Description
I am obsessed with any type of sushi roll, especially when avocado is added. Here’s my spring/summer roll with shrimp, avocado, alfalfa sprouts, with black & white sesame seeds for a little crunch.
Ingredients
- 2 cups Sticky Short Grain White Rice
- 3 Tablespoons Rice Vinegar
- 12 pieces Jumbo Shrimp
- 3 whole Ripe Avocados
- 1 cup Black And White Sesame Seeds
- 10 pieces Nori Seaweed Sheets (Not Toasted)
- 1 container (about 4 Oz. Size) Alfalfa Sprouts
- ⅓ cups Wasabi
- ½ cups Soy Sauce
Preparation
Cook rice according to package directions. Transfer rice to a bowl and add rice vinegar, making sure vinegar covers the rice. Set aside.
Cook shrimp in boiling water. When shrimp turns pink, it is done, about 2 minutes. Drain and rinse with cold water. Slice shrimp in half. Set aside.
Peel and slice avocados into thin pieces.
On a plate, spread the black and white sesame seeds and mix together.
On a cutting board (or other flat surface), place 1 sheet of seaweed. Add rice and spread until rice is evenly and thinly spread all over seaweed. Carefully flip the seaweed, so that the rice side is now face down.
On the seaweed side, close to the edge, add shrimp, avocado, sprouts, and dab a little wasabi along the sprouts. Carefully roll seaweed with hand. Lift the roll carefully with your hand and roll it onto the plate with the black and white sesame seeds, so rice is covered with sesame seeds. With a very sharp knife, carefully slice into 3/4 inch pieces.
Makes about 8-10 rolls. Serve with soy sauce and wasabi.
