Servings: 2
Equipment
- Vegetable peeler or Mandolin
Ingredients
Quick Pickled Radishes
- ½ cup water
- ½ cup apple cider vinegar
- 2 Tbsp raw organic honey
- 1 tsp fresh ginger Grated.
- ⅛ tsp Himalayan pink sea salt
- 1 bunch red radishes Sliced into matchsticks or coarsely grated.
- ½ red onion Thinly sliced.
Sushi Rolls
- ½ lb. large (31-35) shrimp Peeled and deveined.
- 1 large daikon radish
- 1 cup red cabbage Finely shredded.
- 1 batch quick pickled radish In lieu of radish, you may also use red bell peppers or cucumbers.
- ½ cup fresh cilantro Chopped.
- 2 Tbsp liquid aminos
- to taste Red Pepper Flakes Optional.
Instructions
- To quick pickle the radishes, combine the water, vinegar, honey, ginger, and salt in a small pot. Bring the mixture to a boil and add the radishes and red onion. Allow to boil for a minute and then remove the pot from the heat. Allow to cool to room temperature.
- While the radishes are cooling, bring another small pot of water to a boil and add the shrimp. The shrimp will only take 2-3 minutes to cook through, depending on their size, so watch them and remove them from the heat once they are opaque. Allow the shrimp to cool, then slice the shrimp down the center lengthwise to yield two matched halves.
- To make the sushi wraps, peel the outer portion of a daikon radish using a vegetable peeler. Continue using a vegetable peeler or mandolin, make long, very thin strips. To assemble the sushi, lay a long piece of daikon radish on a plate or pan. Assemble by placing one shrimp half in the center of the strip. On either side, add a small amount of cabbage, pickled radish and pieces of cilantro. Tightly roll up the daikon strip to make a piece of sushi. Repeat this with the remaining pieces of shrimp and radish.
- Serve the shrimp sushi rolls with a small dish of liquid aminos for dipping topped with red pepper flakes for some heat.
Tried this recipe?Mention @betr_health or tag #betrmeals
