Ingredients with Measurements:
- 1 cup sushi rice
- 1 1/2 cups water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 pound cooked shrimp, peeled and deveined
- 1/2 pound asparagus, trimmed and blanched
- 1 avocado, sliced
- 1 tablespoon sesame seeds
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sriracha
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1/4 teaspoon wasabi paste
- 10-12 sushki (Russian-style bagel-shaped crackers)
Special equipment needed:
- Bamboo sushi mat
- Plastic wrap
Step-by-step instructions:
1. Rinse the sushi rice in cold water until the water runs clear. Drain well.
2. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low and cover. Cook for 18-20 minutes, or until the water has been absorbed and the rice is tender.
3. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat until the sugar has dissolved.
4. Transfer the cooked rice to a large bowl. Add the vinegar mixture and stir to combine. Allow the rice to cool to room temperature.
5. In a small bowl, whisk together the soy sauce, honey, sriracha, mayonnaise, lemon juice, and wasabi paste. Set aside.
6. Lay a sheet of plastic wrap over the bamboo sushi mat. Place a sushki in the center of the plastic wrap.
7. Wet your hands with water and scoop a small amount of rice onto the sushki. Use your fingers to spread the rice evenly over the sushki, leaving a 1/2-inch border at the top and bottom.
8. Arrange a few shrimp, asparagus, and avocado slices on top of the rice.
9. Use the bamboo mat to roll the sushki tightly, using the plastic wrap to help keep the roll tight. Repeat with the remaining sushki and filling.
10. Use a sharp knife to slice each roll into 6-8 pieces.
11. Arrange the sushki on a platter and sprinkle with sesame seeds.
12. Serve with the dipping sauce on the side.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Room temperature
Serving size:
10-12 sushki
Nutritional information:
Calories: 220
Fat: 7g
Carbohydrates: 32g
Protein: 8g
Sodium: 430mg
Fiber: 3g
Substitutions for ingredients:
- Cooked crab or lobster can be substituted for the shrimp.
- Green beans or sugar snap peas can be substituted for the asparagus.
- Cucumber or carrot can be substituted for the avocado.
Variations:
- Add sliced jalapeno or pickled ginger to the filling.
- Use different dipping sauces, such as ponzu or eel sauce.
- Top the sushki with tobiko (flying fish roe) or sliced scallions.
Tips and tricks:
- Wetting your hands with water will prevent the rice from sticking to your fingers.
- Use a sharp knife to slice the sushki, wiping the blade clean between cuts.
- If the sushki are difficult to roll, try using less filling.
Storage instructions:
- Store any leftover sushki in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Sushki are best served at room temperature and should not be reheated.
Presentation ideas:
- Arrange the sushki on a platter with a sprig of fresh herbs, such as cilantro or parsley.
Garnishes:
- Sprinkle the sushki with additional sesame seeds or sliced scallions.
Pairings:
- Serve the sushki with a cold glass of sake or green tea.
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the rice is too sticky, try rinsing it more thoroughly before cooking.
- If the sushki are too loose, try using less filling or rolling them more tightly.
Food safety advice:
- Make sure to use cooked shrimp and blanch the asparagus to prevent any foodborne illnesses.
- Keep any leftover sushki refrigerated and discard after 2 days.
Food history:
- Sushki are a Russian-style bagel-shaped cracker that are often served with tea or coffee.
Flavor profiles:
- The sushki have a crunchy texture and a slightly sweet flavor from the rice vinegar. The filling is savory and slightly spicy.
Serving suggestions:
- Serve the sushki as an appetizer or snack.
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