These spicy shrimp hand rolls are perfect for people with a low-carb diet. Low Carb Spicy Shrimp Hand Rolls by Mellissa The sushi is made with poached shrimp topped with fish roe and cilantro.Ģ3. However, any silicone or baking mold will also do. The distinct rectangular shape of the sushi is caused by having a traditional Japanese oshi mold. This makes at least 4 cut rolls.This oshi shrimp sushi recipe by Hiroyuki Terada is a great way to make quick and easy shrimp sushi.
Serve with wasabi, gari (pickled ginger), and soy sauce. Top the tuna with masago or tobiko, then squeeze some Sriracha mayonnaise over the roll, followed by a squeeze of wasabi mayonnaise. Arrange your non-tuna pieces on a plate and carefully spoon spicy tuna onto each piece. If you choose the second method (no tuna on top) dip a very sharp knife in water and cut the roll in half. When the roll is cut, peel the plastic off – it should come off in one shredded piece, but nothing should be left on the roll. Cut the two remaining pieces in halves and repeat again until you have 8 pieces.Ī sharp knife is important or else you’ll just squash all of your hard work. If you choose the first method, use a really sharp knife, dip it in water, and slice the roll in half through the plastic. Remove the bamboo mat and the plastic wrap from the roll.Īt this point you can either pile spicy tuna on top of the roll and lay the plastic wrap over it and around the roll for ease of cutting (this is faster, me thinks) or cut the roll without any tuna on it and put the tuna on the individual cut pieces. Use a bamboo mat to firm up the shape (round – we’re shooting for round) and compact the roll. Use the plastic wrap to help maintain shape without letting the roll stick to you. Roll the fillings up from the non-rice end of the nori (like a carpet) and continue to roll tightly, but not too tightly until the rice encompasses the entire outer part of the roll. While it is tempting, don’t overfill the roll. Layer 2-3 avocado slices on the cucumber, then spread a quarter of the crab salad over the avocado. At the non-rice end of the nori, lay out a dozen cucumber strips parallel to the edge of nori with an inch of margin. With wet hands, grab a handful of sushi rice and evenly spread across the top 3/5 of the nori sheet, pressing the rice down to ensure it sticks to the seaweed.įlip the nori over so that the rice faces down onto the plastic wrap. On a sheet of plastic wrap, set down one sheet of nori. Place each mayonnaise in a squeeze bottle. If you overdo it on either of the mayonnaises, just add more mayonnaise to cut the heat. Taste for spiciness and adjust accordingly. Now add sriracha by little squirts to the remaining half cup of mayonnaise and stir until uniform. Add more wasabi until the mayonnaise is spicy enough to your liking. Add a teaspoon of wasabi paste to a half cup of mayonnaise and stir until combined. Continue adding a little bit of water and stirring the wasabi until you achieve a nice paste (you can make it pretty dry or more wet as you like – the less dry it is, the more easily it will mix into the mayonnaise). Mix a teaspoon of water into the wasabi powder and stir until the water is absorbed. Mix a tablespoon of mayonnaise at a time into the crab meat until you get the desired consistency.ĭivide the cup of mayonnaise into two half-cup quantities in separate bowls. Mix in a little sriracha at a time until you get the desired spiciness. Mix a tablespoon of mayonnaise at a time into the tuna until it reaches the consistency you prefer. The rice is ready to use when it reaches body temperature. Pour the dressing over the rice and mix the dressing evenly with a large spoon or rice paddle. Allow rice to cool in the tub for 10 minutes.
Wet the tub a second time with vinegared water (1 cup water + 2-3 tablespoons vinegar). Wet a mixing bowl large enough for the rice. Turn off the heat and allow the rice to steam undisturbed for at least 10 minutes (don’t remove the lid or you’ll ruin it).Ĭombine the vinegar, salt, and sugar in a bowl and stir until salt and sugar are dissolved. When the water boils, reduce the heat and cook for about 10 minutes. Combine the rice and measured water in a saucepan and cover. If you don’t have a rice cooker, you can try these instructions (I’ve not done them myself): Wash, drain, and soak the rice in water for at least 30 minutes, then drain. Combine the water and rice and cook per the instructions on your rice cooker.
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