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Sushioveja 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.
2 leaves nori seaweed, and additional for Susheep's mouth
6 shrimps, deveined (4 for fillings, 2 for Susheep's head)
4 crab surimi, (sticks)
1 avocado
1/4 cucumbers
1/2 carrots
mayonnaise
2 sesame seeds, black for eyes
caviar, (tobiko) to 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
If you didn't find sushi rice, to make it, combine the rice vinegar, sugar, and salt in a bowl. Microwave for 30 seconds or until sugar dissolves completely.
Pour the mixture over the cooked short grain rice and mix gently until smooth.
Make cuts at the bottom of the shrimp and turn them face up.
Cook shrimp in slightly salted boiling water for 2-3 minutes or until shrimp are pink and opaque. Drain and rinse with cold water.
Wrap the makisu (sushi mat) with the plastic wrap.
Spread the sushi rice evenly on the nori sheet.
Flip it over and place the shrimp, surimi crab, avocado, cucumber and carrot in the center of the nori sheet.
From the lower end, roll the nori seaweed over the filling, pressing firmly with the makisu until the lower end reaches the nori seaweed sheet.
With the makisu, firmly squeeze the roll. Wrap the roll with plastic wrap and cut it into 8 pieces with a knife. Clean the knife with a damp towel after each cut.
Remove the plastic. Decorate Sushioveja's eyes, mouth, horn and legs with the black sesame, seaweed and cucumber. Mount the sushi on the radish leaves and add the fish roe on top. Enjoyment!
TIPS
You need a makisu or bamboo mat to make sushi.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
343.4
kcal
17.17%
Carbohydrate, by difference
76
g
25.33%
Protein
6.1
g
12.2%
Total lipid (fat)
0.5
g
0.77%
100
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