Peanut Shrimp Maki
Cucumber and peanuts is a winning combo whether it makes up just a small component of a salad with tangy vinaigrette or whether the combo is combined with soy sauce and vinegar for a great dipping sauce. The combination is equally as stunning in a sushi roll as the vinegar dressed rice provides just the right amount of zip.
In this sushi roll, shrimp is added to give the roll an almost spring roll like feel. A topping of Thai sweet chili sauce brings it all together beautifully. Try adding your favorite aromatics such as cilantro or Thai basil for a more fragrant sushi roll. Also, an imitation crabstick make be used in place of the shrimp.
Peanut Shrimp Maki
Makes 1 sushi roll of 6-8 pieces
This recipe uses
1 4in x 7in sheet nori
about 1 cup
2 – 3 shrimp, boiled on skewers to straighten
2 sticks cucumber, approx French fry sized
pinch of shredded romaine lettuce
2 TBSP unsalted roasted peanuts, finely chopped
1 TBSP Thai sweet chili sauce
Cut shrimp in half lengthwise and set aside.
Place nori, rough side facing upwards, horizontally on your work surface. Cover the entire surface of nori in a thin even layer of prepared sushi rice. Flip nori over.
Place cucumber sticks horizontally end to end in the center of the nori, making sure they extend the full length of the nori. Next, top with shrimp pieces making sure they extend the full length of the nori. Then top with shredded romaine lettuce. (Just a small pinch will suffice.)
Roll according to the method for rolling inside out sushi rolls. Before cutting into pieces, sprinkle chopped peanuts over the top and sides of the sushi roll. Use a bamboo rolling mat to press the peanuts to the roll. Cut roll into 6 or 8 pieces.
Place sushi pieces on a plate. Drizzle Thai chili sauce over the pieces. Serve with pickled ginger, wasabi and soy sauce for dipping if desired.