Saturday, July 14, 2012

Spicy Shrimp Sushi

I know this recipe looks and probably sounds complicated but it's not! I was really intimated to try this the first time I made it but it turned out great. We have made this a few times now and it always turns out the same. 

The fun thing is that you can change up the ingredients to fit your tastes. 

You can also use ahi tuna ad make this a spicy tuna roll. I just don't like the raw thing. We usually do half with tuna since my husband likes it that way. 

You can also leave out the fish completely and make a veggie roll instead. It's all up to you!

You will need a sushi mat... I think ours cost 4 dollars and Bed, Bath, & Beyond. I've never tried to roll the sushi without a mat so I'm not sure how difficult that would be. I'm sure you could make it work!

Makes 8 rolls

For the shrimp:
1/2 lb. shrimp, fully cooked
1 Tbsp. reduced fat mayonnaise
1 Tbsp. sriracha
1/4 tsp. black pepper

For the rice:
2 c. rice
2 c. water, plus for rinsing
1 Tbsp. sugar
2 Tbsp. rice vinegar
1 Tbsp. kosher salt

For the filling options:
4 nori sheets
1/2 cucumber, peeled
4 green onions
1 avocado
1/2 c. fat free cream cheese, room temperature
2 Tbsp. sesame seeds

For the dipping sauce:
1/4 c. soy sauce, reduced sodium
2 green onions, diced
1 tsp. sriracha


For the shrimp:
  • Devein and peel shrimp. Chop into 1/2 inch pieces. (if they are the extra small ones you can leave them as is) In a small bowl: combine all ingredients. Toss well. Cover and refrigerate until ready to use. 
For the rice:
  • Rinse the rice in cold water until the water runs clear. Place the rice and 2 c. water in a medium saucepan. Bring to a boil, cover and reduce to simmer for 15 minutes. Remove from the heat and let stand for 10 minutes covered. Don't peek early and let the steam run out. When done transfer to a glass bowl.
  • In a small bowl: combine rice vinegar, sugar, and salt. Microwave on high for 30 to 45 seconds. Use a wooden spoon to mix the rice vinegar mixture into the rice. Allow the rice to cool to room temperature. 
For the filling options:
  • You can use whatever you want here. These are just the things that we like. 
  • Cut the cucumber, avocado, and green onions into matchsticks. (julienne cut)
  • Cut the nori in half, lengthwise. (hot dog style)
  • Toast the nori on an open flame or in a large skillet on medium-high. This does't take very long, the nori will turn a bright green color. About 30 seconds. 
For the dipping sauce:
  • Combine all ingredients in a small dish. Set aside.
To assemble:
  • Cover your sushi mat in plastic wrap. 
  • Have a bowl of water next to your mat. You will want to keep wetting your hands so the rice doesn't stick to your hands.
  • Set a piece of nori down on the mat. Add about 1/2 c. of rice down and cover the nori with it. Leave about a 1/4 inch of space on one end, lengthwise. Sprinkle some of the sesame seeds over rice. Turn over so the nori is facing up.
  • Spread 1 Tbsp. of cream cheese down the center of the nori, lengthwise. 
  • Spread a row of shrimp over the cream cheese. It should be one neat line of shrimp, don't add too many. 
  • Add 2-3 sticks of each vegetable.
  • Roll one side towards the center. Make sure you add enough pressure to roll it tightly. Pick up the rolling mat and bring the sides of the nori together to make a roll. If any of the filling comes out of the sides just push it back in. 
  • Cut sushi into 6 pieces with a sharp knife. Dip your knife into hot water if the rice is sticking to it. 
  • Repeat with the rest of the rolls!


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