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!
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.
larger sushi roll using whole sheets
Smaller sushi roll using half sheets
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.