75 milliliters rice vinegar, or sushi vinegar (all of this can be purchased at specialty stores for Japanese food)
4 leaves nori
1/2 cups sesame seeds
100 grams cream cheese
1 cucumber, seedless
1 avocado, ripe
4 shrimp, peeled and cooked
lime juice, to taste (for the sauce)
soy sauce, Japanese (for the sauce)
orange juice, to taste (for the sauce)
Preparation
1h
0 mins
Low
Wash the rice very well until the water runs clear, let it drain, boil the rice in water over medium heat, then cover it; let it boil on high heat for 2 mins, then medium heat for 5 mins, and finally, on low heat for 15 mins.
Let it absorb the rest of the water. Try not to uncover the pot for better results.
Remove the lid, cover with a cloth, and let it cool for 10 mins.
Pour it into a baking dish and stir constantly, adding vinegar until it is cool, keep covered with plastic.
Place the makisu (bamboo mat for making sushi), on top a sheet of nori covered with rice and sprinkle sesame seeds.
Flip the sheet, on the edge place a thin layer of cream cheese, a strip of cucumber, one of avocado, and shrimp.
Roll and press with the makisu until forming the rolls. Follow the same procedure with the other seaweeds.
Moisten a knife with water, cut the rolls into 6 or 8 pieces.
Serve it accompanied by soy sauce with lemon and orange juice.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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