Shrimp rolls with yuzu kosho mayo from The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients (page 202) by Scott Mowbray and Ann Taylor Pittman

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Notes about this recipe

  • Melissa_427 on April 28, 2024

    I love when you find a recipe for something that is so quick to they're together and the results are so delicious, an easy choice for a repeat/go-to sandwich!

  • SheilaS on April 12, 2024

    The take home message from this recipe is yuzu kosho mayo is a very good thing. And I look forward to trying it on other sandwiches and even potato salad. I made these with some tiny Oregon bay shrimp instead of chopping larger ones, I added celery for crunch, used scallions instead of chives and used Trader Joe's Yuzu hot sauce instead of yuzu kosho and skipped the lime juice since the TJ's sauce contains vinegar. I lightly toasted the roll but skipped pouring melted butter on it. Despite all my modifications, it was delicious!

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