Ingredients:

  • Mayonnaise (full-fat), 1/2 cup
  • Wasabi Paste, 1–2 Tbsp (adjust to taste)
  • Fresh Lime Juice, 1 tsp
  • Reduced-Sodium Soy Sauce (or Tamari), 1 tsp
  • Water or Milk, 1 Tbsp (to thin)
  • Pinch of Salt and Black Pepper, To taste
  • Raw Shrimp (medium size, peeled & deveined), 8 oz (225 g)
  • Avocado, 1 medium, ripe (diced)
  • Fresh Chives, 2 Tbsp, finely minced
  • Sesame Oil (toasted), 1/2 tsp
  • Salt and White Pepper, To taste
  • English (Hot House) Cucumber, 2 large
  • Toasted Sesame Seeds, 1 tsp (for garnish)

Instructions:

  1. Whisk the Aioli: In a small bowl, combine the mayonnaise, wasabi paste (starting with 1 Tbsp), lime juice, soy sauce (or Tamari), salt, and pepper. Whisk thoroughly until smooth.
  2. Adjust Consistency: Add water or milk, 1 teaspoon at a time, until the aioli reaches a drizzly, yet creamy, consistency. Taste and adjust wasabi level as necessary. Cover and refrigerate while preparing the rolls.
  3. Cook the Shrimp: Lightly poach or quickly sauté the shrimp in a small pan until pink and opaque (about 3–4 minutes). Immediately transfer to an ice bath or refrigerate until thoroughly chilled.
  4. Dice and Season: Once cooled, dice the shrimp into small, manageable pieces. Toss gently with the sesame oil, a pinch of salt, and white pepper. Set aside.
  5. Prep the Cucumber: Wash and trim the ends off both cucumbers.
  6. Create the Sheets (Crucial Step): Using a mandolin set to its thinnest setting (or a high-quality Y-peeler), slice the cucumber lengthwise into thin, flexible ribbons. Discard the first few slices that are mostly peel, and stop slicing when you reach the watery, seedy center. Aim for 16 long, sturdy ribbons.
  7. Blot Dry: Lay the cucumber ribbons flat on a triple layer of paper towels. Gently press a second layer of paper towels over the top to remove excess moisture, ensuring the wraps hold their shape.
  8. Lay the Foundation: Lay two cucumber ribbons, slightly overlapping lengthwise (about 1/2 inch or 1 cm overlap), on your cutting board to form a single, wide sheet.
  9. Load the Filling: Near one end of the overlapped ribbons, create a thin, horizontal line of filling, using approximately 1 tablespoon of diced avocado, topped with 1 tablespoon of the seasoned shrimp, and a sprinkle of chives. Do not overfill.
  10. The Roll: Starting from the side with the filling, tightly roll the cucumber sheet over the filling. Press firmly to seal the overlapping seam at the end. Repeat with the remaining ingredients to create 8 rolls.
  11. Chill (Optional but Recommended): Place the finished rolls on a plate and chill for 5–10 minutes to help them firm up.
  12. Slice and Garnish: Using a very sharp, clean knife, slice each roll diagonally in half. Arrange attractively on a platter.
  13. Serve: Drizzle the rolls generously with the chilled Wasabi Aioli and sprinkle with toasted sesame seeds. Serve immediately.