Crispy Shrimp Roll

Recipe

Main Dish
Crispy Shrimp Roll

Primary Media

Crispy shrimp roll drizzled with dynamite sauce

User Rating

5 out of 5 stars
Rate it:
2 ratings

Recipe Data

4
Servings
15min
Prep
15min
Total

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    Description

    Ready-to-bake shrimp works just fine in this roll and saves effort.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    Dynamite Sauce
    ¼ c.mayonnaise
    ¼ c.Hy-Vee Sriracha sauce
    1 tbsp.sesame oil
    Shrimp Roll
    1(8 oz) pkg Hy-Vee frozen crunchy popcorn shrimp, divided
    4sheets nori
    1recipe Sticky Sushi Rice, divided
    ½medium mango, peeled, seeded, cut into 1/4-inch strips, divided
    1picolino cucumber, cut into matchsticks, optional, divided
    1small 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

    Directions

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

    2. 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
      Related Content, Side Dish
    3. 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. 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. 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. To make a Fried Curd Roll: Use sliced fried bean curd or extra firm tofu in place of shrimp.

    Nutrition facts

    Servings

    270 Calories per serving

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 20mg
    • Sodium: 520mg
    • Total Carbohydrates: 43g
    • Protein: 10g

    Daily Values

    0%
    Vitamin A 120%
    0%
    Vitamin C 70%
    0%
    Iron 8%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Health 2016.