Shrimp Sushi

  1. Wash the rice gently until the water is completely clear (about 6 to 8 washes).
  2. Place the rice in a medium saucepan with 3 cups of water, and let stand for about 30 minutes, until the rice turns white.
  3. Cook the rice for 15 minutes, on medium heat with the lid on, without ever taking it off (use a glass lid to go see when it boils).
  4. After cooking for 15 minutes, turn off the heat, and wait another 15 minutes with the lid on.
  5. After this time, place the rice on a serving platter to cool.
  6. It is normal for some rice to be stuck on the bottom of the pan, do not scrape and use.
  7. For the rice sauce, in small saucepan, add vinegar, sugar, and salt and heat without boiling, until sugar dissolves.
  8. Gradually pour this sauce in the rice, stirring and mixing it carefully.
  9. Finally, prepare the kitchen counter so all ingredients are on hand. These are: the rice, a bowl with water and ice, the seaweed, the cucumber, the carrot, the shrimp, a mat (in photo, an individual table cloth was used) and a plastic bag (transparent for freezing, or plastic wrap).
  10. Place the mat, with the bag on top, on the work surface. Place a Nori sheet with the rough side facing up on the bag.
  11. Wet your hands in cold water, and take a little rice. Spread it on the Nori sheet with your thumbs, leaving a free space at the end. Add a carrot strip, a cucumber strip, and the shrimp, about 4 or 5 per sheet (try to straighten the shrimp as much as possible).
  12. Curl using the mat as if it was a roll of dough, and press down firmly.
  13. Cut the roll in half with a sharp knife, and then in half again until it reaches the desired thickness, 8 equal parts in recommended.
  14. Wipe the knife clean after each cut.
  15. Serve cold, and garnish with Japanese sauce to taste.

rice, water, rice vinegar, sugar, salt, carrot, cucumber, shrimp pack, wasabi, soy sauce

Taken from www.yummly.com/recipe/Shrimp-Sushi-771142 (may not work)

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