Shrimp Maki Sushi Recipes
SHRIMP MAKI ( SUSHI )
Make and share this Shrimp Maki ( Sushi ) recipe from Food.com.
Provided by Vino Girl
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut off top quarter of nori sheet along short end.
- Place nori, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you.
- Pat 3/4 cup rice over nori with moist hands, leaving a 1-inch border on one long end of the nori.
- Arrange 1/4 cup shrimp, 2 carrot strips, 2 slices avocado, 1 green onion top, and 2 cucumber strips along top third of rice-covered nori.
- Lift edge of nori closest to you; fold over filling.
- Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll.
- Continue rolling to top edge; press mat to seal sushi roll.
- Let rest, seam side down, for 5 minutes.
- Repeat procedure with remaining ingredients.
- Slice each roll into 8 pieces with a sharp knife.
Nutrition Facts : Calories 277.2, Fat 8.7, SaturatedFat 1.3, Cholesterol 86.4, Sodium 99.3, Carbohydrate 34.7, Fiber 5.1, Sugar 1.5, Protein 15.6
SPECIAL SHRIMP GUNKANMAKI - BATTLESHIP SUSHI ROLL
A battleship shaped version of nigiri sushi has a ribbon of nori seaweed wrapped vertically around the rice and toppings. Inspired by Sushi: Easy Recipes for Making Sushi at Home by Emi Kazuko, Fiona Smith and Elsa Petersen-Schepelern and a special scallop sushi I had in a Calgary restaurant, long since closed. "Special" usually refers to the use of mayonnaise in the filling.
Provided by Lille
Categories Lunch/Snacks
Time 25m
Yield 12 pieces
Number Of Ingredients 7
Steps:
- Mix the salad shrimp, kiwi fruit, mayonnaise and ginger in a small bowl and set aside.
- Cut each sheet of nori into 1" wide ribbons, for a total of 12 ribbons.
- Mix 1 cup of water with the rice vinegar in a small bowl and set aside to use as hand vinegar, to rinse your hands and keep the rice from sticking to them.
- Dip your hands in the hand vinegar and take 1-2 tablespoons of the cooked rice in one hand. Mold it into a rectangular mound and 2 x 3/4 x 1 1/4" high. Wrap a nori ribbon around it, overlapping about 3/4" at the end. Glue it together with a grain of vinegared rice. Put a heaping teaspoon of the shrimp salad mixture on top. Repeat to make 12 pieces.
- Serve with pickled ginger, soy sauce and wasabi.
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