SHRIMP SUSHI ROLL RECIPES

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SPECIAL SHRIMP GUNKANMAKI - BATTLESHIP SUSHI ROLL RECIPE ...



Special Shrimp Gunkanmaki - Battleship Sushi Roll Recipe ... image

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.

Total Time 25 minutes

Prep Time 25 minutes

Yield 12 pieces

Number Of Ingredients 7

125 g shrimp (cooked, salad style)
2 tablespoons kiwi fruits, diced
2 -3 tablespoons mayonnaise (preferably Japanese)
1/4 teaspoon fresh ginger, grated
1 1/2 sheets nori, seaweed
2 cups cooked rice, seasoned with sushi vinegar seasoning (see #315511 Easy Sushi Rice)
1/4 cup rice vinegar

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.

Nutrition Facts : Calories 61.3, FatContent 1, SaturatedFatContent 0.2, CholesterolContent 20.9, SodiumContent 40.8, CarbohydrateContent 9.7, FiberContent 0.1, SugarContent 0.3, ProteinContent 3

SUSHI ROLL RECIPE | ALLRECIPES



Sushi Roll Recipe | Allrecipes image

Sushi can be filled with any ingredients you choose. Try smoked salmon instead of imitation crabmeat. Serve with teriyaki sauce and wasabi.

Provided by 1ORANGE1

Categories     Appetizers and Snacks    Spicy

Total Time 45 minutes

Prep Time 45 minutes

Yield 8 appetizer servings

Number Of Ingredients 9

? cup uncooked short-grain white rice
3 tablespoons rice vinegar
3 tablespoons white sugar
1?½ teaspoons salt
4 sheets nori seaweed sheets
½ cucumber, peeled, cut into small strips
2 tablespoons pickled ginger
1 avocado
½ pound imitation crabmeat, flaked

Steps:

  • In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.
  • Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.
  • Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
  • Cut each roll into 4 to 6 slices using a wet, sharp knife.

Nutrition Facts : Calories 152.2 calories, CarbohydrateContent 25.8 g, CholesterolContent 5.7 mg, FatContent 3.9 g, FiberContent 2.4 g, ProteinContent 3.9 g, SaturatedFatContent 0.6 g, SodiumContent 702.5 mg, SugarContent 7.4 g

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