Shrimp Cucumber Rollups

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Today I am sharing my favourite version of all, which are my spicy mayo, avocado, shrimp sushi roll-ups. These are so incredibly delicious, and you won’t regret making them. Feel free to use cream cheese or any other spread that you love. If I had some sushi grade tuna or salmon I can totally make these into poke roll- ups too. You will need:

Shrimp Cucumber Rollups

Today I am sharing my favourite version of all, which are my spicy mayo, avocado, shrimp sushi roll-ups. These are so incredibly delicious, and you won’t regret making them. Feel free to use cream cheese or any other spread that you love. If I had some sushi grade tuna or salmon I can totally make these into poke roll- ups too. You will need:
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Ingredients 

  • English Cucumber, 10-12 slices
  • ¼ avocado in slices
  • spicy mayo, vegan mayo + sriracha or hot sauce
  • seared shrimp minus the tails, 14

Instructions 

  • Cut the cucumber in half and cut off the ends. Peel the top of the cucumber until it’s even and begin to make strips with your potato peeler.
  • Arrange your strips on some paper towel is cucumber holds a lot of water. I pat them down and I line them overlapping one another on some parchment paper.
  • Once you have done that you can add any fillings you love. I added sliced avocado, spicy mayo + my cooked shrimp. gently roll it up and secure with toothpicks.
  • I cut in between each toothpick and serve them. Enjoy.

Notes

I cooked my shrimp in 1 teaspoon of avocado oil + Cajun shrimp seasoning for 1-2 minutes. You can use any you love. You can use imitation crab, salmon, sushi grade fish or anything you wish in these. Feel free to make them your own.
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

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