Summer Shrimp Sushi Roll
Cooking Times
Ingredients
- 1 sheet nori seaweed
- 2 sheets rice paper
- 1 lettuce leaf
- 1/2 julienned carrot
- 1/2 julienned cucumber
- 1/2 cup shredded Cal-Organic Red Cabbage
- 1/4 thinly sliced onion
- 1/2 sliced tomato
- 1 bunch Cal-Organic Cilantro
- 2 sticks imitation crab
- 7 cooked shrimp
- Sriracha mayo, or sauce of choice
- Toasted sesame seeds, for garnish
- Sesame oil, for brushing
- 1 tbsp cooking oil
- Chopped Cal-Organic Green Onions
Directions
- In a pan on medium heat, sear the peeled and deveined shrimps on both side until golden brown.
- Place the nori sheet on a flat surface. Lightly dip the rice paper sheets in water until just pliable, then layer them slightly overlapping underneath the nori to create a sturdy wrap base.
- Start with the lettuce as the base layer, then add the carrot, cucumber, purple cabbage, onion, tomato, cilantro, shrimp, and imitation crab. Drizzle with sriracha mayo or your favorite sauce and add desired amount of chopped green onion on top.
- Fold in the sides and bottom tightly, then roll everything up burrito-style using the rice paper and nori together to hold the filling securely.
- Lightly brush the outside with sesame oil and sprinkle with toasted sesame seeds. Slice into 1/2-inch rounds and enjoy fresh!
Recipe E-book
Back To Our Roots
12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.
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