Recipe: Wasabi Aioli Cucumber Sushi Roll with Avocado, Blackened Shrimp & Peppery Arugula Microgreens

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Makes: 12 Servings, adjust recipe as desired

Refresh your palate with these delicious sushi rolls! You don’t always need rice, and refreshing cucumber is a great substitute! With some blackened shrimp added in, some sesame-covered avocado and some Peppery Arugula Microgreens, these sushi bites will delight you and your friends' appetite!

• 1-2 large cucumbers, thinly sliced with a mandoline slicer
• 10-30 shrimp, deveined and peeled
• 3 tbsp seafood seasoning, for the shrimp
• 2-3 avocado, sliced
• 4-6 tbsp toasted sesame seeds or black sesame seeds
• Peppery Arugula Microgreens

Wasabi Aioli Sauce:

• 6 tbsp mayo, I chose vegan mayo
• 2 tsp wasabi paste
• 2 tsp lime juice
• 2 limes, zested
• 2 tsp Braggs Amino Acids or tamari (can sub soy sauce)

Garnish:

• Peppery Arugula Microgreens
• Wasabi Aioli
• Braggs Amino Acids

1. For the Wasabi Aioli: Add all ingredients to a small bowl and set aside once combined.

2. For the shrimp: Peel and devein your shrimp. Cover in seafood seasoning and place in a medium skillet on medium high heat. Let them cook for 5 minutes on each side until crisp and set aside to cool.

3. Slice your cucumber thinly with a mandoline slicer and slice your avocado. Set aside.

4. Coat the avocado slices in sesame seeds.

5. Place your avocado, shrimp, arugula microgreens and a dollop of wasabi aioli in the cucumber slice and roll it gently until the end. (if you have any excess, cut that off)

6. Repeat until you use up the rest of your ingredients.

7. Serve these lovely cucumber sushi rolls with extra wasabi aioli, Peppery Arugula Microgreens and avocado!

These are refreshing and extra flavorful! Delicious!!