Make Dynamite Sauce: In a small bowl, combine mayonnaise, Sriracha, and sesame oil. Keep chilled until ready to serve.
Ready-to-bake shrimp works just fine in this roll and saves effort.
Servings and Ingredients
|¼ c. mayonnaise
|¼ c. Hy-Vee Sriracha sauce
|1 tbsp. sesame oil
|1 (8 oz) pkg Hy-Vee frozen crunchy popcorn shrimp, divided
|4 sheets nori
|1 recipe Sticky Sushi Rice, divided
|½ medium mango, peeled, seeded, cut into 1/4-inch strips, divided
|1 picolino cucumber, cut into matchsticks, optional, divided
|1 small carrot, peeled, cut into matchsticks, optional, divided
|Pickled ginger, for serving
|Wasabi paste, for serving
|Hy-Vee low sodium soy sauce, for serving
Things To Grab
- Small bowl
- Sushi rolling mat
- Plastic wrap
- Paper towel
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 TipTo keep the sushi rolling mat clean, place it in a gallon-size plastic bag. Discard bag when done preparing sushi.
Related Content, Side Dish
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.
- 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.
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.
To make a Fried Curd Roll: Use sliced fried bean curd or extra firm tofu in place of shrimp.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 20mg
- Sodium: 520mg
- Total Carbohydrates: 43g
- Protein: 10g