The California Princess Roll
"Fit for a princess, this creative yet traditional sushi roll will excite your taste buds with an array of interesting flavor combinations and expert showmanship." - Pamela Abbott-Mouchou
There is a story behind this recipe. This was specifically created to WIN the Sous Vide Paleo Recipe Showdown. I was nominated as 1 of 12 contestants to participate, an honor in itself I assure you. I stretched my imagination and got way out of my comfort zone, I'm so pleased with the result and you will be too! A very big special thank you to Sous Vide Supreme, TX Bar Organics and Kelly Kirlin Photography.
A little note on Kelly, she’s one of my best friends in the whole world, she’s an incredible photographer specializing in underwater and boudoir photography. Take a second to check out her website. ALSO - she’s pregnant and I’m about to DIE of excitement. Auntie Lauren all the way! Congrats honey bear!
Competition Details:
- Must use the Sous Vide Supreme Water Oven
- Must use either Rib Eye or Top Sirloin from TX Bar Organics
- Must be Paleo
- Is judged on visual appeal, originality, taste and likeness to the category
- Winner will be announced February 5th
Full Description:
Pan seared top sirloin and spicy citrus shrimp surrounded by wasabi guacamole, pickled carrots, cucumber, raw asparagus and radish sprouts. Topped with spicy coconut aioli, raw jalapeno slivers, a delicate cilantro leaf and Sriracha. It’s sure to be heard ‘round the kingdom. :)
Recipe Grocery List:
Meat / Fish
1 TX Bar - Top Sirloin 1 Bag Large, Raw Shrimp
Veggies
Asparagus | 1 Cucumber | 1 Lime | 1 jar pickled ginger |
1 package Tsukemono | 1 Orange | 1 jar pickled ginger | 1 Jalapeno |
1 bunch Green Onion | 1 pack Radish Sprouts | 1 package Nori Seaweed | 1 bunch Cilantro |
Other
Coconut Aminos | 1 bottle Sriracha | 1 can Coconut Milk | 1 can Wasabi Powder |
1 jar Ghee | 1 jar Green Curry Paste | 1 package Guacamole | Bamboo mat |
Tools List
Sous Vide Supreme Water Oven | Large Pot | Paper Towels | Chef’s Knife | Bamboo Mat |
Vacuum Sealer | Colander | Small and Medium Mixing Bowls | Paring Knife | Small Plates for Serving |
Stainless Pan | Food Processor | Spatula | Cutting Board | Chop Sticks |
Ingredients
- 1. The Steak
- Organics Grass-fed Top Sirloin - 1 TX
- Ghee - 2 Tbsp
- Coconut Aminos - 1 Tbsp
- Salt and Pepper
- 2. The Shrimp
- 16 ounces 71-90 (large) shrimp - thawed
- Salt
- 3. Spicy Coconut Curry Sauce (For Shrimp Mixture)
- Coconut Milk - ½ Cup
- Sriracha - 1 Tbsp
- Yellow or Green Curry Paste - 2 tsp
- 4. The Wasabi Guacamole
- 8oz. package Avocado’s Number Guacamole - 1
- Eden Wasabi Powder - 2 tsp
- Few drops of H20
- 5. The Veggies
- Asparagus chutes - 6
- Green Onions - 3
- Tsukemono Style Carrots (head to your local Japanese market) - 4
- Cucumber - peeled - ½
- Radish Sprouts - 1 Container
- Nori Seaweed - 1 Package
- Pickled Ginger - 1 Container
- Jalapeno - 1
- Cilantro - 1 Small Handful
- 6. The Coconut Citrus Sauce
- Coconut Cream from our Can of Coconut Milk
- Orange - Juiced - ½
- Lime - Juiced - ½
- Sriracha - 1 tsp
- Pinch of Salt
- 7. The Assembly
- Steak
- Shrimp
- Sauce
- Bamboo Mat
- Cutting Board
- Sharp Chef’s Knife
- Clean Kitchen Towel
- Nearby H2O to Rinse the Knife
Instructions
The Steak
- Fill the SVS and set to 138 degrees.
- Rinse the steak and pat dry. Dust with salt and pepper.
- Vacuum seal each steak with 1 Tbsp butter and a dash of coconut aminos.
- Cook for 2-4 hours
- Melt the ghee in a stainless pan on high heat and seared for 5 minutes per side. Set aside.
The Shrimp
- Bring a large pot of salted water to a boil.
- Add the thawed shrimp and boil for about 3 minutes until just pink.
- Drain in a colander and pat dry with a paper towel.
- Place the shrimp in a food processor and pulse until very finely chopped. Set aside.
Spicy Coconut Curry Sauce (For Shrimp Mixture)
- Do NOT shake the coconut milk, save the cream on the top and set aside, we’ll use this too!
- Place all the ingredients in a medium bowl and mix well.
- Add shrimp and stir. Set aside.
The Wasabi Guacamole
- In a small bowl, mix wasabi powder with a little hot water so that it forms a paste. Let it site for 5 minutes.
- Add guacamole and mix very well.
Add more wasabi if you like it hot!
**Chef’s Tip - Feel free to prepare your own guacamole from scratch! To keep this recipe a bit simpler, I chose to buy the goods.
**Avocado’s Number Guacamole
**Eden Wasabi Powder
The Veggies
- Cut the asparagus in ½ horizontally (save the ends for a soup or stock) - we’re only interested in the tender top ½ for this dish.
- Cut the asparagus in ½ again but vertically this time.
- Discard the ends of the green onion. Cut in ½ vertically, and cut in ½ vertically again. Leaving you with very thin slices.
- Slice the carrots really thin!
- Discard the cucumber seeds with a spoon and slice these really thin too.
- Slice the jalapeño RAZOR thin.
The Coconut Citrus Sauce
- Mix all of the ingredients together and set aside. It should be about the consistency of sour cream.
The Assembly
- Follow the picture!
- Lay a sheet of Nori seaweed out on your bamboo mat.
- Start by placing a “strip” of spicy guacamole horizontally across the seaweed, right in the middle.
- Next, add a “strip” of the spicy shrimp. About 2 fingers wide.
On the other side of the guac add strips of the steak, about 2 layers and 2 fingers wide. - Finish with the cucumber and sprouts to the top (make sure you leave some sprouts out the end - purrty) and the green onion and pickled carrots to the bottom.
- Carefully start to roll the sushi, tucking the seaweed as you go. Roll it off of the bamboo mat and place the bamboo mat over the top of the roll to shape. This step may take some practice but it’s really fun! If you screw it up, just take the ingredients out and start with a fresh piece of seaweed.
- Dip your chef’s knife in cold water and slice the roll right in the center. Slice those 2 pieces in ½ again, dipping your knife before each cut. This is crucial so you don't squish your roll!
Serve
- Plate the sushi, add a small dallop of the Coconut Citrus Cream, a razor thin Jalapeno slice, a tiny bead of Sriracha and finish with one leaf of cilantro.
- Make sure to serve with a side of pickled ginger, coconut aminos and wasabi. I added an orange zest just to be fancy pants.
Live to Thrive,
Lauren
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I wish this site was actually working so we could vote! I have seen a few other entries and so far this one is the most unique and it looks awesome!!!
incredible! I want o eat this righhhht now
Congratulations on your honorable mention in the recipe showdown!
Thanks guys!! Such a fun project!!!
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