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January 25, 2008

Sushi Revisited: Shrimp Rolls

Sushi Revisited

Can you take a healthy dish like sushi and make it even more so? Sure you can! Anything is possible with a little creativity. How do you do it you ask? You can use brown sushi rice instead of white! The result is delicious and what's better than something less processed? ;o)

This go around in the sushi making adventure I even added in some shrimp. This is the first time I've actually made a roll that had fish in it, albeit cooked, but there's a first time for everything! ;o)

This time I made one shrimp roll and two veggie rolls. I've done veggie rolls before, so the instructions below are for the shrimp rolls. You can see some of my other sushi here and here.

If you like sushi and you've never tried to make it before just try! It really isn't as hard as some lead you to believe! :o)

What You'll Need:
Brown sushi rice, cooked according to package directions (Note: You need about 1/3 to 1/2 cup of cooked rice per roll. I usually go with the lesser amount when it's a packed roll such as this one.)
1 tablespoon of sushi vinegar per cup of cooked rice (Note: A lot of the commercial varieties of sushi vinegar have high fructose corn syrup in them. The one I linked does not. Read the label carefully to make sure it's made with real sugar or something other than HFCS!)
Nori sheets
4 small steamed shrimp per roll, cut in half lengthwise
3 or 4 cucumber matchsticks
3 or 4 carrot matchsticks
2 slices of avacado
Wasabi powder, prepared according to the label directions (Note: You can buy prepared wasabi if you want to, but again be careful because a lot of brands have high fructose corn syrup in them too for some odd reason! Wasabi isn't supposed to be sweet!)
Low sodium soy sauce

Sushi Revisited: Ingredients

While the rice is cooking (it takes about 50 minutes) cook your shrimp. You can do this by steaming them, microwaving them quickly until pink or whatever method your prefer. Remember shrimp only take a few minutes to cook. As soon as they turn pink they are done! Don't over cook or you'll just end up with rubber! Sprinkle a little salt and pepper on them if desired. Set aside to cool.

20 minutes before the rice is done start cutting your vegetables and have them ready to go. Cut the cucumbers and carrots into matchstick pieces. Slice the avocado into slices. Set aside.

Once rice is cooked add 1 tablespoon to 1 cup of cooked rice. Let cool slightly until cool enough to touch. This usually takes about 4 minutes

Lay a sheet of nori out on a clean towel or a bamboo sushi mat. Using a wooden spoon that has been dipped in water so the rice won't stick, spread rice out leaving an inch at the top with no rice. Layer vegetables at the opposite end of the roll away from the free inch left over.

Sushi Revisited

Using the sushi mat or towel carefully and tightly roll up the roll. Normally it will seal itself with the moisture from the rice, but if it appears not to be sealing then dip your fingers into water and run it along the edge of the nori to help it seal. Roll it as tight as possible. The tighter the roll the easier to cut. (Note: I could have rolled this roll a bit tighter. It still cut ok, but it wasn't as tight and neat as I would have liked. The carrot/cucumber roll I made was rolled perfectly.)

Using a serrated knife cut the roll into slices. Serve with wasabi and low sodium soy sauce.

Notes: With sushi the ingredients you use are up to you! Experiment and have fun! I've even thrown in sprouts a few times. If you like it, try it! ;o)

Posted by Dianne at January 25, 2008 7:50 AM

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Comments

That's awesome, Dianne! You make me feel like I can do this! And I always love your anti-HFCS stance.

Posted by: Allie at January 25, 2008 10:12 AM

I really don't understand the whole high fructose corn syrup thing. It's really rather gross and now that I've not eaten if for so long I can taste it a mile away. What really is shocking is how many "health" foods have HFCS in them! A lot of the "light" products are made with them. How is that good for anyone?

Posted by: Dianne at January 25, 2008 10:46 AM

I know! That drives me crazy! I can taste it too. I've read that it actually makes you feel hungrier when you consume it, which is like adding insult to injury.

Posted by: Allie at January 25, 2008 2:42 PM

It's kind of sad when you think they take something relatively healthy in and of itself (corn) and makes something so bad for you with it! And it's really sad when you think about how hard they market it to children. It's makes me glad that Alexis doesn't watch commercials! :o)

Posted by: Dianne at January 25, 2008 4:24 PM

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