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Avocado, shrimp and cucumber makimono
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| Artist: |
_ |
| Categories: |
Appetizers, Asian, Chinese, Ethnic, Fish, Japanese, Seafood, Shrimp |
| Yield: |
7 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Medium-Grain White Rice | | 2 2/3
| oz | Package Tamanoi Sushinoko | | | -Or | | 3 1/2
| tbsp | Japanese Rice Vinegar | | 1
| tbsp | Sugar, and | | 1 1/2
| tsp | Salt | | 7
| | Sheets Toasted Seaweed | | | -Sushi Nori | | | Wasabi Paste, or powder | | | -mixed to a paste with | | | -water | | 1/2
| | English Cucumber, peeled | | | -and cut into thin strips | | 1/2
| lbs | Cooked Shrimp, or Crab | | 1
| large | Ripe Avocado, peeled and | | | -cut into small cubes | | 1
| bunch | Green Onions, green part | | | -only, blanched until | | | -wilted | | | Pickled Ginger | | | Low-Salt Soy Sauce |
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Procedures:
| 1 | Rinse rice 3-4 times under cold, running water; drain well. | | 2 | Put in a heavy pot and add 2 cups water. | | 3 | Let soak 30 minutes. | | 4 | Bring rice to a boil over medium heat; boil 1 minute. | | 5 | Cover, turn heat to low and cook 20 minutes. | | 6 | Remove from heat and let stand, covered, for 10 minutes. | | 7 | Transfer the rice to a bowl and add the vinegar, sugar and salt (or the tamanoi sushinoko). | | 8 | Let cool to room temperature. | | 9 | Lay a bamboo rolling mat out so that the bamboo strings are horizontal. | | 10 | Top with a sheet of seaweed, shiny-side down (so it will roll easily inward). | | 11 | Spread with ?cup rice, leaving about a ? border along the top and bottom. | | 12 | Along the horizontal center, put a few dabs of wasabi paste. | | 13 | Arrange a few strips of cucumber across this; top with 1/7 of the shrimp and avocado, and a couple of green onion strands. | | 14 | To roll, lift the bottom of the seaweed sheet up, just enough to cover the filling. | | 15 | Fold the mat over this and squeeze with the fingers of both hands; roll a little, the pull out the top part of the mat a little. | | 16 | Continue to do this until it"s completely rolled. | | 17 | Set roll aside and repeat with remaining ingredients. | | 18 | Cover rolls tightly with plastic wrap and refrigerate until serving. | | 19 | Using a wet knife, slice each roll into 8 pieces. | | 20 | Serve with pickled ginger and wasabi diluted with soy sauce. | | 21 | Per serving (?roll): 155 calories, 6 g protein, 26 g carbohydrate, 4 g fat, 1 g saturated fat, 32 mg cholesterol, 270 mg sodium, 1 g fiber. |
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