Homemade Sushi & Avocado Sauce
I can't believe how EASY it was to make. I don't have a rice cooker and just followed the rice cooking recipe here. I didn't use a dashi stock but the rice was still perfect. She gets wordy about rinsing the rice and it really does make a difference. I also didn't have a mesh sieve, so I laid out the rice on a clean kitchen towel and rubbed it with another clean kitchen towel to get most of the moisture out.
Also on the back of the nori that I used, there were instructions on rolling your sushi. There are some great video tutorials out there as well.
shrimp mixed with mayo & Sriracha hot sauce, cucumber and avocado sushi.
I call them The Noelove Roll.
I also tried a 'fushion' haha, getting crafty
this...
blended with two avocados, turned into this...
which topped the cucumber and avocado sushi!
The Noelove Rolls
1/2 pound of cooked bay shrimp diced
teaspoon or a bit more mayo
couple dashes of Sriracha hot sauce
pinch of salt
Mix all ingredients, refrigerate until ready to make your rolls
For the sauce (which can be used on ANYTHING):
1 pound of tomitillos
1 Anaheim Chili (can sub something hotter if you'd like)
2 Heirloom Tomatoes
1 medium onion sliced in half
handful or more of garlic cloves
2 avocados, pitted
couple pinches of salt
juice of a whole lemon
Layout everything on a baking sheet
pop in the oven for about 20 minutes
place everything in a paper bag for about 30
peel everything and put flesh into a blender
blend on high, then add avocado, lemon and salt
blend on high until creamy and smooth
Store in an airtight container in the fridge for up to four days!
The sauce is a really intense flavor without being hot. Tonight I'll be serving it with seared tuna steaks, brown rice and veggies.