Home Recipes ‘Mushi’ (Mexican Sushi)

‘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

Ingredients

375 ml	U.S. sushi or short grain white rice
550 ml	water
½ tsp	salt
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
	Sauce
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)

Step 1
Rinse rice in a fine strainer. Combine rinsed rice with water in a small saucepan with a tight fitting lid. Set over medium-high heat. Bring to a boil. Cover and reduce heat to very low.
Step 2
Cook for 20 minutes or until tender and water is absorbed. Spread out on a plate until cool enough to handle. Combine cilantro, lime juice, salt and rice; set aside.
Step 3
Lay tortillas out on a board. Using wet hands, spread ¼ portion of rice over each tortilla, leaving a 1-inch (2.5 cm) border around edge. Arrange a line of avocado, shrimp and red pepper strips about ⅓ of the way from one edge. Tightly roll tortilla to enclose filling; trim ends and slice each into 8 rolls.
Step 4
For the sauce, blend mayonnaise with sour cream, lime juice, chili powder, cumin and hot sauce (if using). Serve with rolls.

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Meat, Quick Meals

‘Mushi’ (Mexican Sushi)

Ingredients

Sauce

Step 1

Step 2

Step 3

Step 4

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