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Rolls with homemade shrimp

Homemade Shrimp Sushi Rolls

Shrimp and cucumber rolls are a fresh note for your menu, fresh not just because of the cucumber. A new dish, a new flavor, a new mood. Try them once and you'll want to keep going, because rolls are endlessly variable. This delicious, light, restaurant-worthy food will soon become a regular in your rotation, since it works for any occasion. Cut the rolls into even pieces with a sharp knife and serve with soy sauce, pickled ginger, and wasabi.

wella

Recipe author

Composition / ingredients

Servings:

Short-grain rice

150

Nori

Water

175

Shrimp

150

Cucumber

Bell pepper

Rice vinegar

Sugar

Lemon juice

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 6 g

Fats 24 % 7 g

Carbohydrates 55 % 16 g

156 kcal

GI: 6 / 88 / 6

Cooking method

Cooking time: 55 min

Step 1:

How do you make homemade shrimp rolls? Start with the rice. Pick it over for any debris.
Step 2:

Then rinse it until the water runs clear.
Step 3:

Cover the rice with water (about an inch over the top). Once it boils, lower the heat and cook per the package directions. Mine took 12 minutes. At the end, I covered the pot, turned off the heat, and let it sit for 10 minutes.
Step 4:

If you have fresh shrimp, boil them. I used frozen king prawns. I thawed them in water so they'd be easy to peel afterward, just don't leave them soaking too long!
Step 5:

After peeling off the shells, I deveined them (make a shallow cut along the back of each shrimp and pull out the dark vein) and threaded them onto skewers. This keeps the shrimp straight when you pour boiling water over them and then lay them on the rice.
Step 6:

To give the shrimp a brighter flavor, I poured a boiling mix of lemon juice, salt, and water (all to taste) over them and let them sit a few minutes. Then drain off the liquid and put the shrimp in a bowl, leaving them on the skewers.
Step 7:

Quickly stir together a dressing of a teaspoon of boiling water, the same amount of sugar, and the rice vinegar. Taste it and adjust the ratios to your liking; I added a touch more water, for instance.
Step 8:

Peel the cucumber and cut it into thin strips like these.
Step 9:

Slice the bell pepper into strips too, for color and flavor.
Step 10:

That's it. Pour the dressing into the still-warm rice, stir, and let it cool.
Step 11:

Cover a sushi mat with plastic wrap and lay a sheet of nori on it. With wet hands (keep a cup of water nearby), spread a thin layer of rice over the nori, leaving a bare strip of nori about 1 inch wide along the far edge.
Step 12:

Lay the shrimp, cucumber, and pepper across the full width of the nori.
Step 13:

Spread a little mayonnaise over the filling.
Step 14:

Now roll it up. But don't cut it yet, let it rest so it firms up.
Step 15:

After about 10 minutes, slice the roll with a sharp knife and serve.

A few more tips: you can add any other vegetables to the shrimp. Go for larger shrimp, since small ones won't show in the cut, which matters especially for a party platter. Cook extra rice, because you'll want to experiment with more fillings. Adjust the vinegar and other dressing proportions; after a try or two you'll get the feel. As you roll, use your fingers to tuck the filling and rice snugly with each turn. Once you've shaped the roll, round, square, or triangular, press it gently and let it rest so it doesn't fall apart when sliced. Instead of mayonnaise, you can use soft cream cheese.
For the best results with rice dishes, choose good-quality rice and rinse it well.
If you use a pre-made spice blend, check the label, many already contain salt, so account for that or you risk over-salting.