75 milliliters rice vinegar, or vinegar for sushi (all this is bought in specialized stores for Japanese food)
4 leaves nori
1/2 cups sesame seeds
100 grams cream cheese
1 cucumber, Seedless
1 avocado, mature
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 transparent, let it drain, boil the rice with water over medium heat, then cover it; Bring to a boil over high heat 2 mins. then over medium heat 5 mins. and finally, at a minimum heat 15 mins.
That absorbs the rest of the water. Try not to uncover the pot for best results. Remove the lid, cover with a cloth and cool for 10 minutes.
Pour it into a refractory and move it constantly, add the vinegar until cold, keep covered with plastic.
Place the makisu (bamboo sushi doily) on top of it with a sheet of nori covered in rice and sprinkle with sesame seeds. Turn the sheet over, 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 the rolls are formed. Follow the same procedure with the other algae.
Dampen a knife with water, cut the rolls into 6 or 8. Serve with 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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