Beas Tropical Shrimp Maki Rolls
March 31, 2014
Categories: Side Dishes, Crab meat, Shrimp, Rice, White Rice, Japanese, Baby Shower, Birthday, Fathers Day, Game/Sports Day, Picnic, Potluck, Romantic Dinner, Sunday Dinner, Valentine's Day, Gluten-Free, more
"This is not a standard maki roll. It is one I put together and we all really enjoyed. If gluten free, use gluten free soy sauce."
- Serving Size: 1 (435.3 g)
- Calories 241.4
- Total Fat - 6.5 g
- Saturated Fat - 1.4 g
- Cholesterol - 68.9 mg
- Sodium - 689 mg
- Total Carbohydrate - 34.5 g
- Dietary Fiber - 5.8 g
- Sugars - 7.1 g
- Protein - 13.2 g
- Calcium - 129.8 mg
- Iron - 2.2 mg
- Vitamin C - 13.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Cook the sushi rice according to package directions.
Meanwhile mix together the chopped shrimp, cream cheese and crushed pineapple in a small bowl.
Mix together the rice vinegar, sugar and salt and mix until sugar and salt are totally dissolved.
Gently mix the cooked rice with the vinegar mixture in a large bowl and fan until cooled. (I place a fan in front of the rice to speed up this process.)
Place a sheet of plastic wrap on a bamboo sushi rolling mat.
Place the nori sheet on top of plastic wrap.
Spread 1/3 of the rice evenly over the nori sheet.
Sprinkle with sesame seeds.
Carefully turn nori sheet over placing the rice on top of the plastic wrap.
Place 1/3 of the shrimp mixture across the edge of the nori sheet that is closest to you, along with 40 grams of the crab meat, 1 slice of cucumber, 3 slices avocado and 1 lettuce leaf, staying about an inch away from the rolling edge.
Lift the edge of the bamboo rolling mat that is closest to you and roll away from you, using the mat and plastic wrap to help you roll the maki tightly.
Repeat this process with the remaining ingredients; you will have enough for 3 maki rolls.
Remove the plastic wrap from the rolls and slice with a very sharp knife.
Plate the sliced maki rolls and sprinkle with the caviar.
Serve with wasabi horseradish for heat if you like and serve with soy sauce for dipping.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to buy sushi grade shrimp for this recipe.
- Make sure to drain the crushed pineapple well before adding it to the shrimp mixture.
- Instead of crab meat, use cooked, chopped lobster. The benefit of this substitution is that lobster has a sweeter and more delicate flavor than crab meat, which will enhance the overall flavor of the dish.
- Instead of cream cheese, use Greek yogurt. The benefit of this substitution is that Greek yogurt is a healthier alternative to cream cheese and will add a creamy texture to the dish without the added fat and calories.
Vegan Tropical Shrimp Maki Rolls Replace the crab meat with vegan mock crab meat. Replace the shrimp with vegan mock shrimp. Replace the cream cheese with vegan cream cheese. Replace the wasabi horseradish with vegan horseradish.
Ginger-Glazed Carrots: These sweet and savory carrots are the perfect accompaniment to the Beas Tropical Shrimp Maki Rolls. The ginger glaze adds a subtle sweetness to the dish, which pairs nicely with the flavors of the rolls. The carrots also add a nice crunch and texture to the meal.
Coconut Rice: Coconut rice is a delicious and fragrant side dish that pairs perfectly with the Beas Tropical Shrimp Maki Rolls. The creamy coconut flavor is a great contrast to the sweetness of the ginger-glazed carrots, and the rice provides a nice balance to the meal. The coconut rice also adds a nice texture to the dish, making it a great addition to the meal.
Q: How do I make sure the maki rolls are rolled tightly?
A: Use the bamboo rolling mat and plastic wrap to help you roll the maki tightly. Lift the edge of the mat closest to you and roll away from you. Keep the roll tight as you roll it.
Q: How do I cut the maki rolls?
A: Use a sharp knife and cut the roll in half. Then cut each half into thirds. Make sure to wipe the knife off in between each cut to ensure a clean cut.
You'll Also Love
The name "maki" is derived from the Japanese word "maku," which means "to roll." This style of sushi is believed to have originated in the early 1800s, when it was served in the form of rolled seaweed and rice.
The use of cream cheese in sushi is credited to Iron Chef Masaharu Morimoto, who is said to have invented the popular Philadelphia roll. This recipe for Beas Tropical Shrimp Maki Rolls also uses cream cheese and is a great way to enjoy sushi with a twist.