Mexican Sushi Rolls

Ingredients

The traditional sushi rolls are made with raw fish and rice vinegar, while Mexican Sushi Rolls are made with cooked shrimp, avocado, and lime juice. The sushi rice is also seasoned with chili powder and cumin to give it a Mexican twist. We alse have the original recipe for Sushi, so you can check it out.

• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 2 cups (470ml) water 2 cups (470ml) water
• 1/4 cup (60ml) rice vinegar 1/4 cup (60ml) rice vinegar
• 2 tablespoons (30ml) sugar 2 tablespoons (30ml) sugar
• 1 teaspoon (5ml) salt 1 teaspoon (5ml) salt
• 1 teaspoon (5ml) chili powder 1 teaspoon (5ml) chili powder
• 1 teaspoon (5ml) cumin 1 teaspoon (5ml) cumin
• 1 pound (450g) cooked shrimp, peeled and deveined 1 pound (450g) cooked shrimp, peeled and deveined
• 2 avocados, sliced 2 avocados, sliced
• 1 lime, juiced 1 lime, juiced
• 4 sheets of nori seaweed 4 sheets of nori seaweed
• Soy sauce, for serving Soy sauce, for serving

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 70g, 5g
• Protein: 20g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Rinse the sushi rice in cold water until the water runs clear.
2. 2.
   In a medium saucepan, combine the rice, water, rice vinegar, sugar, salt, chili powder, and cumin. Bring to a boil, then reduce the heat to low and cover. Cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
3. 3.
   Remove the rice from the heat and let it cool for 10 minutes.
4. 4.
   In a small bowl, combine the cooked shrimp, sliced avocado, and lime juice.
5. 5.
   Lay a sheet of nori seaweed on a sushi mat or a piece of plastic wrap.
6. 6.
   Spread a thin layer of the cooked rice over the nori seaweed, leaving a 1-inch border at the top.
7. 7.
   Spoon the shrimp and avocado mixture over the rice.
8. 8.
   Roll the sushi tightly, using the sushi mat or plastic wrap to help you.
9. 9.
   Repeat with the remaining nori seaweed, rice, and shrimp mixture.
10. 10.
    Slice the sushi rolls into 1-inch pieces and serve with soy sauce.

Treat your ingredients with care...

• Avocado — Choose ripe avocados that are slightly soft to the touch. To prevent the avocado from turning brown, sprinkle it with lime juice before using it in the recipe.

Tips & Tricks

• Wet your hands with water before handling the sushi rice to prevent it from sticking to your hands.
• Use a sharp knife to slice the sushi rolls into pieces.
• Serve the sushi rolls with pickled ginger and wasabi for an authentic sushi experience.

Serving advice

Serve the Mexican Sushi Rolls with soy sauce, pickled ginger, and wasabi on the side.

Presentation advice

Arrange the sliced sushi rolls on a platter and garnish with chopped cilantro and sliced jalapenos for a pop of color.