may not substitute any other sad rice that isn't Nishiki), 1/3 cup cup Rice Wine Vinegar, 2
the headache and spend the extra for the peeled and de-veined), Cornstarch, 1 cup flour, 1 egg,
and 1 can of Seltzer water.
have one. Place a baseball size amount of rice on Nori sheets and with hands wet with water
flatten rice onto Nori. The pictured Nori was purchased from an Asian market. I HIGHLY
recommend buying it from an Asian market (cheaper) or buy from Costco (like they do in
California in full size sheets) if they have them.
as possible on the skewer. We only want straight shrimp for our rolls. That is your goal.
seltzer gently, we don't want to burst all the bubbles. Add the flour, whisk gently again.
sesame seed oil to a boil.
Repeat with all ten shrimp. The paper bag will wick away the oil and keep the shrimp crispy
and not soggy.
Place two slices of avocado on edge of each Nori sheet.
realized they should have been taken off. Shrimp tails don't taste good.
into a bowl of water to prevent sticking.
Lets make some sushi!