Avocado and Shrimp Sushi
Ingredients:
-
2 cups
uncooked short-grain white rice
-
1/4 cup
seasoned rice vinegar
-
1 tablespoon
wasabi (Japanese horseradish)
-
1
avocado, peeled and mashed
-
1 1/2 tablespoons
finely chopped fresh cilantro
-
24
large shrimp, cooked, peeled, and halved crosswise (about 8 ounces)
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6
nori (seaweed) sheets
-
12
chives
-
12
(7-inch-long) julienne-cut seeded peeled cucumber strips
Preparation
- Prepare rice according to package directions. Stir in vinegar; cover and cool to room temperature.
- Combine wasabi and avocado in a small bowl, and set aside. Combine cilantro and shrimp in another small bowl; toss well.
- Cut off top quarter of nori sheets along short end. Place 1 nori
sheet, shiny side down, on a sushi mat covered with plastic wrap, with
long end toward you. Pat 3/4 cup rice mixture evenly over nori with
moist hands, leaving a 1-inch border on one long end of nori. Spread 1
tablespoon avocado mixture over rice.
- Arrange 8 shrimp pieces, 2 chives, and 2 cucumber strips along bottom third of rice-covered nori.
- Lift edge of nori closest to you; fold over filling. Lift bottom
edge of sushi mat; roll toward top edge, pressing firmly on sushi roll.
Continue rolling to top edge; press mat to seal sushi roll. Let rest,
seam side down, for 5 minutes. Slice crosswise into 8 pieces. Repeat
procedure with remaining nori, rice mixture, avocado mixture, shrimp
mixture, chives, and cucumber.
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