Can we also have a moment of silence for these shrimp? I make them using Trader Joe's furikake seasoning. I call this method "Japanese Shrimp Boil" and plan to simmer up some more shrimp so I can make a Japanese shrimp "cocktail" by mixing some wasabi into mayo as a dipping sauce. Another idea would be to make some ramen, toss it with some white soy sauce, sesame oil and these shrimp. Here's one last idea: use it as the rice under sashimi. Oh the places we go!
Now that we've discussed some options, here's the calorie count and recipes for making this deconstructed California roll. The recipe for the sushi rice and Japanese shrimp boil follows.
DECONSTRUCTED CALIFORNIA ROLL
TIPS:
- If dicing isn't your thing you can slice the avocado and cucumber and layer everything.
- I've drizzled hot sauce and mayo over top instead of making a spicy mayo.
184 calories/13g total fat/4g saturated fat/10g carbs/8g protein/5g fiber/3g sugar
2 sheets of wasabi seaweed snack
1 cauliflower sushi rice patty [recipe below]
41 grams of medium dice avocado [1/4 avocado]
2 inch piece of English or Persian cucumber, medium dice
2-3 large cooked shrimp [I made japanese shrimp boil, recipe below & used 3 shrimp]
Spicy Mayo [combine 1 tablespoon of olive oil mayo and a couple dashes of hot sauce]
To assemble:
Lay 1 seaweed snack on a plate. Top with rice patty, then layer avocado, cucumber and shrimp. Drizzle with spicy mayo and top with another sheet of seaweed snack.
CAULIFLOWER SUSHI RICE
TIPS:
- Instead of using individual ramekins, you can put this into a small bowl and chill. Just scoop and use.
Per Serving with rice [makes 3 servings]: 96 calories/8g total fat/3.7g saturated fat/8.3g carbs/2.9g protein/54.4g sodium/.8g sugar/.5g fiber
Ingredients
2 cups frozen riced cauliflower
3/4 cup light coconut milk
1/2 cup of water
Dash of salt
1 teaspoon unflavored gelatin
4 teaspoons of cold water
1/4 cup cooked and cooled rice, optional
Combine cauliflower, coconut milk, water and salt together in a small saucepan on medium-high heat. Meanwhile combine gelatin and water in a small microwave safe bowl and let stand so it sets. Simmer the cauliflower mixture until it is thick. Stir occasionally. You know it's done when you can run a spoon through it and the sides pull away. It's ok if there is a tiny bit of water but it should be the consistency of thick rice pudding or thicker. Take off heat. Warm the gelatin and cold water in the microwave [I used 10% power] at 10 second intervals until the gelatin is dissolved. [Approximately 20 seconds. It'll look like a clear liquid] Be careful not to simmer the gelatin, as this will "break" the sauce. Once dissolved, stir into the cauliflower mixture to combine. Optional: stir cooked rice. Spoon into 3, 4 ounce ramekins or into a small bowl and let cool. Once cool, cover and refrigerate until set [approximately 6 hours or overnight].
Japanese Shrimp Boil
Ingredients:
6 large uncooked shrimp [deveined]
6 shakes of Trader Joe's Furikake multi-purpose Japanese seasoning
Bring a small saucepan of water to boil. Add shrimp and and seasoning. Boil until shrimp are cooked and drain*.
*I drained the water mixture into a cheesecloth lined sieve in order to prevent the seasoning from clogging my pipes!
Combine cauliflower, coconut milk, water and salt together in a small saucepan on medium-high heat. Meanwhile combine gelatin and water in a small microwave safe bowl and let stand so it sets. Simmer the cauliflower mixture until it is thick. Stir occasionally. You know it's done when you can run a spoon through it and the sides pull away. It's ok if there is a tiny bit of water but it should be the consistency of thick rice pudding or thicker. Take off heat. Warm the gelatin and cold water in the microwave [I used 10% power] at 10 second intervals until the gelatin is dissolved. [Approximately 20 seconds. It'll look like a clear liquid] Be careful not to simmer the gelatin, as this will "break" the sauce. Once dissolved, stir into the cauliflower mixture to combine. Optional: stir cooked rice. Spoon into 3, 4 ounce ramekins or into a small bowl and let cool. Once cool, cover and refrigerate until set [approximately 6 hours or overnight].
Japanese Shrimp Boil
Ingredients:
6 large uncooked shrimp [deveined]
6 shakes of Trader Joe's Furikake multi-purpose Japanese seasoning
Bring a small saucepan of water to boil. Add shrimp and and seasoning. Boil until shrimp are cooked and drain*.
*I drained the water mixture into a cheesecloth lined sieve in order to prevent the seasoning from clogging my pipes!
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