Crispy Nori Summer rolls with an amazing lime soy peanut dipping sauce. We love Summer rolls, but this time I added a little extra Nori (seaweed sheet) and shallow fried them until crispy! And I can tell you that Summer rolls just got even better. They’re so easy to make too. All you do is prep your veggies and shrimp, soak your rice sheets, place a nice piece of nori in the middle of the rice paper and layer your filling on top, roll ’em up and set aside. Then fry them for a few minutes and voilá. So even when you are craving sushi, this is the way to go. If you find rolling sushi hard then adding a rice paper sheet is an easy trick to keep it all together. The frying is optional, but so delicious and crispy.
16 rice paper sheets
2 Nori sheets, each cut into 4 pieces
32 small cooked shrimp
50g. / 1.5 oz dried thin (rice) noodles
2 cup finely shredded cabbage
1 cup carrot sticks, or (bag) of shredded
1/2 cucumber cut into stick, seeds removed
Fresh basil and chopped cilantro
2 tbsp. neutral oil for frying
3 tbsp. peanut butter,
2 tbsp. soy Sauce
1 tbsp. Sesame seed oil
2 tsp. fish sauce (nam pla)
Fresh ground pepper
1 1/2 tbsp lime juice
1/3 cup water or more
1 tsp. garlic powder*
1/2 tsp crispy chili (in oil) or sambal oelek
Cook or soak your noodles according to package directions and set aside. Cut your veggies unless you are using store bought pre-shredded which is a great idea if you are in a hurry. Make the dipping sauce by mixing all the ingredients and set aside. Place a large pan over medium heat and add the cabbage with half a cup of water, place a lid on the pan and bring to a boil. Cook for one minute, drain a place cabbage on a plate. Do the same with the carrots. The quickly fry the shrimp for a minute or two until just cooked. The basil leaves and koriander are also in the line up. Get a deep plate and fill with water, have a working board ready to place the soaked rice sheets on.
Now soak a rice sheet for 10 seconds in water, place on board. Place nori sheet in the middle and slightly at the bottom of the circle. Layer your ingredients in your favorite order, finish with koriander and basil leafs. To roll, flip one side towards the middle, then the other, start rolling from the part nearest to you, all the way up until you have a tight roll. Lightly grease a plate a place roll on it. Continue with the remaining rolls. To fry, add one tablespoon of vegetable oil to a large frying pan**, and fry rolls on all sides for about 7 minutes or until light golden and crispy. Repeat with the remaining rolls.
**you can also use two frying pans to cook all the rolls in one go.
How pretty are these Unicorn Sushi? All these beautiful pastel colors are made using only pure natural vegetable and fruit powders. It’s so much fun to make too!
The first thing you do is make the Sushi rice, then divide into smaller portions to color as your heart desires. In this recipe I have only used two colors to keep things “easy”, but you can go all out and use as many colors as you like.
The colors you can use are;
• Beet powder for red
• Turmeric for yellow
• Spirulina for green and blue
• Pitaya for pink
• Poppy seeds for an adorable speckled sushi.
• Pitaya plus blue spirulina = lilac/purple
• Beet plus Turmeric = orange
• Charcoal for grey or back
I like to add very finely grated fresh beet so the colors bleed into each other creating more depth. But you can let your imagination run free.
What I do recommend is that you blend the powders with some water first before mixing it in with the sushi rice. Add a few drops of lemon juice for brightness.
cooking time 20 minutes
prep time 20 minutes
• 2 cups Sushi Rice
• 2 tbsp. rice vinegar
• 1 tsp. Salt
• 2 tbsp. Sugar
• 2 medium Carrots grated
• 1 Cucumber
• 1 avocado
• 1 small beet grated
• 2 medium cans of tuna drained, 2 x 5 oz. (120 gr)/ sub with Tofu for vegans.
• 4-5 tbsp. Mayonnaise
• 8 Nori sheets
• 1 tsp. Spirulina, use more as desired
• 1 tsp. Beet powder, use more as desires
a squeeze of lemon juice for brightening up the colors
1. Start by cooking the sushi rice according to the package instructions.
2. Mix the sushi vinegar, sugar and salt, stir to dissolve.
3. Mix through the cooked warm rice.
4. Let cool completely.
5. Mix your powder of choice with a few drops of water in a small bowl.
6. Divide rice in two and color each one with the powder blends.
7. Add more powder depending on how intense you want the color.
8. Peel the cucumber and cut into long strips, discarding the seeds.
9. Peel the avocado and cut into strips.
10. Mix the tuna with the mayonnaise and set aside. Leave out for vegans or sub with tofu.
11. Place a sheet of Nori on a bamboo rolling mat.
12. Place a few tablespoons of blue rice on the Nori sheet and then some pink rice.
13. Place the filling of choice over the length of the rice.
14. Roll up tight, brush the outer edge of the Nori sheet with a tiny bit of water to seal the roll.
15. Place the finished rolls on a plate covered with cling film until ready to use.
16. When ready to serve, cut the sushi rolls into slices with a very sharp knife and place on a platter or board.
17. Serve with wasabi and soy sauce.