Description
A delightful sushi recipe featuring shrimp, avocado, and cucumber nestled atop seasoned sushi rice.
Ingredients
Scale
- 2 cups sushi rice
- 1/4 cup rice vinegar
- 3 tbsp sugar
- 1 lb fresh shrimp (peeled and deveined)
- 1 tbsp olive oil
- 1 ripe avocado (sliced)
- 1 cucumber (sliced)
- to taste soy sauce (for dipping)
- optional wasabi paste
Instructions
- Rinse sushi rice under cold water until clear. Cook in boiling water for about 20 minutes, then let steam off heat.
- In a bowl, mix warm cooked rice with rice vinegar and sugar until well combined.
- Heat olive oil in a skillet over medium heat, sauté shrimp until pink and opaque (about 3 minutes per side). Season with salt and pepper.
- Slice avocado and cucumber into thin strips.
- Layer sushi rice, shrimp, avocado, and cucumber in a ring mold or by hand. Repeat layers as desired.
- Carefully remove from mold, serve with soy sauce mixed with wasabi.
Notes
- For best results, use high-quality sushi rice and fresh ingredients.
- Feel free to customize the layers with other ingredients, like crab or vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Boiling and Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 160mg