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Ingredients
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4 nori
sheets
|
3 cups
Sushi
Rice
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8
teaspoons ocean trout or flying fish roe
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1-2 cucumbers,
cut into thin, lengthwise slices
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8
jumbo shrimp
(king prawns), cooked, shelled, veins and tails removed
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1-2 avocados,
peeled, pitted, and sliced
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4-8 lettuce
leaves, torn or sliced (optional)
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Method
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Lay
1 nori sheet on a rolling mat and put 3/4 cup sushi rice on it.
Spread rice over nori sheet, leaving 3/4 inch of bare nori at
far side and making a small ledge of rice in front of this bare
strip.
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Spoon
2 teaspoons roe along center of rice, using back of a spoon to
spread. Add lettuce if desired.
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Lay
2 shrimp along center, with one-quarter of cucumber strips.
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Lay
one-quarter of avocado slices along center. Add one-quarter of
lettuce.
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Roll
mat over once, away from you, pressing ingredients in to keep
roll firm, leaving the 3/4-inch strip of nori rice-free.
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Covering
roll (but not rice-free strip of nori), hold rolling mat in
position and press all around to make roll firm.
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Lift
up top of rolling mat and turn roll over a little more so that
strip of nori on far side joins other edge of nori to seal roll.
Use your fingers to make sure roll is properly closed.
|
Roll
entire roll once more, and use finger pressure to shape roll in
a circle, an oval, or a square.
|
| Using
a sharp knife, cut each roll in half, then cut each half in half
again. Then cut each quarter in half crosswise to make a total
of 8 equal-sized pieces. Cut gently to maintain shape. |
Dutchman
