This adorable version of sushi is really easy to make and features the refreshing combination of shrimp, avocado, and cucumbers. IF you need to make this in advance, wrap each uncut roll in plastic wrap, and put it in a sealable container at room temperature for no longer than 2 hours. Try not to refrigerate it or keep it any longer because the rice will dry out and become hard.
Ingredients
7 half sheets of nori
2 tablespoons of rice vinegar
6 cups sushi rice, cooked (
click here for recipe)
1/2 cup toasted white sesame seeds
7 ounces cooked and peeled shrimp (16/20 count), cut in half lengthwise
4 ounces cucumber (about 1/2 cucumber), cut into fourteen 4-inch long sticks
1/2 large avocado (3-1/2 ounces), pitted, cut into 14 long sticks, and then peeled
Sriracha Mayonnaise
1/4 cup mayonnaise
2 tablespoons sriracha (Vietnamese chile sauce)
Directions
1. For the sriracha mayonnaise: Combine the mayonnaise with the sriracha and mix thoroughly. Refrigerate until ready to use.
2. Keep the nori sheets covered. Combine the rice vinegar with 1 cup water in a small bowl and reserve it for moistening your hands. Keep a moistened clean cotton cloth or paper towel at hand to wipe away excess water or any rice residue stuck to your hands. Unroll a bamboo rolling mat and wrap it tightly in plastic wrap. Keep a well-sharpened cutting knife at hand.
3. Place one-half sheet of nori, shiny side down, on the bamboo mat with the long side facing you. Moisten your hands slightly with the vinegar water and pick up about 3/4 cup o f Sushi Riche, forming it into a rough egg shaper without squeezing. Place the rice on the nori, 1/2 inch (1cm) form the upper far left edge of the nori. Spread the rice evenly to the right leaving 1/2 inch at the far end of the nori uncovered. Using all your finger, spread the rice toward you until you have covered the whole area (except for the 1/2 inch at the top).Sprinkle the surface of the rice evenly with 1 tbsp of the sesame seeds to form an outer coating for the roll.
4. Flip the nori sheet over onto the rolling mat, lining up the bottom edge of the mat and the nori sheet evenly. The nori is now on top of the rice. Smear about 2 tsp of the sriracha mayonnaise across the nori from left to right 1/4 of the way down up the side nearest you. Arrange 1 ounce (25 g) of the shrimp evenly over the sauce. Place two sticks of cucumber over the shrimp and then two sticks of avocado on top. To roll, lift up the bamboo mat near you and fold it over the fillings. As you roll and the bamboo mat reaches to the surface of the nori, pull back the edge of the bamboo mat and continue to roll tightly until the whole roll is completed, leaving the seam down the roll. Now place the bamboo mat over the roll, hold it securely to firm it up and square off the edges slightly. Unroll the rolling mat and place the roll on a cutting board. Repeat with the remaining nori sheets and filling ingredients.
5. To cut each roll into six to eight pieces, cut across the centre in a sawing motion, not pushing down too hard, then cut each half roll into thirds or quarters, wiping the blade of the knife with the moist cloth to remove the rice residue when necessary. Serve the rolls with additional sriracha mayonnaise, if desired.
Serves 6-8
Excerpted from The Flavors of Asia by Mai Pham. Copyright © 2009 by The Culinary Institute of America. Excerpted by permission of DK Publishing Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now.
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