‘Mushi’ (Mexican Sushi)
This multicultural mash-up fuses two delicious flavours, Japanese and Mexican. Easy and versatile, this rice recipe can be made ahead for a school or work lunch and also makes a great light dinner when served with a salad.
Makes 4 servings (8 rolls each).
Featuring Alaska Seafood
|375 ml||U.S. sushi or short grain white rice|
|50 ml||finely chopped fresh cilantro|
|50 ml||lime juice|
|4||large, spinach-flavoured flour tortillas|
|1||avocado, thinly sliced|
|250 ml||baby or chopped cooked shrimp|
|half||small red pepper, thinly sliced|
|3 tbsp||light mayonnaise|
|2 tbsp||low fat sour cream|
|1 tsp||lime juice|
|½ tsp||each chili powder and ground cumin|
|dash||hot sauce (or to taste, optional)|