Avocado and Shrimp Sushi

 Avocado and Shrimp Sushi

Prep time: 20 mins.   Cooking time: 15 mins.  Servings: 6 persons

Ingredients:

• 2 cups uncooked short grain rice
• 1/4 cup rice vinegar
• 1 tbsp wasabi paste (japanese horseradish)
• 1 large avocado ( peeled and sliced)
• fresh cilantro, chopped
• 24 large shrimp, peeled and cooked
• 6 nori sheets (dried seaweeds)
• 1 large cucumber, cut into strips 
• pickled ginger (optional) soy sauce for serving

Preparations:

1. Prepare the rice according to the package directions. Stir the vinegar into the cooked rice, cover and cool to room temperature.
2. Combine wasabi and avocado in a small and set aside.
3. Combine cilantro and shrimp in another small bowl, toss well.
4. Place 1 nori sheet, shiny side down (rough side up), on a sushi mat (or a towel placed on a flat surface).
5. Cover the sushi mat or towel with a sheet of plastic wrap, with the long end toward you. Moisten your hands (to prevent sticking), and place 3/4 cup rice mixture evenly over each nori sheet and gently pat down, leaving about a 1-inch border on one long end of the nori sheet. Spread 1 tablespoon avocado mixture over the rice layer. Arrange 8 shrimp pieces, 1 green onion strip, and 2 cucumber strips along the bottom third of the rice-covered nori.
6. Lift edge of nori closest to you, and fold about 1/2 inch of nori over the filling. Lift the bottom edge of the sushi mat or towel, and roll toward the top edge (rolling away from you), pressing firmly on sushi roll as you roll. Continue rolling to top edge, and then press the mat or towel to help seal the sushi roll. Set the sushi roll aside, seam side down, for 5 minutes.
7. Slice crosswise into 8 pieces. Repeat procedure with remaining nori and other ingredients.
8. Serve with soy sauce and pickled ginger. Or, soy sauce and herbs.