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Shrimp Maki Rolls with Roasted Red Bell Pepper Aioli Recipe

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This recipe for Shrimp Maki Rolls with Roasted Red Bell Pepper Aioli, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, November 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Aioli
1/4 cup chopped roasted red bell pepper
1/4 cup mayonnaise
2 teaspoons freshly squeezed lemon juice
Salt and freshly ground black pepper

Filling
1/3 cup sushi (or maki) rice
1 cup water
1 1/2 tablespoons sugar
2 tablespoons rice wine vinegar
4 ounces cooked shrimp, chopped
2 scallions, chopped
Salt and freshly ground black pepper

2 sheets nori

Directions:
Directions:
To prepare the aioli: Purée the roasted red pepper, mayonnaise, and lemon juice until smooth. Season to taste with salt and pepper.

To prepare the filling: Rinse the rice under cold running water until the water runs clear. Combine the rice and water in a small saucepan and
simmer over medium-low heat for 20 to 25 minutes, or until tender. Cool to room temperature. Combine the sugar and vinegar in a small bowl, pour over the rice, and stir gently until mixed. Combine the shrimp and scallions in a medium bowl and season to taste with salt and pepper.

To prepare the maki roll: Lay a sheet of nori on a maki roller or a piece of plastic wrap. Place 1/2 cup of the rice on top of the nori. With moist hands, spread the rice flat, leaving a 2-inch border at the top of the nori. Spread 1 tablespoon of the aioli over the rice. Spoon half of the shrimp mixture across the middle of the rice. Using the maki roller or the plastic wrap, start from the bottom and carefully roll up the nori sheet, creating a firm, smooth maki roll. Moisten the 2-inch border of the nori with water and fold over the roll to create a seal. Set aside and repeat the process with the remaining ingredients.
Let the maki rolls stand for 5 minutes at room temperature, and then slice them into 1 1/2-inch pieces on the diagonal. Serve with the remaining red bell pepper aioli as a dipping sauce.

Number Of Servings:
Number Of Servings:
Serves 4
Personal Notes:
Personal Notes:
Nori is the dried, pressed seaweed traditionally used to wrap maki rolls and different types of sushi. Maki rollers are thin pieces of bamboo tied together into a flexible sheet. Both nori and maki rollers are available in the Asian section of many grocery stores, and they can be found in any Japanese market. Although it may be tempting to prepare the maki rolls ahead of time and
refrigerate them, don't do it. Refrigerating causes the nori to become soggy and the rice to become gummy, completely changing the texture of the maki roll .

reference: Charlie Trotter

 

 

 

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