California Rolls with Shrimp and Avocado
Ingredients
- Ingredients
- 125 grams fresh shrimp (ready to cook)
- 2 Tbsps Mirin
- 1 pc Cucumber (6 cm)
- 1 scallion
- ¼ Avocado
- lemon juice (for brushing)
- 1 tsp soy sauce
- 2 Tbsps Mayonnaise
- 250 grams finished Sushi rice
- 4 toasted Nori seaweed
- Wasabi (for brushing)
- toasted Sesame seeds (for garnish)
Preparation steps
Place the shrimp in the rice wine (mirin).
Rinse the cucumber, cut in half lengthwise, remove the seeds and cut the flesh into strips 3-4 mm (approximately 1/8 inch) wide. Trim the scallion, rinse and cut into strips about 6 cm (approximately 2 1/2 inches) long and 2-3 mm (approximately 1/10 inch) wide. Peel the avocado, remove the pit and cut flesh into very thin strips. Immediately brush with lemon juice so flesh does not discolor.
Mix the soy sauce with the mayonnaise. Drain the shrimp.
Divide the sushi rice into 8 portions and shape each serving with moistened hands into an elongated cam. Cut the nori sheets in half. Take a sheet with the smooth side down in the left hand. Place a rice cam on the top half and top with some wasabi paste. Add some cucumber, avocado and scallion strips, top with some shrimp and spice up the whole thing with a little mayonnaise. Roll up the nori, pressing the ingredients firmly while rolling. Sprinkle with sesame seeds and serve.
