House of Asia > Recipes > California maki with shrimp and avocado

California maki with shrimp and avocado

10 min + rice preparation

2 servings

mild

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California maki is a popular form of sushi that originated outside Japan and has become one of the most recognizable types of maki sushi in the world. It is a type of uramaki, meaning the filling is placed inside, and the outer layer is rice, usually sprinkled with sesame seeds or masago (fish roe). Another distinctive feature of California maki is the use of surimi crab meat as one of the main ingredients.

Shrimp Vegetables Rice Japanese up to 15 minutes

Ingredients

250 gr House of Asia sushi rice
2 House of Asia Nori Leaves
1 teaspoon House of Asia wasabi paste
1 spoon House of Asia black sesame seeds
1 spoon House of Asia Teriyaki Sauce
2 shrimps
1 cup of boiled egg

A method of preparing

Prepare the rice according to the instructions on the package (you will also need House of Asia Sushi Rice Sauce). You can find the recipe for cooking sushi rice here HERE>
Split the nori leaf in half and place it on the wrapping mat so that you can start spreading the products along the long side.
Then spread the rice, leaving a margin of about 2 cm on one side.
Sprinkle the rice with sesame seeds and turn the rice and leaf over so that the rice is on the bottom and the leaf is on top.
Place the shrimp on the nori leaf.
Slice the avocado into strips and arrange them on top of the shrimp.
Roll the entire roll until you reach the edge without rice. Lightly moisten the edge with water and roll it all the way up.
Cut the sushi into 6 pieces and serve with soy sauce and wasabi paste. Remember to always keep your knife clean, sharp, and slightly damp to prevent the rice from sticking to the knife.