Finally a recipe that's equally as delicious as it is healthy. Made sugar free and naturally colored with Spirulina. It's a powerfood for your soul! Allergy friendly. Gluten free. Can be made allergy free by omitting the cooked shrimp. Enjoy!
Using a pot or saucepan, add rice and water and bring to a boil. As soon as it starts boiling, cover and reduce heat to low and allow to cook for 20 minutes. Remove from heat and leave covered for 5-10 minutes. Allow rice to cool at least just enough to safely handle without burning yourself.
When rice is ready to use, in a separate small saucepan, heat together honey, vinegar, oil, and salt, stirring constantly until honey melts. Remove from heat.
Place rice in a glass or wood bowl (anything but metal because it alters the taste - not good!) and add the honey mix. Using a spoon or fork, gently and briskly stir the rice until ingredients are fully incorporated. Your rice is ready!
Have all your ingredients ready along with a bowl with cold water and your bamboo mat beside you.
Using the bamboo mat, place nori sheet rough side up and taking a handful of rice, spread it in a thin even layer, leaving about 1" on the end that's away from you. Dip your hands in the water to help prevent rice from sticking to you and ease the spreading on the nori. Sprinkle with some sesame seeds then taking the empty (no-rice) end, gently pick up the nori sheet and turn it over so that the rice is now at the bottom and the empty end is facing you.
Arrange cucumbers in an even row roughly in the middle but a bit closer to you. Place shrimp beside the cucumber and finally arrange sliced avocados on top.
Next, using the bamboo mat, gently but firmly begin to roll the nori and when you get to the filling (the veggies and shrimp), try to tuck the nori under as you continue to gently roll your sushi. If you need to stop and adjust the tightness go ahead. Continue rolling and using the bamboo mat as a guide. Once sushi is completely rolled up, remove mat from underneath rolled sushi, place it on top of sushi and carefully apply some even pressure across the entire roll to help shape and further tighten the maki.
Repeat steps above until all of the rice is used up.
Using a sharp knife, cut even pieces using a see-saw motion. Place on serving plate and serve immediately alone or with the spicy mayo. Otherwise refrigerate in a lidded container.
Place your ingredients in a bowl and whisk by hand until fully combined. Serve with Hulk Maki Rolls or anything else!
Depending on whether you cut your nori sheets in half or use them whole, this recipe will yield up to 24 "beefy" rolls using whole sheets, and up to 56 smaller rolls. Pics below for visual reference.
Cutting the nori sheets in half will give you more sushi and it might help with getting a tighter more controlled roll. You'll need an additional half sheet of nori to use up all the rice. So you'll need 3 1/2 nori sheets which will total to 7 half sheets.
If you don't achieve a nice tight roll when you make it, don't fret! It takes lots of practice to get it just right... I'm still working on the technique myself :) the most important thing is the taste. And this recipe is 100% tasty!
To make this recipe vegan, replace honey with sugar (no longer sugar free though), and sub the shrimp for carrots or more cucumber. I've never tried agave but if you want to give it a try let me know how it turns out for you!
Sushi is best enjoyed fresh. However, it can be stored in a lidded container in the fridge for up to 3 days or so.