Happy weekend everyone!! I just wanted to take a quick minute to share this easy peasy delicious recipe. I looove sushi and it’s kind of a joke with Jaryd and I that…
Whenever I have the chance for take out I 99% of the time say “sushi?!” I indulge a bit in the carby rice layer and Jaryd usually gets the Buddhist Delight, a vegetable non-rice dish that is very tasty.
On a whim I bought these nori wraps, figuring they’d be a good thing to have in. I’ve wrapped some veggies in them for a quick lunch here and there. I’ve been meaning to make actual sushi, but never got around to it, you know? Well, the other day I was hurting to figure out what’s for dinner. I opened up the cabinets and these nori sheets were kind of sharing back at me in an undeniable way. My mind then did a mental inventory of the things I would need and it was like for this one special moment the universe aligned. All ingredients were in and I thought California shrimp rolls would be a fun new take on an old favorite.
Plus I mean, that soy and wasabi combo? I’d dip almost anything in that! Probably not cake, though.
So here’s what you do:
Cook the shrimp on a grill pan with some coconut oil. Flip them after a couple minutes until they are pink. Cut the tails off.
Lay out your nori sheet, shiny side up. Using the back of a fork, smash an avocado on the sheet, focusing on the edge closest to you.
Then pile the cucumber and line the shrimp along the edge closest to you.
Tightly roll the sheet, making sure no shrimpies are left behind.
Use a sharp knife to cut into rolls. I began by cutting it in half, then gently into smaller pieces.
Serve with wasabi and soy. You can buy wasabi powder in the international food isle. Just mix it with water and you are good to go!
- 4 nori sheets
- 2 avocados, cut in slices
- 1/2 cucumber, cut in strips or spiralized (blade C)
- 20 - 25 shrimp, shelled and deveined (about 5-8 per roll, depending on size)
- 2 T. coconut oil, for cooking
- 4 T. soy sauce
- 1 T. wasabi
- Cook the shrimp on a grill pan with some coconut oil over medium-high heat. Flip the shrimp after about three minutes, or until they are pink. Cut off the tails.
- Lay out your nori sheet on a flat cutting board, shiny side up.
- Using the back of a fork, smash an avocado on the sheet with the majority of the avocado on the edge closest to you.
- Pile the cucumber and line the shrimp along the edge closest to you.
- Tightly roll the sheet, making sure no shrimp fall out.
- Use a sharp knife to cut into rolls. I began by cutting it in half, then gently cut each half into smaller pieces.
- Serve with wasabi and soy.
- You can buy wasabi powder in the international food isle. Just mix it with water and you are good to go!
- Serves 2 - 4. Each person gets one to two rolls.
Aaaand then my “helper” who “helps” by climbing on my back and shaking me as I take pictures decided those chopsticks were just too cool not to grab. So predictable 🙂 Enjoy!! xo