Craving the delicate flavors and artful presentation of sushi but don't want to break the bank? Look no further! Today, we're diving into the world of sushi-making with a tantalizing recipe for Shrimp Sushi Rolls. Don't worry if you're a beginner or lacking a sushi-making kit – this recipe is designed to make sushi accessible to all, using just parchment paper to roll the perfect sushi rolls at home. Get ready to impress your taste buds and elevate your culinary skills with this delightful seafood creation!
Sushi Rice and Succulent Shrimp: The Perfect Foundation
Let's start by setting the stage for sushi success. Begin by cooking the rice according to package instructions, ensuring it's seasoned with a touch of salt. Once cooked, allow the rice to cool completely, giving it that perfect sticky texture. While the rice cools, let's turn our attention to the star of our rolls – the shrimp! Sauté the peeled and deveined shrimp with a drizzle of olive oil, salt, and pepper. Cook them until they turn opaque and firm, usually around 3 minutes per side. Once cooked, let the shrimp cool completely before slicing them in half. Now, they're ready to take their rightful place in our sushi rolls.
Vibrant Vegetables and Fresh Herbs: Bursting with Color and Crunch
It's time to assemble a vibrant medley of vegetables that will not only add crunch but also contribute to the visual appeal of our sushi rolls. Thinly slice a seedless cucumber, large radish, and scallion, creating delicate rounds that will lend a satisfying texture to each bite. Slice the creamy avocado, ensuring its velvety texture complements the other ingredients beautifully. To add an aromatic touch, gather some fresh basil leaves and butter lettuce, their fragrant notes blending seamlessly with the seafood and veggies. These flavorful elements will make your sushi rolls a feast for both the eyes and the taste buds!
Roll It Up: Crafting Sushi Magic with Parchment Paper
Now, let's dive into the rolling process, where parchment paper plays a key role in transforming our ingredients into beautiful sushi rolls. Lay a sheet of parchment paper, slightly larger than the nori sheet, on a clean surface. Place the nori sheet on top of the parchment paper, ensuring it aligns perfectly. Take a quarter of the cooled rice and spread it out in the center of the parchment paper, forming a rectangular shape. Remember to leave a few inches of nori sheet exposed at the top and bottom edges. Smooth the rice gently with a spoon, covering the entire width of the nori sheet.
Assembly: A Symphony of Flavors in Each Bite
Now comes the exciting part – assembling our sushi rolls! Arrange the halved shrimp in a line across the rice, forming a foundation for the rest of the ingredients. Layer the sliced vegetables, herbs, and avocado, adding bursts of color and texture to every bite. Finally, enclose the fillings with two pieces of butter lettuce, completing this symphony of flavors.
Roll It Like a Pro: Tight and Tempting Sushi Rolls
To seal the deal, moisten the exposed edges of the nori sheet with a halved lemon, ensuring they stick together during the rolling process. Lift one end of the parchment paper and fold it over the nori, rolling and pressing firmly to create a tight roll. As you roll, gently pull the parchment paper away from the filling, revealing a beautifully rolled sushi masterpiece. Repeat this process until you have four sushi rolls, ready to be sliced into 8-10 bite-sized pieces.
Recipe
Ingredients (serves 2)
1 Lbs shrimp, peeled and deveined
4 Nori (Seaweed) sheets
1 Cup rice, cooked and seasoned with salt
1 Seedless cucumber, thinly sliced
1 Large Radish, thinly sliced
1 avocado, sliced
1 Scallion, thinly sliced
10 basil leaves
8 Butter lettuce leaves
1/2 Lemon
1/2 Cup avocado mayonaise
1 tbsp sriracha
1 tbsp tsp chili onion crunch
1 tbsp soy sauce
Directions
Begin by preparing your sushi rice and shrimp. Cook the rice per package instructions and allow to cool complete. Cook the shrimp by simply sautéing with olive oil, salt and pepper. Cook the shrimp for 3 minutes on each side (until opaque), remove from heat and allow to cool completely. Once the shrimp have cooled, slice them in half and set aside.
First prepare the vegetables by thinly slicing them into equal slice pieces and set aside.
Begin to assemble the sushi. First lay a piece of parchment paper down that is at least as large as the nori sheet. Then lay a nori sheet on top.
Spread 1/4 of the cooled rice out on the center of the parchment paper in a rectangle shape, making sure the rice goals all the way to the edge of the nori sheet (widthwise). Hot Tip: make sure to leave at least 3-4 inches of nori without toppings or rice on both the top and bottom of the sheet (lengthwise). Gentle press and smooth the rice out with a spoon.
Place the halved shrimps in a line across the rice, then top with the vegetables and herbs, avocado and sandwich it together with 2 pieces of butter lettuce.
Use the halved lemon to wet the edges of the nori to help it stick when rolling.
Begin to roll the sushi, lifting one end of the parchment paper and folding it over the nori, rolling and pressing over the filling to make a tight roll. Pull the paper out of the filling as you continue to roll until you have a complete sushi roll. Remove the parchment and slice the roll into 8-10 pieces. Repeat until you've make 4 sushi rolls.
Prepare the spicy mayo dipping sauce by mixing together the avocado oil mayo, sriracha, chili onion crunch and soy sauce. Drizzle this on top of serve on the side as a dipping sauce.
Storage: best to serve within 1 hour after making. If preparing ahead, it's best to prepare the vegetables, rice and shrimp ahead and assemble immediately before serving.