For all the sushi lovers out there, this recipe is for you. Making sushi at home is a task and a half, and it never seems to come out as good as a sushi restaurant. These rice paper wraps however are super easy and fun to make. They have all the flavors of typical sushi from the Bang Bang sauce to the poached shrimp, which if you followed our delicious homemade shrimp stock recipe has wonderful pungent notes of Pepitos Chilitos De Arbol.
12 spring roll rice paper wraps
2 cups homemade shrimp stock
6 raw shrimp, peeled and deveined
1 cup steamed sushi rice
3 sushi nori (snacks)
1 tbsp Teriyaki sauce
2 tbsp Bang Bang sauce
2 tbsp Mendocino Spices Hulled Sesame Seeds
2 tbsp Mendocino Spices Black Sesame Seeds
Cucumber, thinly sliced, for garnish
Carrot, thinly sliced, for garnish
Cilantro, for garnish
Bang Bang sauce, for dipping
– In a small pot over low/medium heat, add homemade shrimp stock. Let the stock get warm, and then add shrimp to poach in the stock. Remove shrimp once they start to turn white and pink in color. Poach shrimp for no more than 5-7 minutes.
– Mix the steamed sushi rice, teriyaki sauce, and Bang Bang sauce.
– Mix Mendocino Spices in a separate shallow bowl and set aside for assembling.
– Split shrimps in half lengthwise so it looks like you have two flat shrimps.
– Start assembling by wetting one rice paper wrap at a time in a shallow bowl with 1 cup of water for no more than 3 seconds (they’ll soften as you’re assembling).
– Lay 2 shrimp slices on the rice paper wrap and begin stack the rest of your wrap ingredients. Add about 2 tablespoons of the bang bang rice on top of the shrimp followed by some sushi nori, cucumber, carrots, and a sprig of cilantro.
– Wrap folding lengthwise and then fold in the sides of the wrap to resemble the shape of a rectangle. Repeat until you have 6 wraps.
– Take each wrap and dip in the shallow bowl of Mendocino Spices until its covered in sesame. Wet an additional ride paper wrap and wrap the sesame wrap once more.
– Serve for lunch or dinner with additional Bang Bang sauce.