Spicy Shrimp Hand Rolls
Hello Peeps! I’ve been hard at work on the e-cookbook in the last few days, and I’m super excited about some of the recipes! So excited in fact that it was hard for me not to post some of them right away, and just come up with new ones for the book! Instant gratification – I’m all about it! But I’m showing incredible will power by staying strong! You’ll have to wait for the book to see them. This one however was on my list of recipes to make for the blog, and I’m happy to say it’s both easy and delicious! I love spicy tuna rolls, but it always skeeves me out to make my own at home from grocery store tuna. I know the restaurant probably scrapes the bits off of the floor behind the sushi bar to make them, but I’d still rather have a professional handling my raw fish preparation! It’s a thing, I can’t explain it! I’ve made a version using Surimi (imitation crab) that’s very tasty, but the Surimi is pretty high in sugar so it’s out for anybody watching their carbs. Enter – cooked shrimp! You can cook it yourself or even buy it pre-cooked, for this recipe it won’t matter. I will say this – hand rolls are a pain to make! This is the first time I’ve tried making them, and I think I prefer regular rolls, which I have a lot more experience with. I’m not sure they are easier to make for a beginner, but they don’t leave you with a hunk of nori at the bottom that feels like shoe leather like the hand rolls do. You can make this either way – or just eat the shrimp filling in a salad or by itself by the spoonful. Yum! I didn’t have any avocado on hand or I would have used it. I almost wish I waited until I bought more avocados to make these, because I think it would be really delicious with the avocado added. Next time for sure! Hope you like them!
Makes 5 Hand Rolls
2 cups cooked shrimp, chopped
1/4 cup mayonnaise
1 Tbl Sriracha
2 Tbl cilantro leaves
1/4 cucumber, julienned
5 hand roll nori sheets
In a medium bowl, combine the chopped shrimp, mayonnaise and Sriracha sauce. Lay out one of your hand roll sheets so the widest part is facing you. Place 1/5 of your shrimp mixture on the right side of the wrap, leaving about 2/3 of the wrap empty. Add cilantro leaves, cucumber strips (and avocado if using). Roll on the diagonal until a cone is formed. Use water to seal the edges. Here is a great tutorial video if you’ve never done it. The video is three minutes long but if you are only interested in the rolling part, fast forward to about 2 minutes and 20 seconds into it.
If you’ve been missing sushi, give these a try! They won’t disappoint! :)
Approximate nutrition info per roll: 130 calories, 10g fat, 1g net carbs, 9g protein
For more great low carb recipes, get your copy of my e-cookbook The Gluten Free Low Carber!