Meet my latest creation… Zucshi Rolls! Turning Zucchini into Sushi rolls is a new fun and super tasty idea!
Sushi… Nooo… Zucshi!
I’m proud to launch this recipe I first made 4 years ago. This is a recreation of sushi using Zucchini in place of the roll!
Don’t be intimidated by this, it’s actually pretty easy to make. There is a little bit of labor involved, but I call it a labor of love. 🙂
When you’re picking out Zucchini to use for this, try and get the medium size ones as they will be easier to eat. Also it’s important to get Zucchini that is as straight as possible, that way it’ll be more uniform and easier to stuff and slice.
Then just simply cut off the ends of the Zucchini and hollow out the middle part where the seeds are. You can use a knife or a spoon for this.
Next sprinkle a little bit of salt inside and out of the Zucchini and rub a few drops of EVOO inside and out as well.
Broil on Hi 8-10 minutes turning them often. It’s important to really keep an eye on these so they don’t burn. Once they have reached a light brown color they are done.
Remove from oven and let cool before stuffing them.
Once everything is cooled, carefully stuff the Zucchini with the rice. You are going to love the combination of this pepper sauce mixed in with the rice, it really kicks it up a notch!
Slice the Zucchini into bite size pieces and top each one with Shrimp or Scallops.
Drizzle a bit of spicy mayo over them, or add the spicy mayo to a small dish for dipping.
You guys are seriously going to love this Zucshi! It’s
- Fun to make
- Super tasty
- Sure to impress any guest
- Healthy
- and 100% Orgasmik!
This really takes sushi to a whole new level!
If you try this recipe let us know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it #orgasmikcooking on Instagram! We LOVE seeing what you guys cook up. 🙂
Buon Appetito!
Zucshi Shrimp and Bay Scallop Rolls
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 2
- Category: Appetizer
- Cuisine: Seafood
Ingredients
For the Zucchini Rolls:
- 2 medium size Zucchini (for 6-8 rolls)
- Pinch of Salt
- A few drops of EVOO
For the Rice:
- 1/2 cup Arborio, Carnaroli, or rice of your choice
For the Pepper Sauce:
- 1/2 Yellow Bell Pepper
- 1/2 Orange Bell Pepper
- 1 Tbs Ginger Powder
- Pinch of Salt
- Drizzle of EVOO
- 1 slice Avocado cut into small pieces
For the Shrimp and Scallops:
- 3 Tbs EVOO
- 3 medium Shrimp
- 3 Bay Scallops
- pinch of Salt and Pepper
For the Spicy Mayo:
- 2 Tbs Mayonise
- 1 Tbs Ketchup
- 1 Tbs Hot Chili Paste
Instructions
Start by cooking the Zucchini:
- Wash and cut ends off of Zucchini
- With knife or spoon, core out the center of the Zucchini (only the part with the seeds)
- Sprinkle a pinch of Salt on the inside and outside of Zucchini
- Rub a few drops of EVOO inside and outside of Zucchini
- Place Zucchini on a sheet pan
- Broil on Hi 8 – 10 minutes turning often (keep an eye on them so they don’t burn)
- Once they have reached a light brown color, remove from oven and let them cool down
For the Rice:
- Cook rice as directed on package and let cool
For the Pepper Sauce:
- In a food processor add Peppers, Ginger, Salt, and EVOO
- Blend until smooth
- Mix into the cooked rice
- Gently stir in the Avocado
For the Shrimp and Scallops:
- In a medium frying pan add EVOO and heat over medium heat
- Add Shrimp, Scallops, and sprinkle with Salt and Pepper
- Cook 1-2 minutes or until full cooked
For the Spicy Mayo:
- Mix Mayo, Ketchup, and Chili Paste in a small bow, set aside
Making the Zucshi Rolls:
- Make sure everything has cooled down and is at room temperature before assembling
- Take each Zucchini and carefully stuff it with the rice mixture
- With a sharp knife carefully slice the Zucchini into bite size rolls (like sushi)
- Top with Shrimp and Scallops
- Drizzle Spicy Mayo over, or use it as a dipping sauce
- Buon Appetito!
Leave a Reply