Spicy Shrimp and Rocket Sushi
- To prepare the rice:
- 3/4 cup sushi rice
- 1 3/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/4 teaspoon salt
- To prepare the sushi:
- 12 cooked shrimps
- Cayenne pepper
- a dash of fresh lemon juice
- 4 nori sheets (seaweed)
- a small handgul of rocket leaves (arugula)
Level of difficulty Average
Preparation time 30mins
Cooking time 20mins
Cost Average budget
To prepare the rice: Rinse the rice in cold water in a colander until the water is transparent and not white. Let dry in the colander for 10 minutes. Then add to a pot filled with cold water.
Cover the rice, bring to the boil and cook on high heat for 2 minutes. Turn down to low heat, and cook for another 15-20 minutes, or until all the water has been absorbed.
While the rice is cooking, in another small pot, add the rice vinegar, sugar and salt. Heat until the sugar melts, and then let cool.
When the rice is cooked, pour it out onto a large, wide rimmed plate. Fluff the rice with a spatula or wooden spoon to make sure all the rice grains are separated and not stuck together. When this is done, drizzle the vinegar and sugar mixture on top, and stir once more. Let the rice cool completely before using it.
In the meantime, cut each shrimp into 3 pieces, and in a small bowl, add the a squirt of lemon juice and the cayenne pepper (according to how spicy you want it to be) and mix. Set aside.
Take 1 nori leaf, cover half of it with a layer of the cooled rice. Add a few rocket leaves on top of the rice, then a row of shrimp on the other half of the nori leaf.
Roll the nori leaf to create a tube, making sure the rice envelops the shrimp. Repeat with the 3 remaining nori leaves.
Refrigerate the rolls for 30 minutes, then slice each one into 6 pieces.
Serve with soy sauce and wasabi.
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