Ebi Maki Recipe
Shrimp and avocado rolled in sushi rice.
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Ingredients
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Sushi Rice
Filling
Rolling
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a medium saucepan, combine rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit for 10 minutes.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice using a wooden spoon or rice paddle. Let the rice cool to room temperature.
Prepare Filling
Rolling the Sushi
- 6
Prepare the Rolling Mat
Lay a bamboo sushi mat on a clean, flat surface and place a sheet of nori on top, shiny side down.
- 7
Spread the Rice
Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
- 8
Add Fillings
Arrange the cooked shrimp and avocado slices horizontally across the center of the rice.
- 9
Roll the Sushi
Using the bamboo mat, carefully lift the edge of the mat closest to you and roll it over the filling, pressing gently to form a tight roll. Continue rolling until you reach the border of nori.
- 10
Seal the Roll
Wet the top edge of the nori with a little water to seal the roll. Use the mat to shape the roll if necessary.
- 11
Slice and Serve
Using a sharp knife, slice the roll into bite-sized pieces. Sprinkle with sesame seeds if desired. Serve with soy sauce and wasabi on the side.
