So do you remember a few posts back when I talked about my wonderful adventure through the Mekong Asian Market? Well, the shrimp rice wraps my mom and I wanted to make were... horrible. I'm not gonna sugar coat it- they were slimy, chewy, and crunchy all at the same time! Note to self: next time, eat it with the sauce!
Although shrimp rice wraps were off the Iota CookBook, we just so happened to pick up a bamboo roller thing-a-mobab and with the left over shrimps made California Rolls! It's a tricky from a birds eye view (it took a few replays on the Youtube video) but after you get the hang of it, they are just so dang fun!
Here is the short version of how to make them- enjoy! You will need:
- non roasted seaweed flats
- depooped shrimp (medium sized is fine)
- white rice
- cucumber, avocado, carrots- whatever floats your boat
- and one bamboo roller thing-a-mabob
How to make:
Take your bamboo roller and stretch it out. Put one seaweed flat on top. Smear a thin layer of rice over the seaweed, but leave about 2" clean. At the opposite end, place your ingredients in one horizontal line. Then, take the end of the bamboo roller from that same side and fold it over all of your ingredients, then cup them all together. Take the bamboo roller back, leaving your cupped ingredients, then roll the cup forward (with the bamboo roller) and cup again. Repeat until you have a long cylinder roll. There should be that 2" extra seaweed that you left clean just kind of hanging out. With that, take some water and dab it over the that seaweed sticking out, attaching it to the rest of the roll. Now, you should have a long roll. Just take a knife (dip in some water for cleaner cutting) and cut up the sushi into fourths and serve.
Serve with soy sauce and wasabi and ginger, if desired.
And that pretty much it! Easy, right?
...
Oh, just Youtube it!
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