Instructions

Start by cooking the Zucchini:

1. Wash and cut ends off of Zucchini
2. With knife or spoon, core out the center of the Zucchini (only the part with the seeds)
3. Sprinkle a pinch of Salt on the inside and outside of Zucchini
4. Rub a few drops of EVOO inside and outside of Zucchini
5. Place Zucchini on a sheet pan
6. Broil on Hi 8 – 10 minutes turning often (keep an eye on them so they don’t burn)
7. Once they have reached a light brown color, remove from oven and let them cool down

For the Rice:

1. Cook rice as directed on package and let cool

For the Pepper Sauce:

1. In a food processor add Peppers, Ginger, Salt, and EVOO
2. Blend until smooth
3. Mix into the cooked rice
4. Gently stir in the Avocado

For the Shrimp and Scallops:

1. In a medium frying pan add EVOO and heat over medium heat
2. Add Shrimp, Scallops, and sprinkle with Salt and Pepper
3. Cook 1-2 minutes or until full cooked

For the Spicy Mayo:

1. Mix Mayo, Ketchup, and Chili Paste in a small bow, set aside

Making the Zucshi Rolls:

1. Make sure everything has cooled down and is at room temperature before assembling
2. Take each Zucchini and carefully stuff it with the rice mixture
3. With a sharp knife carefully slice the Zucchini into bite size rolls (like sushi)
4. Top with Shrimp and Scallops
5. Drizzle Spicy Mayo over, or use it as a dipping sauce
6. Buon Appetito!