Hy-Vee Recipes and Ideas

Directions

1. Step1

   Make Dynamite Sauce: In a small bowl, combine mayonnaise, Sriracha, and sesame oil. Keep chilled until ready to serve.

2. Step2

   Prepare shrimp according to package directions. Trim nori sheet to make a 5-by-8-inch rectangle and lay shiny side down on the sushi rolling mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori.

   Hyvee Culinary Expert Tip

   To keep the sushi rolling mat clean, place it in a gallon-size plastic bag. Discard bag when done preparing sushi.

   Hy-Vee Seasons Magazine

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3. Step3

   Arrange 1/4 each of the shrimp and mango, and if desired, cucumber and carrot, in a horizontal line across the middle of the rice. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and cover with plastic wrap. Repeat with remaining ingredients.

4. Step4
   When ready to serve, remove the plastic wrap. Cut each roll in half, then cut each half into three pieces. Wipe the knife with a moistened towel as necessary to prevent sticking. Carefully place pieces on a platter. Drizzle with Dynamite Sauce and serve with pickled ginger, wasabi, and soy sauce, if desired.
5. Step5

   To make a Mushroom Roll: Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. In a large bowl, gently toss 2 cups sliced mushrooms, 1/4 cup sesame oil and 1/4 cup unagi (eel) sauce or teriyaki sauce. Place on prepared baking sheet and spread to form an even layer. Roast mushrooms 15 minutes; cool. Use in place of shrimp in roll.

6. Step6

   To make a Fried Curd Roll: Use sliced fried bean curd or extra firm tofu in place of shrimp.