Avocado Recipes > Entrees > Japan > Seafood > Shenanchie's Sushi >
Shenanchie's Sushi
Avocado & Shrimp or Avocado & Salmon
2 C uncooked jasmine rice
1/4 C seasoned rice vinegar
1 tsp. wasabi (Japanese horseradish) or prepared wasabi sauce
1 avocado, peeled & mashed
1-1/2 TBS fresh cilantro, chopped fine
24 large shrimp, cooked, peeled, deveined & halved crosswise
6 nori (roasted seaweed squares)
12 chives
12 cucumber strips (from peeled & seeded cucumber)
Prepare rice according to package directions. Stir in rice vinegar; cover and allow to cool to room temperature. In a bowl, combine cilantro and shrimp; toss well. In another bowl, combine wasabi and mashed avocado; set aside. Place one nori sheet (shiny-side down) on a bamboo sushi mat covered with plastic wrap. With moist hands, pat some of the rice mixture evenly over nori, leaving a one-inch border on one long end of nori. Spread one tablespoon of the avocado mixture over rice. Arrange eight shrimp, two chives and two cucumber strips along the bottom third of rice-covered nori. Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll. Continue rolling to top edge; press mat to seal sushi roll. Let rest, seam-side down, for about five minutes. Unroll from sushi mat; slice sushi roll crosswise into eight pieces. Repeat procedure with remaining nori, rice mixture, shrimp mixture, avocado mixture, chives and cucumber. Recipe makes about six servings. Suggestion: Serve with Wasabi Sauce.
Shrimp Tips: Pull tails from cooked shrimp while still partially frozen; the tails should come off easily and quickly. Once the shrimp has completely thawed, cut in half lengthwise before adding to sushi roll.
*Shenanchie's Sushi images (C) Shenanchie O'Toole (2015). Click on images to view larger sizes in a new window.
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