CALIFORNIA SHRIMP ROLLS
If sushi scares you away because of the raw shrimp, fear not! There’s absolutely no reason why you wouldn’t love this sushi recipe!
INGREDIENTS
Sushi Rice Filling
- 1/2 cup short grain rice
- 1 cup cold water
- 2 tablespoons rice vinegar
- 1/4 teaspoon salt
- 1/4 cup finely chopped carrot
Sushi
- 2 sheets nori (seaweed) (each about 8 inches square)
- 1 recipe Sushi Rice Filling
- Desired fillings (we used carrot and cucumber sticks, avocado slices and cooked Marina Del Rey wild caught shrimp)
- Spicy Mayo (sriracha mixed with mayonnaise)
INSTRUCTIONS
Sushi Rice Filling
- Wash rice under cold water, rubbing grains together with fingers.
- In a small saucepan, combine rinsed rice, cold water, rice vinegar and salt. Bring to boiling; then reduce heat. Simmer, covered, for 15 minutes until rice becomes sticky.
- Remove from heat; stir in carrot. Cover/cool for about 45 minutes.
Sushi
- Cook Marina Del Rey shrimp until firm and cooked.
- Lay seaweed on a sushi mat lined with plastic wrap; with damp fingers, spread Sushi Rice over each sheet to within 1 inch of the edge at one end. Arrange desired fillings just below centre
- Roll seaweed toward the 1-inch unfilled edge. Press unfilled edge over top, brushing with water to seal, if necessary.
- Cut each roll into 6 pieces; arrange on a platter. If desired, cover and chill for up to 4 hours. Serve with spicy mayo.