Pepper Shrimp Sushi Roll
Delicious cooked shrimp and peppers in a sushi roll!
Servings: 1 people
Ingredients
- For the shrimp:
- 6 jumbo shrimp - peeled and deveined tails removed
- dash of cayenne pepper
- 1/4 teaspoon salt
- dash of smoked paprika
- dash of black pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon olive oil
- For the filling:
- 1 mini red bell pepper - sliced into long strips
- 1 mini orange bell pepper - sliced into long strips
- cream cheese
- 1 tablespoon roasted green chili peppers
- 1 green onion - sliced long wise into thin strips
- spicy mayo - recipe below
- oyster or eel sauce
- For topping:
- 1 tablespoon rice vinegar
- 1/2 teaspoon sugar
- black sesame oil
- fresh or freeze dried jalapenos
- sesame seeds
- spicy mayo
Instructions
- Season shrimp with the seasonings listed and cook until pink and plump.
- Prep all of your fillings by slicing them into thin and long of strips, except for the shrimp.
- Lay down a piece of plastic wrap over your sushi mat.
- Add cooked sushi rice or brown rice.
- Lay another piece of plastic wrap over the top and roll out with a rolling pin until it’s in a large enough rectangle to lay the nori wrap over and about 1/2 inch thick.
- Remove the plastic wrap from the top.
- Add nori wrapper over the top with the shiny side up.
- Add bells peppers, green chilies, cream cheese, green onions, spicy mayo or eel sauce and shrimp.
- Pull both sides of the plastic wrap up so the roll's edges go together.
- Use the sushi mat, a towel or your hands to press the roll into a long cylinder.
- Add the spicy mayo, a drizzle of black sesame oil, eel or oyster sauce, jalapenos and sesame seeds.
- Slice the roll by using a sharp or serrated knife, dripped in rice vinegar or water so it doesn’t get sticky.