Shrimp Sushi Rolls

SERVING SIZE: 3-4 DIFFICULTY LEVEL: INTERMEDIATE

PREP TIME: 25 MINUTES COOK TIME: 15 MINUTES

SUSHI ROLL INGREDIENTS:

1. 1 pack of Nori seaweed Sheets

2. 2 cucumber

3. 2 carrots

4. ½ red cabbage

5. 10-15 Large Shrimp

6. ½ bunch of cilantro

7. 2 cups of cooked brown rice

8. 2 avocados

9. 2 tsp toasted sesame oil 

DIPPING SAUCE INGREDIENTS:

1. 3 tbs soy sauce

2. 2 tbs rice vinegar

3. 2 tbs ginger

4. 1 tbs garlic

5. 1 tsp toasted sesame oil

SAUCE PREP:

1. Grate garlic and ginger, or chop as fine as you can.

2. Put the grated mixture into a bowl and mix with soy sauce, rice vinegar and toasted sesame oil.

3. Put the sauce into the refrigerator before you begin to prep your rolls.

COOK:

1. Peel carrots and cucumber and then cut lengthwise into small (⅓ inch pieces). Prepare your avocado into thin slices.

2. If using frozen shrimp, make sure they are defrosted before starting. Deshell and devein the shrimp.

3. Add shrimp to a hot and oiled saute pan over medium heat. Cook until the shrimp are pink (~2 minutes per side). Once cooked through, set aside to cool. Once cooled, chop into bite sized pieces.

PREPARE YOUR DISH FOR DATE NIGHT:

1. On a sheet of nori, add some brown rice (~¼ cup) to and spread on the top left hand corner of your sheet. This works best using slightly wet hands since the rice will be sticky.

2. Place veggies of choice, shrimp and avocado in a diagonal fashion stemming from the top left corner.

3. This will help you with the rolling process.

4. Start the rolling process with the bottom left corner and roll across your vegetables.

5. Continue rolling into a cone shape.

6. Use a little bit of the sticky rice to seal the cone shut.

7. Bonus- if you want to make your rolls look even more gourmet- wrap a piece of cilantro around the roll and tie it like a bow.

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