Wednesday, March 2, 2016

Scampi Sushi

I'm not too sure just what got into me earlier this year but I asked for it.

That is, I asked if I could be one of the bloggers who had to come up with a new and exciting recipe using one of Healthy Solutions Spice Blends.  

This has cost me several middle of the night conversations with my inner cook self.

I would wake up at 2 am with recipe ideas swirling and dipping through my subconscious.

You wouldn't believe the incredible ideas I can come up with.

But I finally settled on one.

 I settled on two recipes, I actually entered the other one in the contest, but the Scampi Sushi that I made, my friends also liked.  So I thought I would share that recipe here as well, 

I made some Scampi Sushi using the Shrimp Scampi seasoning mix.     And it was AWESOME, so good in fact, I made it again for the 'BIG GAME DAY', you know the day when we get to watch lots and lots of commercials.   And eat lots and lots of food.  I'm told that some people watch football that day as well. 

Honestly,  I have trouble figuring out the differences between touchdowns and hooking baskets.

Recipe:  Scampi Sushi

3 cups prepared Sushi Rice
1-2 teaspoons Shrimp Scampi Seasoning
1 teaspoon Sweet Soy Sauce
1 teaspoon Rice Wine Vinegar
1/2 teaspoon Sesame Seed Oil
1/2 teaspoon sugar
1 teaspoon Soy Sauce

Mix together and let sit for a little while.

4-5 sheets Nori  (Roasted Seaweed sheets)
4 oz. Cream Cheese, cut into strips

1 small head Baby Bok Choy or
1 head  of Tat Soi, sauteed in a little olive oil with 1/2 - 1 tsp. Shrimp Scampi Seasoning.
(I added the sauteed, chopped Tat Soi to one batch of Sushi rice and the second time sauteed the Bok Choy and placed that in the middle with the Cream Cheese).  

You can also brush the Nori with a mixture of soy sauce and Sesame Oil, which helps to soften the Nori.

Place sheet of Nori on a piece of plastic wrap, brush the Nori with the Soy-Sesame mix, then place a good handful of the seasoned rice mixture on top of the Nori, leaving a 1 inch border on one end.
On top of the rice, place the cream cheese, and some of the sauteed Bok Choy or Tat Soi.
Roll up into cylinder using the plastic wrap, making sure you have a nice firm roll.  Wrap the roll with the plastic wrap and place in the fridge.  Continue with the remainder of the Seasoned Rice and the Nori, until all the rice is gone.
Slice with a very sharp knife and serve.   I served them with a little Sweet Soy Sauce and some Wasabi. 

These were really good.

I think I need more seasoning mix, I've got a couple more ideas that I can use them in.

BTW, if you use gluten free soy sauce, these can even be made gluten free.   
And here's the video I made showing how to roll these guys up.

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. I have yet to make my own sushi, but I really want to soon! This looks great!

    1. I hate typo's so... I had to delete my previous comment. I do want to say that Sushi is surprisingly easy to make. And when you make it yourself, you can make it to your taste. Thanks for stopping by and commenting.

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