Sheep sushi is a sheep made from a sushi roll made with rice, shrimp, surimi, avocado, cucumber, nori, and carrot. Enjoy this delicious and fun sushi recipe.
6 shrimp, deveined (4 for the fillings, 2 for Susheep's head)
4 crab surimi, (sticks)
1 avocado
1/4 cucumbers
1/2 carrots
mayonnaise
2 sesame seeds, black for the eyes
caviar, (tobiko) for garnish
radishes leaves, for the grass
2 cups short grain white rice, cooked
2 tablespoons rice vinegar
1/2 tablespoons salt
1 tablespoon sugar
Preparation
1h
0 mins
Medium
If you couldn't find sushi rice, to make it, combine rice vinegar, sugar, and salt in a bowl. Microwave for 30 seconds or until the sugar completely dissolves.
Pour the mixture over the cooked short-grain rice and gently mix until it becomes a homogeneous mixture.
Make cuts on the underside of the shrimp and place them upside down.
Cook the shrimp in lightly salted boiling water for 2-3 minutes or until the shrimp are pink and opaque. Drain and rinse with cold water.
Wrap the makisu (sushi mat) with plastic.
Spread the sushi rice evenly over the nori seaweed sheet.
Flip it over and place the shrimp, surimi crab, avocado, cucumber, and carrot in the center of the nori sheet.
From the bottom edge, make a roll by rolling the nori seaweed over the filling, pressing firmly with the makisu until the bottom edge reaches the nori seaweed sheet.
Using the makisu, firmly press the roll. Wrap the roll in plastic and cut it into 8 pieces with a knife. Clean the knife with a damp towel after each cut.
Remove the plastic. Decorate with black sesame, seaweed, and cucumber for the eyes, mouth, horn, and legs of Sheep Sushi. Place the sushi on radish leaves and add fish roe on top. Enjoy!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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