I’m not usually much of a sushi eater but one of my G+ friends posted this and it looked pretty good. Being made with cooked shrimp means I’m much more likely to try it than most of the other types of sushi.
Note: the sriracha is said to be pretty spicy so you may want to adjust the amounts to taste.
Shrimp Sushi
Author: Michelle
Recipe type: Main Course
Cuisine: Asian
Ingredients
Rolls
- Sushi Nori (Roasted Seaweed)
- Rice (I use special sushi rice found in the Asian isle)
- Rice Vinegar
- Shrimp
- Cream Cheese
- Cucumber
- Garlic
- Sriracha
- Sesame Oil
- Flour or Panko
Spicy Sauce
- Sriracha
- Mayo
- Sesame Oil
Instructions
Cooking
- Steam the Shrimp
- Cook the rice (read the pack for directions)
- Take steamed shrimp and place in frying pan. -Add a 2 tablespoons of sesame oil.
- Add Garlic
- Add Flour or Panko (If flour just a small handful to "lightly coat" shrimp) (If panko you may do it by taste)
- Squeeze in Sriracha also by taste depending on how spicy you want your shrimp.
- Cut Cucumber in thin strips.
Rolling
- Place down sheet of Nori
- Use prepared rice to make a layer over top of the nori. Depending on how much rice you like in your rolls you can do a thin layer or a thick layer.
- Place your cream cheese, shrimp, and cucumber in 3 separate rows parallel to the direction you will be rolling.
- When rolling make sure to get a tight grip in it and make sure you tuck in the food as you roll it so it doesn't slip out. (If that makes sense)
- Once rolled use a little warm water to seal the roll.
- Cut roll to your liking in slices.
Sauce:
- /2 cup mayo
- tablespoons sriracha
- Splash of sesame oil