Shrimp Hand Rolls

Shrimp Hand Rolls

Course: Appetizers, Lunch, Dinner

Ingredients:

For the Shrimp Hand Rolls

• 1 package nori sheets, cut in half

• 1 cup sushi rice, store bought or homemade

• 1lb fresh or frozen shrimp, peeled and cooked

• 1 tablespoon sesame oil

• 1.5 tablespoons Kewpie mayonnaise

• 1 teaspoon rice vinegar

• 1 scallion, minced

• 1 teaspoon sesame seeds, plus more for garnish

• 1 cucumber, julienned

• 1 avocado, cut into slices

• 1 handful fresh sprouts

For the Sriracha Mayonnaise

• 3 tablespoons Kewpie mayonnaise

• 1 tablespoon sriracha

Instructions:

1. If using frozen shrimp, thaw and cook them according to package instructions. Once cooked, peel and devein the shrimp.

2. Heat a tablespoon of sesame oil in a pan over medium-high heat. Once warm, add shrimp to the pan. Season with salt and cook for 2-3 minutes/side until pink.

3. Remove from heat and cut into small pieces.

4. In a bowl, combine the cooked shrimp with Kewpie mayonnaise, rice vinegar, minced scallion, and sesame seeds. Mix well to coat the shrimp evenly.

5. Cut the nori sheets in half to create smaller rectangles.

6. Julienne the cucumber and slice the avocado. Prepare fresh sprouts.

7. Place a piece of nori on a clean, dry surface with the shiny side facing down and the longest edge closest to you.

8. Place a small amount of sushi rice on the nori sheet, spreading it evenly across the bottom half of the sheet, leaving a border along the edges.

9. Arrange a few slices of cucumber, avocado, and a spoonful of the shrimp mixture on top of the rice.

10. Add a few fresh sprouts on top.

11. Starting from the bottom corner, tightly roll the nori sheet around the filling, forming a cone shape. Seal the edge with a small amount of sushi rice to help it stick.

12. In a small bowl, combine Kewpie mayonnaise and sriracha, mix well to combine.

13. Top hand rolls with as much sriracha mayonnaise and additional sesame seeds as you’d like and enjoy!

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