Shrimp Sushi Wraps with Honey Soy Ginger Dipping Sauce

  • Servings: 4
  • Prep time: ~ 10-15 minutes
  • Cook time: ~ 3-5 minutes shrimp, 50 minutes for the rice


  • 1 pound of shrimp, peeled and deveined
  • 2 cloves of organic garlic
  • Nori Seaweed
  • Rice Vinegar
  • Sesame Oil for saute
  • Cucumber
  • Organic Orange and Yellow Pepper
  • Dipping Sauce:
  • 1/2 cup soy sauce
  • 4 tablespoons orange blossom honey
  • 4 teaspoons ginger purée or fresh
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon sesame seeds

I wanted something refreshing and light as well as high in anti-inflammatory properties with the heat and high pollen count so I came up with this simple and kid friendly recipe. Ginger and honey in the dipping sauce help with allergies. I added minced garlic to the shrimp for the anti-inflammatory properties. The Brown rice is a much better option than white rice for your insulin levels and may decrease your risk of type 2 diabetes. And the Nori seaweed has plenty of protein, iron, folate, Vitamin A and calcium. A great thing for women and growing children.

Make the Honey Soy Ginger Dipping Sauce ahead of time but wait to add the sesame seeds until you serve the dipping sauce. The red pepper flakes have a kick at first but mellow after about 30 minutes. It is sweet and very flavorful. I made double to cook the shrimp in the marinade as well as use it for a dipping sauce. I found the dipping sauce recipe on food network.

After you finish the dipping sauce, pour half on the shrimp. Let the shrimp marinade for 30 to 45 minutes.

Bring 1 cup of brown sushi rice and 2.5 cups of water to a boil. Turn the heat to a simmer and cook for 45 to 50 minutes. The rice is done when all the water has been absorbed and the rice is fluffy. Leave covered for 10 minutes.

While the rice is cooking, chop two cloves of garlic. Slice the orange and yellow organic pepper and one cucumber.

Heat the sesame oil and sauté the two minced garlic cloves. Add the sauce and 1 pound of peeled and deveined shrimp. Cook for about 3 minutes until the shrimp are pink.

Serve the rice warm to soften the seaweed. You can drizzle some rice vinegar to moisten the wrap too. Add a slice of cucumber, some pepper slices, and some shrimp. We found a burrito style wrap was the easiest. It can get a little messy but the kids love it. Especially when they pour the sauce all over the wraps.

We served the shrimp sushi wraps with a crisp and fruity Organic Riesling from Germany called Willi Haag 2008 Brauneberger Juffer Riesling- Kabinette .  Perrine paired the wine based on my description of the food and it was delicious. I usually only drink a glass but it was so refreshing I had 2 1/2 glasses and still felt fine in the morning.

For dessert, we had some fresh organic strawberries and more Riesling.  The perfect pairing too.

Your kids will love to eat this as well as help put it together. My daughter used an ice cream scooper to serve the brown rice. She plated the sushi wrap below.


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Recipe by Back To Organic at