Categories
dinner

Shrimp Sushi with Maple Soy Tahini Drizzle

Shrimp, asparagus, and avocado sushi with maple soy tahini drizzle is the combo you never knew you craved, with a sauce you can use in various recipes all week (don’t worry- I’ve linked for you below).

I’ve noticed that one of the things I miss the most in quarantine is sushi. I’ve been pleasantly surprised how self-sufficient I’ve been with making pretty much everything else, but the sushi cravings are real and it seemed time to do something about it!

Note, sushi is easier to roll with sushi rollers. They’re under $10 and you can get them everywhere from your local sushi / Japanese mart, to Williams Sonoma, to Amazon, to Bed Bath & Beyond, to this cute kit from World Market. But, it’s not necessary! I tried both ways in making this so see the notes section for tips 🙂

Ingredients:

  • 12 big prawns (I used pre-cooked frozen)
  • 8 spears of asparagus
  • 1.5 cups sushi rice (I bought at Safeway- any Asian food section should have)
  • 1.5 cups water
  • 1 tbs cooking oil
  • 1/3 cup white sugar
  • 1/2 cup rice vinegar
  • 1 tsp salt
  • 5 sheets of nori
  • My maple soy tahini sauce (just a drizzle or side dish- see noodles post)

Directions:

  1. Defrost shrimp if needed. Then, start with sushi rice. Rinse until water turns clear to get rid of starch. Add to 1.5 cups water and bring to a boil in a small pot, then cover & simmer for 20.
  2. Heat your rice vinegar, white sugar, and salt until the sugar dissolves in a small pot.
  3. Place rice in large dish and slowly pour vinegar mixture over it, mixing in with a wooden spoon. Set aside to cool.
  4. Cut shrimp in half lengthwise, then into bite sized pieces. Peel and de-pit the avocado, and cut into small pieces.
  5. Time to roll!! If you have sushi rollers- get them out. If not, no worries. Lay nori on a cutting board, long side facing you. Make a stripe of rice in the center. Use less than you think you need, and the back of a wooden spoon to pat into a thin covering.
  6. Layer asparagus, avocado, and shrimp. Then, dampen fingers in cool water so they don’t stick- and get rolling. Fold the edge closest to you over itself to the other side, then inch fingers backward almost like you’e typing to roll it.
  7. Repeat with each nori, but be sure to wet your fingers between each roll so the seaweed doesn’t stick.

Notes:

  • If you don’t have a super sharp knife, I would enjoy as a hand roll- if they’re not super tightly rolled, a more blunt knife will rip the nori
  • Nori and sushi rice can be found in the Asian section of any major grocery store. Even better, support your local small businesses and call your sushi or Asian markets to find. Tahini and rice vinegar can be purchased at Trader Joe’s, the Asian section of a grocery store, or (for the rice vinegar) an Asian market. If you’re struggling to find ingredients — I’d love to hear from you at help. DM me on Instagram (@thecarmelkamaaina).

What am I listening to as I make this?Boy and Bear” by Southern Son


What should I do with the rest of my maple soy tahini drizzle? Well my friend, you’re in luck! I just so happened to make this sushi with meal prep in mind, and have other uses for you:


Want more Carmel Kama’aina content? Follow me on Instagram. All my latest recipes and behind the scenes tricks are published first on Instagram. Check out this recipe on Instagram, below:

View this post on Instagram

Shrimp, asparagus, and avocado sushi with maple soy tahini drizzle is #fridayMOOD. It’s the combo you never knew you craved, with a sauce you have already made for all week! Ingredients: 12 big prawns (I used pre-cooked frozen) 8 spears of asparagus 1.5 cups sushi rice (I bought at @Safeway) 1.5 cups water 1 tbs cooking oil 1/3 cup white sugar 1/2 cup rice vinegar 1 tsp salt 5 sheets of nori My maple soy tahini sauce (just a drizzle or side dish- see noodles post) Directions: Defrost shrimp if needed. Then, start with sushi rice. Rinse until water turns clear to get rid of starch. Add to 1.5 cups water and bring to a boil in a small pot, then cover & simmer for 20. Heat your rice vinegar, white sugar, and salt until the sugar dissolves in a small pot. Place rice in large dish and slowly pour vinegar mixture over it, mixing in with a wooden spoon. Set aside to cool. Cut shrimp in half lengthwise, then into bite sized pieces. Peel and de-pit the avocado, and cut into small pieces. Time to roll!! If you have sushi rollers- get them out. If not, no worries. Lay nori on a cutting board, long side facing you. Make a stripe of rice in the center. Use less than you think you need, and the back of a wooden spoon to pat into a thin covering. Layer asparagus, avocado, and shrimp. Then, dampen fingers in cool water so they don’t stick- and get rolling. Fold the edge closest to you over itself to the other side, then inch fingers backward almost like you’e typing to roll it. Repeat with each nori, but be sure to wet your fingers between each roll so the seaweed doesn’t stick. If you don’t have a super sharp knife, I would enjoy as a hand roll- if they’re not super tightly rolled, a more blunt knife will rip the nori #carmelkamaaina

A post shared by The Carmel Kama'aina (@carmelkamaaina) on

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s