- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 43.3
- Total Fat: 3.4 g
- Cholesterol: 12.5 mg
- Sodium: 33.2 mg
- Total Carbs: 1.5 g
- Dietary Fiber: 0.9 g
- Protein: 1.9 g
Tasty Shrimp No Rice Sushi RollSubmitted by: BRMALLORY1986
IntroductionOne thing I have missed so much since going LC has been sushi, I already had my own sushi kit so I decided to make up my own rolls without rice. I use a cream cheese mixture in place of where you would normally have sticky rice. I must say this turned out even more amazing than I had hoped for. :-) One thing I have missed so much since going LC has been sushi, I already had my own sushi kit so I decided to make up my own rolls without rice. I use a cream cheese mixture in place of where you would normally have sticky rice. I must say this turned out even more amazing than I had hoped for. :-)
Sushi Nori, Raw Untoasted, 1 sheet, 6 sheets
Mushrooms, fresh, 1 cup, slices
1/2 of a carrot cut up into very thin strips
Avocados, California, 1 peeled, sliced, and pitted
Cucumber (peeled), 1 medium
Sesame Oil, 3 tbsp
Shrimp, cooked, 6 oz
Philadelphia Whipped Cream Cheese, 6 tbsp *Room Temp*
Chili Garlic Sauce, 2 tsp
Sesame Seeds, 4 tbsp
*****I can not stress VERY SHARP knife enough; I sharpen mine before I cut my sushi*****
*****When slicing the avocado wait to peel and slice it to the step right before you are about to start layering it or sprinkle it with lime juice in order to keep it from turning brown****
Rise off with cold water and place in fridge while you finish prepping the rest of your items.
If you have not already done so peel your cucumber and slice in half. Using a spoon scrape out the seeds of your cucumber then slice into sticks.
In a small bowl mash together your room temperature whipped cream cheese, chili garlic sauce (if you like it super spicy add more of this), your remaining 2 TBSP of sesame oil, and all of your sesame seeds. This mixture will be what takes place of sticky rice in the traditional sushi roles.
Pull out your mushrooms and shrimp, slice shrimp into pieces.
Peel and slice your avocado, slice into stick shape....doesn't have to be perfect.
If you have a sushi kit wrap your bamboo mat in plastic wrap (this helps tremendously in clean up).
Place one sheet of nori shiny side down on the mat, using your rice spatula take a small amount of the cream cheese mixture and spread evenly on the nori. I would make sure that the outside edges are done more than anything else. You should use approximately 1oz/sheet.
Once you have the mixture spread start layering on your ingredients. Only use 1-2 cucumber strips, 1-2 avocado strips, 3-4 mushrooms, sprinkle carrots, and about 5-6 shrimp pieces. Layer your ingredients on one end of the sheet only then slowly roll up your nori squeezing it as you go. Place on a plate in the fridge while you finish all the rolls, seam side down.
Once you have finished all your rolls pull out the plate and using a VERY SHARP knife *****I can not stress VERY SHARP knife enough; I sharpen mine before I cut my sushi***** cut rolls into 5 pieces each to make 30 pieces.
Serving Size: Makes 6 rolls, which I cut up into 30 1-piece servings