayo (for topping and optional filling)
- Eel sauce (optional, for drizzling)
The Tempura Batter:
- 1 cup tempura mix (or ¾ cup all-purpose flour + ¼ cup cornstarch + ½ tsp baking powder)
- ¾ cup cold water (ice-cold works best)
- Cooking oil for deep frying (vegetable or canola oil)
For Garnish:
- Green onions, thinly sliced
- Masago (fish roe), optional
- Sesame seeds, optional
Kitchen Utensils You’ll Need
- Bamboo sushi rolling mat
- Sharp knife (for slicing rolls)
- Mixing bowls
- Deep fryer or heavy-bottomed pot
- Cooking thermometer
- Parchment paper or paper towels
- Plastic wrap (for the rolling mat)
Preparation and Cooking Time
- Prep Time: 25 minutes
- Cook Time: 15 minutes (including frying)
- Total Time: 40 minutes
- Servings: 2-3 rolls (16-24 pieces)
- Difficulty Level: Intermediate
Benihana Las Vegas Roll Recipe Instructions
Step 1: Prepare the Sushi Rice
Cook 2 cups of sushi rice according to package directions. Once cooked, transfer to a large bowl and gently fold in seasoned rice vinegar (about 3-4 tablespoons). Let the rice cool to room temperature before using. Properly seasoned rice is the foundation of authentic-tasting sushi.
Step 2: Prep Your Fillings
Slice the fresh salmon into long strips about ½ inch thick. Cut the avocado into thin slices and the cream cheese into finger-width strips. Thinly slice the jalapeño, removing seeds if you prefer less heat. Having all ingredients ready makes the rolling process seamless.
Step 3: Set Up Your Rolling Station
Cover your bamboo sushi mat with plastic wrap to prevent sticking. Place one nori sheet shiny-side down on the mat. Wet your hands with water to prevent rice from sticking to your fingers.
Step 4: Spread the Rice
Take a handful of seasoned sushi rice and spread it evenly across the nori sheet, leaving about a ½-inch border at the top edge. Press gently but firmly-the rice layer should be about ¼ inch thick. Don’t overfill, or the roll will be difficult to seal.
Step 5: Add the Fillings
Arrange salmon strips, avocado slices, cream cheese, and jalapeño in a horizontal line about 1 inch from the bottom edge of the rice. Add a thin drizzle of spicy mayo if desired. The key is not to overstuff-you want the roll to close properly.
Step 6: Roll the Sushi
Using the bamboo mat, lift the bottom edge and roll it over the fillings, tucking tightly as you go. Continue rolling away from you, applying even pressure. When you reach the plain nori edge, moisten it with a little water and press to seal. Set the roll aside and repeat with remaining ingredients.
Step 7: Prepare the Tempura Batter
In a mixing bowl, combine tempura mix with ice-cold water (or mix flour, cornstarch, and baking powder with cold water). Stir gently until just combined-lumps are okay. Cold batter and minimal mixing create that signature light, crispy coating.
Step 8: Heat the Oil
Pour cooking oil into a deep fryer or heavy pot, filling it about 3 inches deep. Heat to 360°F (180°C) using a cooking thermometer. Proper oil temperature ensures the roll cooks evenly without becoming greasy.
Step 9: Batter and Fry
Dip one entire sushi roll into the tempura batter, rotating to coat completely. Gently lower the battered roll into the hot oil using tongs or a slotted spoon. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy. For medium-cooked salmon, aim for 3-4 minutes; for well-done, go closer to 5 minutes.
Step 10: Drain and Slice
Remove the fried roll from oil and place on parchment paper or paper towels to drain excess oil. Let it rest for 1-2 minutes, then use a sharp, slightly wet knife to slice into 8-10 pieces. Wipe the knife between cuts for clean edges.
Step 11: Garnish and Serve
Arrange pieces on a serving plate. Drizzle generously with spicy mayo and eel sauce in a zigzag pattern. Sprinkle with sliced green onions, masago, or sesame seeds. Serve immediately while the exterior is still crispy and the inside is warm.
Customization and Pairing Ideas for Your Las Vegas Roll
1. Spicy Tuna Variation: Swap the salmon for spicy tuna mixture (chopped tuna mixed with sriracha mayo) to create a fiery twist on the classic Vegas roll. This substitution works beautifully with the cream cheese and maintains that signature creaminess.
2. Crab and Shrimp Combo: Try using imitation crab and cooked shrimp instead of salmon for a seafood medley version. This creates a sweeter flavor profile that pairs wonderfully with the jalapeño’s heat and works perfectly for those who prefer cooked seafood.
3. Vegetarian Benihana-Style Roll: Create a plant-based version using tempura sweet potato, cucumber strips, and avocado with cream cheese. The crispy tempura exterior works just as well with vegetables, and you can add pickled jalapeños for that characteristic kick.
4. Philadelphia Vegas Fusion: Emphasize the cream cheese by doubling the amount and adding smoked salmon instead of fresh. This creates a deep-fried Philadelphia roll hybrid that’s incredibly rich and satisfying-perfect for cream cheese lovers.
5. Sake Pairing: Serve your copycat Benihana Las Vegas roll with chilled sake or a crisp Japanese lager. The cold beverage cuts through the richness of the fried roll, while complementing the delicate fish flavors. A junmai sake with fruity notes works particularly well.
6. Asian-Inspired Sides: Pair with miso soup, edamame, or seaweed salad to create a complete Japanese steakhouse experience at home. Add some pickled ginger and wasabi on the side for those who want extra heat and palate cleansers between bites.
7. Dessert Pairing: Follow your Vegas roll with mochi ice cream or green tea cheesecake to recreate the full Benihana dessert experience. The sweet, cool dessert provides a perfect contrast to the savory, warm roll.
Expert Tips for Perfect Benihana Las Vegas Rolls
1. Use Sushi-Grade Salmon Only: When working with raw or lightly cooked fish, always purchase sushi-grade (sashimi-grade) salmon from a reputable fishmonger. This ensures the fish has been properly frozen to eliminate parasites and is safe to consume. Quality fish makes all the difference in taste and texture.
2. Keep Everything Cold: Cold rice works better for rolling, and ice-cold water in your tempura batter is crucial for achieving that light, crispy coating. The temperature difference when cold batter hits hot oil creates the signature crunch. Even keep your flour in the refrigerator before mixing.
3. Don’t Overfill Your Rolls: The number one mistake beginners make is stuffing too many fillings inside. This makes rolling difficult and can cause the roll to burst during frying. A modest amount of filling ensures tight rolls that hold together beautifully in the hot oil.
4. Oil Temperature is Critical: Use a thermometer to maintain oil at 360°F (180°C). If the oil is too cool, your rolls will absorb excess grease and become soggy. Too hot, and the exterior burns before the inside warms through. Consistent temperature creates consistently perfect results.
5. Work Quickly with Tempura Batter: Mix your tempura batter right before frying and use it immediately. Overworking or letting it sit causes gluten development, resulting in a heavy, dense coating instead of the light, crispy shell you want. Some lumps in the batter are actually desirable.
6. Sharp Knife = Clean Cuts: Slice your fried rolls with a very sharp knife that’s been dipped in water. Wipe the blade clean between each cut. This prevents the crispy exterior from cracking and creates those beautiful, Instagram-worthy cross-sections that showcase all the colorful layers.
7. Fry in Small Batches: Don’t overcrowd your fryer or pot. Frying one roll at a time maintains proper oil temperature and gives you better control. This patience pays off in evenly cooked, perfectly golden rolls every single time.
Storage and Reheating Guidance
Las Vegas rolls are best enjoyed fresh and hot from the fryer. However, leftover pieces can be refrigerated in an airtight container for up to 24 hours. Reheat in an air fryer at 375°F for 3-4 minutes or in a preheated oven at 400°F for 5-7 minutes to restore crispiness.
Common Queries and FAQs
Q: Can I make Las Vegas rolls ahead of time?
A: You can prepare the sushi rolls up to 2 hours in advance and keep them refrigerated. However, only batter and fry them right before serving to ensure maximum crispiness. Once fried, they’re best consumed immediately.
Q: What’s the difference between a Las Vegas roll and a Philadelphia roll?
A: A Philadelphia roll contains smoked salmon, cream cheese, and cucumber, and is typically served cold. The Las Vegas roll features fresh salmon, adds avocado and jalapeño, and is deep-fried in tempura batter for a hot, crispy exterior.
Q: Is the salmon cooked in a Las Vegas roll?
A: It depends on frying time. The salmon starts raw but becomes partially cooked during frying. Frying for 3-4 minutes leaves it medium-rare in the center, while 5+ minutes cooks it through completely. Choose based on your preference.
Q: Can I use imitation crab instead of salmon?
A: Absolutely! Imitation crab (or real crab meat) makes an excellent substitute and is actually preferred by some diners. Since it’s already cooked, you won’t need to worry about doneness-just focus on achieving that perfect golden tempura crust.
Q: What can I substitute for eel sauce?
A: Mix equal parts soy sauce and honey with a splash of mirin for a quick eel sauce alternative. You can also use teriyaki sauce, though it’s slightly thicker and sweeter than traditional unagi sauce.
Q: Do I need a deep fryer to make this recipe?
A: No, a heavy-bottomed pot or Dutch oven works perfectly well. Just ensure you have enough oil (at least 3 inches deep) and use a thermometer to monitor temperature. A deep fryer simply makes temperature control easier.
Q: Why is my tempura coating falling off?
A: This usually happens when the roll isn’t sealed properly before battering, or if the rice is too wet. Make sure your nori is tightly wrapped and sealed with water. Pat any excess moisture from the roll’s surface before dipping in batter.
Q: How do I prevent the roll from falling apart while frying?
A: Ensure your roll is tightly wrapped with the seam sealed well. The tempura batter also acts as a “glue” that holds everything together. Avoid moving the roll too much during the first minute of frying-let the batter set before turning.
Benihana Las Vegas Roll Recipe
Ingredients
Equipment
Method
- Cook 2 cups of sushi rice according to package directions. Once cooked, transfer to a large bowl and gently fold in seasoned rice vinegar (about 3-4 tablespoons). Let the rice cool to room temperature before using. Properly seasoned rice is the foundation of authentic-tasting sushi.
- Slice the fresh salmon into long strips about ½ inch thick. Cut the avocado into thin slices and the cream cheese into finger-width strips. Thinly slice the jalapeño, removing seeds if you prefer less heat. Having all ingredients ready makes the rolling process seamless.
- Cover your bamboo sushi mat with plastic wrap to prevent sticking. Place one nori sheet shiny-side down on the mat. Wet your hands with water to prevent rice from sticking to your fingers.
- Take a handful of seasoned sushi rice and spread it evenly across the nori sheet, leaving about a ½-inch border at the top edge. Press gently but firmly-the rice layer should be about ¼ inch thick. Don’t overfill, or the roll will be difficult to seal.
- Arrange salmon strips, avocado slices, cream cheese, and jalapeño in a horizontal line about 1 inch from the bottom edge of the rice. Add a thin drizzle of spicy mayo if desired. The key is not to overstuff-you want the roll to close properly.
- Using the bamboo mat, lift the bottom edge and roll it over the fillings, tucking tightly as you go. Continue rolling away from you, applying even pressure. When you reach the plain nori edge, moisten it with a little water and press to seal. Set the roll aside and repeat with remaining ingredients.
- In a mixing bowl, combine tempura mix with ice-cold water (or mix flour, cornstarch, and baking powder with cold water). Stir gently until just combined-lumps are okay. Cold batter and minimal mixing create that signature light, crispy coating.
- Pour cooking oil into a deep fryer or heavy pot, filling it about 3 inches deep. Heat to 360°F (180°C) using a cooking thermometer. Proper oil temperature ensures the roll cooks evenly without becoming greasy.
- Dip one entire sushi roll into the tempura batter, rotating to coat completely. Gently lower the battered roll into the hot oil using tongs or a slotted spoon. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy. For medium-cooked salmon, aim for 3-4 minutes; for well-done, go closer to 5 minutes.
- Remove the fried roll from oil and place on parchment paper or paper towels to drain excess oil. Let it rest for 1-2 minutes, then use a sharp, slightly wet knife to slice into 8-10 pieces. Wipe the knife between cuts for clean edges.
- Arrange pieces on a serving plate. Drizzle generously with spicy mayo and eel sauce in a zigzag pattern. Sprinkle with sliced green onions, masago, or sesame seeds. Serve immediately while the exterior is still crispy and the inside is warm.
Video
Notes
Creating this copycat Benihana Las Vegas roll recipe at home is easier than you might think and incredibly rewarding. With crispy tempura coating, creamy fillings, and that signature spicy-sweet sauce combination, you’ll wonder why you ever paid restaurant prices.
The beauty of making the Las Vegas roll Benihana style yourself is the freedom to customize heat levels, adjust ingredients, and perfect your technique. Gather your ingredients, heat that oil, and get ready to impress everyone with your homemade sushi chef skills!
Thanks for the recipe
Thanks Leo