Name: Garlic Shrimp Sushi
Prep time: 20 min
Cook time: 30 min
Ingredients: 1/2 cup Sushi rice (or use white rice); 2 tbsp Rice wine vinegar (use as needed); 2 tbsp Extra-virgin olive oil; 4 cloves Garlic (sliced); 6 oz Shrimp (peeled and deveined, tail off); 1/2 tsp Paprika; 1/4 tsp Lemon Pepper Seasoning; 2 Nori seaweed sheets; 1/2 Avocado (sliced thin); Sesame seeds (sprinkled for garnish); 3/4 cup Kimchi (use store bought or make your own (see recipe)); 2 tsp Wasabi paste; 1/4 cup Reduced-sodium soy sauce

Garlic Shrimp Sushi

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Prep Time: 20

Cook Time: 30

Servings: servings

Calories: 412kcal

Equipment

Bamboo sushi mat (recommended)

Ingredients

1/2 cup Sushi rice or use white rice
2 tbsp Rice wine vinegar use as needed
2 tbsp Extra-virgin olive oil
4 cloves Garlic sliced
6 oz Shrimp peeled and deveined, tail off
1/2 tsp Paprika
1/4 tsp Lemon Pepper Seasoning
2 Nori seaweed sheets
1/2 Avocado sliced thin
Sesame seeds sprinkled for garnish
3/4 cup Kimchi use store bought or make your own (see recipe)
2 tsp Wasabi paste
1/4 cup Reduced-sodium soy sauce

US Customary - Metric

Instructions

Prepare the rice according to directions on the package. Once cooked, set rice aside in a mixing bowl and season with salt and rice wine vinegar to taste. Allow rice to cool to room temperature.
Heat a nonstick pan on medium heat. Add the oil and garlic. Saute until nicely golden brown. Add in the shrimp, paprika, lemon pepper, and salt. Saute until the shrimp is cooked to an internal temperature of 125 degrees using a thermometer. Remove from the heat. Chop the shrimp into small pieces.
Dampen your hands with water, portion and spread the rice on the nori sheets. Covering as much of the nori as possible evenly. (Leave about 1 inch along the top and bottom of the nori sheet uncovered, as this will be how you seal your roll.) Carefully flip the sheet over onto a bamboo sushi mat or parchment paper so that the rice side faces down and the nori side faces up.
Lay the shrimp, golden brown garlic, and avocado across the middle. Begin to slowly roll the sushi, gently pressing firmly to make sure the roll remains tight but too hard so the contents are pushed out of the ends.
Once rolled, gently press and form the roll with the mat to make sure its compact and tight.
Slice the sushi roll into 6-8 pieces (you may have to rinse or wipe the blade in between slices to prevent sticking and tearing).
Garnish with sesame seeds. Serve with kimchi, wasabi and soy sauce.

Notes

Pro Tip: If you don't have a bamboo sushi mat use a piece of parchment paper to roll the sushi roll up tightly and uniformly.

Pro Tip: Dampen your hands with water to prevent the rice from sticking when working with it

Nutrition