Thursday 2 May 2013

Shrimp Sushi

 So I just posted some sushi on the other blog. Sadly the seafood salad I used to fill those was loaded with gluten and dairy so I decided to make some with shrimp.

This is kind of a play off of a California roll since it has an avocado, but I unfortunately had no crab meat to use.

Shrimp is cool too though.

To make your sushi you're going to need some nori (aka sheets of seaweed... don't freak out)

You'll also want some wasabi to dip your sushi in. It comes in a powder and you just add water. It's very strong so you don't need a lot. 

You'll also need some sushi rice. It has to be SUSHI rice or it won't be sticky enough. 

Place your nori on a bamboo sushi mat and cover about 2/3 with rice. 

Add your shrimp and avocado and roll it up. 

Make sure you have a nice, firm log.

If you want to you can make a little hole with your pinky...

And stick in a shrimp tail. Like so:

Shrimp Sushi

1 1/2 cups sushi rice
2 cups water
3/4 teaspoon salt
2 tablespoons rice vinegar
2 tablespoons white sugar
About 4 sheets of nori
1 avocado, cut into long thin slices and tossed with a little lemon juice to prevent browning
About 16 big cooked shrimps, tails removed (leave some meat on the tail when you cut it off)
Wasabi and soy sauce for serving 

Bring the rice and water to a boil. Reduce heat to low and cover. Simmer for 20 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and stir in the vinegar, sugar, and salt.

Lay a sheet of nori on your mat. Place some rice onto about 2/3 of the nori and press with damp fingers until about 1/2 inch thick. Line a thin strip of shrimp along with some avocado in the middle of the rice.

Using your mat, roll into a log and seal tightly. Cut with a serrated knife. Repeat with more nori until you're out of rice. Make a little whole in each sushi and stick in the tail. Serve with wasabi and soy sauce

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