Get Cooking with Planet Shrimp

Ontario Shrimp “Dynamite Roll”

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.

Ingredients

Sushi Rice
2 cups sushi grade rice
1 tablespoon salt
2 tablespoons rice wine vinegar
Shrimp Filling
1 lb planet shrimp, peeled
1 tablespoon wasabi
¼ cup soy sauce
1 teaspoon sesame oil
Sushi Roll
8 sheets sushi seaweed
Spicy Mayo
1 cup mayo
3 T sriracha
1 T spirulina powder
1 tsp salt
1 T lemon juice
Equipment
Bamboo Rolling Mat
Squeeze Bottle

Method

Sushi Rice

Place the rice in a large pot and rinse with cold water. This removes excess starch from the rice. Rinse and drain.
In a large pot, add the rice and add 3 cups of cold water. Cook on high heat until it reaches a boil, stirring occasionally. Once it has boiled, lower heat to low and cover with a tight-fitting lid. Cook for 10 minutes or until there is no excess water and the rice has puffed. When the rice is cooked, remove it and place into a bowl. Add salt and vinegar and gently fold while letting it cool.

Shrimp Filling

Meanwhile, in a large pan, heat a small amount of vegetable oil and add shrimp. Saute for 1 minute each side or until they turn light pink . Turn off heat and add wasabi, soy sauce, and sesame oil. Set aside and cool.
Once cool, place shrimp in a food processor and pulse to a ground texture.

Spicy Mayo

In a medium bowl, combine all ingredients. Whisk together until the mixture is smooth. Season with salt and pepper to taste. Transfer spicy mayo to a squeeze bottle.

Sushi Roll

Arrange a small bowl filled with warm water. Set beside your rolling mat. Centre one sheet of nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer.
Arrange 2 T of shrimp mixture down the middle of the sheet in a line going widthwise. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat until all sheets have been used.

Slice each roll in 4-6 pieces. Serve.

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