Simple & Delicious Homemade California Shrimp-Stuffed Sushi Roll will bring sushi night to your house!
2 sheets nori (seaweed) (each about 8 inches square)
1 recipe Sushi Rice Filling
Desired fillings (we used carrot and cucumber sticks, avocado slices and cooked Marina Del Rey wild caught shrimp)
Spicy Mayo (sriracha mixed with mayonnaise)
1/2 cup short grain rice
1 cup cold water
2 tablespoons rice vinegar
1/4 teaspoon salt
1/4 cup finely chopped carrot
Instructions
INSTRUCTIONS:
Sushi Rice Filling:
Wash rice under cold water, rubbing grains together with fingers.
In a small saucepan, combine rinsed rice, cold water, rice vinegar and salt. Bring to boiling; then reduce heat. Simmer, covered, for 15 minutes until rice becomes sticky.
Remove from heat; stir in carrot. Cover/cool for about 45 minutes.
Sushi:
Cook Marina Del Rey wild caught shrimp until pink.
Lay seaweed on a sushi mat lined with plastic wrap; with damp fingers, spread Sushi Rice over each sheet to within 1 inch of the edge at one end. Arrange desired fillings just below centre
Roll seaweed toward the 1-inch unfilled edge. Press unfilled edge over top, brushing with water to seal, if necessary.
Cut each roll into 6 pieces; arrange on a platter. If desired, cover and chill for up to 4 hours. Serve with spicy mayo