- 2 cups Japanese rice
- Sushi vinegar
- 8 large shrimps, peeled, cleaned, tail-on and pressed by hand to make them straight.
- 2 eggs, beaten
- Panko (Japanese bread crumbs)
- 4 large sheets of nori cut 2/3 size
- Black sesame seeds
- 1 avocado, cut in 8 strips
- 1/2 hot house cucumber, peeled, seeded and cut into 4 long strips (the length of nori)
- Wasabi paste
- Ginger Sauce, recipe follows
- Red pepper flakes, for garnish
Cook the rice 1 part rice to 2 parts water. This can be done in a rice cooker, steamer, or pot according to package directions. When rice is cooked, spread the rice on a large baking sheet and sprinkle with sushi vinegar. Mix well, but do not break the rice grains. Chill the rice to room temperature.
Heat a deep fryer or a large pot halfway filled with oil to 360 degrees F.
Place the nori on a cutting board, spread sushi rice on the back side (non glossy side), sprinkle black sesame seeds over rice. Place the rice side down on a bamboo mat that has been covered with plastic wrap. Place 2 shrimps, 2 strips of avocado, strip of cucumber and some wasabi on the center. Roll. (good luck!) Cut the roll in to 8 pieces (this you need better than just good luck!).
Sesame Ginger sauce:
2 golf ball-size ginger pieces, peeled and sliced
4 tablespoon roasted sesame seeds
1 tablespoon soy sauce
4 tablespoons mayonnaise
4 tablespoons sushi vinegar
2 to 4 tablespoons water
1/2 lemon, juiced
Add all the ingredients in a blender. Blend on high until all solids turn liquid.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.