This is one of those dishes that is so familiar and nostalgic for people that we just had to make it. The best part is that you can now make sushi using local shrimp. The shrimp is chopped and processed in this recipe to minimize air pockets and create a tighter sushi roll. It also has all of the classic sushi accoutrements mixed into the shrimp mixture so there is no need for dipping in soy sauce or smothering with wasabi. The spicy mayo is a bit different in this one as it has spirulina in it, which gives it a more funky seaweed flavour as well as heat.