Crunchy Shrimp Roll

Happy Halloween!

What an interesting couple of days so far.  With the whole Hurricane Sandy aka: "Frankenstorm" happening on the east coast, it was a lot to take in!



My heart goes out to NYC and all of those that were impacted by the storm!  The DC area got hit as well with plenty of flooding, erosion and power outages.  What is going on with these storms? 

Luckily, today is Halloween and I know the kids can't wait to bust out their costumes and trick or treat, yay!  I'm glad I was able to bust out a costume of my own this past Saturday for Earl-o-ween/1920's Themed Party.

The suave BF and I.

Maggie and I being sophisticated.

Here is a recipe that I was able to make during Hurricane Sandy and it went down very well with wine, Rice Krispies, and a marathon on Bravo!

This is Crunchy Shrimp Roll.  The new sushi set is compliments of my friends, Maggie and Justin.  TY, guys!  Next time you come over, I'll make sushi for you!

Servings:  5 (or two if you're really hungry)

Serving size- 1 roll

Calories:  425.05
Fat:  13.94 g   

Carbs:  63.15 g
Fiber:  4.66   g 

Protein:  12.08 g 

Points:  11 

Recipe for sushi:

10 pieces of cooked large shrimp

2.5 Tbsp of neufchatel cream cheese

1 avocado
1 medium cucumber

1 package of sushi nori seaweed sheets (package of 10, but we will use 5 sheets)

1.75 cups Nishiki sushi rice

1 Tbsp. seasoned rice vinegar

sugar

sushi mat

wasabi (optional)
2 bunches of green onions (optional)
Kikkoman's Less Sodium Soy Sauce

Recipe for the shrimp batter:
2/3 cup Japanese style panko breadcrumbs (I use Trader Joe's brand)
1 large egg
ground "cayenne" red pepper (optional)
2 Tbsp. vegetable oil

Recipe for the special spicy sauce:
1/4 cup lite mayo
1 Tbsp. honey
3 tsp. Sriracha Hot Chili Sauce

1.  First, measure out the rice and place it in the rice cooker bowl.  Take the bowl out of the rice cooker and proceed to rinse the rice off in the sink.  Place the lid over the bowl to drain the water out. Then, add 1.75 cup of water to the rice.  Place the rice back in the cooker and set to cook.  The rice should cook for 15-20 minutes.

2.  Take the shrimp and pat it dry.  Then in a medium bowl, mix together the shrimp batter consisting of the panko and sprinkle of ground red pepper. 

3.  Crack open the egg and place it in a small bowl.  Beat the egg with a fork.

4. Place the vegetable oil in a medium pan and place it on the stove.  Set the dial to medium heat.

5. Wait for the oil to heat up and begin dipping the shrimp in the egg and then the batter.  Place them on a cutting board until all of the shrimp are dipped in the egg/batter.

6.  After all of the shrimp are ready, place them in the pan and begin to cook each side for 2-3 minutes.  The batter should turn a nice golden brown.  Keep a close watch so that the batter doesn't burn.  I use a fork to turn the shrimp over.  A spatula is too flimsy.

7.  After all of the shrimp have cooked, remove them from the stove and back to a clean cutting board.  Remove the tails of the shrimp and cut them in half.

8.  Then, cut up the avocado, cucumber, and cream cheese into thin strips.

9.  Once the rice cooker timer has gone off, take off the lid and add the seasoned rice vinegar and a sprinkle of sugar to the rice.  Mix it together with the rice cooker spoon.  Turn off the rice cooker and place the lid back on top.

10.  Get out a flat cutting board and place the sushi mat on top.  Place one of the seaweed sheets on top of the mat so that the rough end is facing up.  Then, scrape out small spoonfuls of the rice and spread half of the rice evenly on the sheet.

11.  At the bottom of the sheet, place the 1 Tbsp. of the cream cheese.  Then place thin strips of cucumber, avocado, and 6-7 half pieces of shrimp on top. Proceed to tightly roll the bottom of the roll towards the top.  Don't worry about using the mat to roll the seaweed.  Just focus on tightly rolling the seaweed mat itself. 

12.  Once it is rolled, cut the rolls with a sharp knife into 1/2 inch pieces.

13.  In a small bowl, mix together the light mayo, honey, and Sriracha hot chili sauce.  Spread it over the top of the sushi.

14.  Dice up the green onions and sprinkle them over the top of the sushi.

That is it!  You will probably have leftover egg, panko, rice, and the special spicy sauce.  There will also be leftover avocado and cucumber, but that means you can use it for the next meal!

This is not the healthiest sushi, but it's way better than ordering chinese or pizza.  Plus, the sushi looks so appealing in the end.