Crispy Shrimp and Avocado Sushi

McCormick®
This homemade sushi version is California-style, as it is made with shrimp with an extra special touch, vegetables, and a crunchy coating. Additionally, this sushi is accompanied by McCormick® Light Mayonnaise dressing.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 cups shrimp, clean, without tails
  • 1/4 cups lime juice
  • salt
  • pepper
  • 1/2 cups McCormick® light mayonnaise
  • 1 tablespoon vegetable oil
  • 2 nori
  • 2 cups rice for sushi, previously cooked
  • 1/2 cups cream cheese, in strips
  • 1/2 cups avocado, in strips
  • 1/2 cups carrot, in thin sticks
  • 1/2 cups manila mango, in thin sticks
  • 2 eggs, beaten
  • 2 cups panko
  • vegetable oil, for deep frying
  • 1/2 cups McCormick® light mayonnaise
  • 1 teaspoon wasabi
  • 1 tablespoon lime juice
  • salt
  • black sesame seeds, for garnish
  • soy sauce
Preparation
40 mins
8 mins
Low
  • Carefully mix the shrimp with lemon juice, salt, pepper, and McCormick Light® Mayonnaise in a bowl, then let it rest for 10 minutes.
  • Heat a skillet over medium heat, add a little vegetable oil, and cook the marinated shrimp for 5 minutes, then remove and let cool. Set aside.
  • Place a sheet of nori seaweed on a bamboo mat and spread about one cup of cooked sushi rice. Then, flip the sheet so that the seaweed is on the inside.
  • Place the carrot, mango, avocado, strips of cream cheese, and the cooked shrimp on the seaweed. If necessary, cut them to fit.
  • Roll the sushi and prepare more rolls with the remaining ingredients.
  • Once the rolls are ready, coat them. First, dip them in beaten egg and then in panko.
  • Freeze the rolls for 30 minutes; they should be very firm.
  • While the rolls freeze, heat plenty of oil in a deep pot over medium heat.
  • Fry the crispy sushi rolls for 3 minutes; they should turn a medium golden color. Remove, drain the excess fat, and let cool for 5 minutes.
  • Mix McCormick Light® Mayonnaise, wasabi, lemon juice, and a little salt to prepare the dressing, then garnish with black sesame seeds.
  • Cut the crispy shrimp and avocado sushi rolls, add a little dressing on top, and drizzle with soy sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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