Easy No-Roll Shrimp Sushi
Servings
4rolls
Servings
4rolls
Ingredients
For Sushi Rice
For Rolls
Instructions
  1. Make rice: Rinse the rice in a fine-mesh colander under running water until the water runs clear. Combine with 2 1/4 cups water in a medium sized pot and bring to a boil. Reduce the heat to low, cover, and cook for 10-12 minutes. Turn off the heat and let the pot sit, covered, for 10 minutes. The water should be absorbed and the rice should be tender and sticky but not pasty. Let cool.
  2. Combine rice vinegar, salt and sugar in a small saucepan. Heat while stirring until salt and sugar are dissolved. Transfer cooked rice into a wooden bowl and spread out evenly. Stir rice while adding the seasoned vinegar a little at a time. Stir until liquid is absorbed and rice is cool. Leave rice at room temperature until ready to assemble sushi (do not refrigerate).
  3. Remove any shells or tails on shrimp. Saute with a little oil over medium heat for 2-3 minutes, until just cooked through.
  4. Following directions on sushi mold, layer 1 sheet of nori, a small amount of sushi rice, 3 shrimp, cucumber, carrots, and avocado, and a final layer of sushi rice. Fold nori over the top of the rice and wet the edges so it sticks together. Press down on top with the lid of the mold. Remove lid and slice sushi. Repeat four more times or until you run out of ingredients.