Florida Shrimp Rolls
- Number of Servings: 1
Ingredients
Clean, dry grocery bag1/4 cup freshly boiled rice (must be still hot)1 sheet Nori, untoasted1/8 avocado, sliced into fingers2 baby carrots, quartered lengthwise1 slice of cucumber (about as big around as pinkie finger and as long as sheet of Nori)6 medium frozen shrimp, cooked1 tbsp low sodium soy sauce
Turn a burner on high and wave the Nori sheet over it several times to lightly toast it. This will help to bring out the flavor! Set aside on a flat, dry surface.
Cut all vegatables into thin strips and set aside - be sure to cover avocado until right before use as they will turn brown if exposed to air.
Quarter baby carrots lengthwise into 'matchsticks.'
Defost frozen, pre-cooked, deveined and peeled shrimp; set aside.
Place Nori on clean, dry grocery bag and spread hot rice over half the sheet.
Arrange shrimp and vegetables in a narrow row lengthwise. (DO NOT OVERSTUFF!! This will make it very hard to roll.) With your hands under the bag, begin to roll the sushi, starting at the end with the rice and fillings.
Try to keep it as tight as possible without ripping the sheet.
The steam/heat from the rice will make the Nori stick to itself.
Set roll aside to cool (I put mine in the fridge for a couple of minutes).
If desired, slice roll into pieces, or you can eat it like a soft taco.
Try making it with crab instead of shrimp for a California roll!!
Dip into soy sauce before eating.
Number of Servings: 1
Recipe submitted by SparkPeople user SARAGRIFFIN.
Cut all vegatables into thin strips and set aside - be sure to cover avocado until right before use as they will turn brown if exposed to air.
Quarter baby carrots lengthwise into 'matchsticks.'
Defost frozen, pre-cooked, deveined and peeled shrimp; set aside.
Place Nori on clean, dry grocery bag and spread hot rice over half the sheet.
Arrange shrimp and vegetables in a narrow row lengthwise. (DO NOT OVERSTUFF!! This will make it very hard to roll.) With your hands under the bag, begin to roll the sushi, starting at the end with the rice and fillings.
Try to keep it as tight as possible without ripping the sheet.
The steam/heat from the rice will make the Nori stick to itself.
Set roll aside to cool (I put mine in the fridge for a couple of minutes).
If desired, slice roll into pieces, or you can eat it like a soft taco.
Try making it with crab instead of shrimp for a California roll!!
Dip into soy sauce before eating.
Number of Servings: 1
Recipe submitted by SparkPeople user SARAGRIFFIN.
Nutritional Info Amount Per Serving
- Calories: 154.8
- Total Fat: 4.3 g
- Cholesterol: 54.7 mg
- Sodium: 647.8 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 3.2 g
- Protein: 11.1 g
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