‘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) | |