Sushi

Spicy Shrimp Sushi Roll:

Ingredients:

2 c. Sushi Rice (Recipe to follow)

1 tbsp. Olive or Avocado Oil

1 tsp. Salt

¼ c. Sugar

½ English Cucumber

1 tsp. (or to taste) Sriracha sauce

¼ c. Mayonnaise

½ c. + 1 tbsp. Rice Vinegar

¼ lb. Shrimp

Cajun seasoning (or whatever you prefer)

Nori wraps

Sesame seeds

You will need:

Bamboo sushi mat

Wooden spoon

Plastic wrap

Bowl of water

Sharp Knife

Prepare sushi rice as follows:

1. Rinse the rice in a strainer or colander until the water runs clear.  Combine with water in a medium saucepan.  Bring to boil, then reduce the heat to low, cover and cook for 20 minutes (mine never takes the full 20 minutes so keep an eye on it).  Rice should be tender and water should be absorbed.
2. After rice is cooked, combine the (½ c) rice vinegar, oil, sugar and salt.  Cook in the microwave for 45 seconds, or until sugar dissolves.  If the liquid is really hot, let it cool slightly.  Poor the liquid over the rice and stir. 
3. Line the counter top with plastic wrap.  Fan the rice out on the plastic wrap and allow to cool.

Prepare spicy sauce as follows:

1.  Mix 1 tbsp. rice vinegar with ¼ c. mayonnaise.  Add sriracha to taste.

Now put your sushi wraps together.

1. Bring a small pot of water to boil with about a tsp. of your seasoning.  Add shrimp and cook until pink.  (One of the websites I read suggested doing this to make sure your shrimp don’t taste too fishy.) Strain from water and let cook.  Cut shrimp in small pieces (I cut it in thirds) and add about half of your spicy sauce mixture.  Set aside.
2. Prepare your cucumber by cutting it into small matchstick pieces.  Set aside.
3. Line your bamboo mat with plastic wrap.  Place a nori sheet on the plastic wrap, rough side up.
4. Wet your wooden spoon.  Scoop up your sushi rice with the wet spoon and put down a thin layer of rice on your nori.  Your rice should only be one grain thick.  Use a wet spoon to smooth out.
5. Place a layer of plastic wrap over the rice and flip the sheet over so that the nori is on the top.  (You do not have to do this but I like the texture better in my mouth when the rice is on the outside.)
6. Start about an inch from the end of your sushi and add a single line of your shrimp mixture.  About an inch down from your shrimp add your cucumber in a line.
7. Now roll your sushi, tightening the roll with each turn. 
8. Sprinkle sesame seeds over your sushi log.
9. With a wet sharp knife, cut the sushi log into 1 inch or so pieces.  Once all of your rolls are finished place the extra spicy sauce in a sandwich bag and cut a very small hole in a corner.  Dribble the extra sauce over the sushi.
10. ENJOY!

The second type of sushi (vegan) was filled with avocado and cucumber and a little bit of sriracha.

If you wanted to make a California roll you would follow all of the steps above and instead of filling the roll with shrimp and cucumber you would fill it will cucumber, avocado, and imitation crab.