Avocado and shrimp maki sushi

Riz à sushi

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  Step 1

  Place the rice in a colander and rinse in cold water until the water is completely translucent.
  Leave to drain for 20 minutes.
  Plunge the rice into a pan of cold water and bring to the boil.

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  Step 2

  While the water is heating, place the rice vinegar, salt and sugar in a bowl. Stir occasionally until the sugar and salt have completely dissolved.
  Set aside.

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  Step 3

  When the water boils, turn the heat down to low and cook for 12 minutes, covered.
  At the end of the cooking time, remove from the heat and leave to rest for 10 minutes, still covered.

  Finally, mix the rice vinegar with the rice.

Maki-zushi

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  Step 4

  Place a sheet of nori on the mat.

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  Step 5

  Place the rice (brought down to room temperature) on the entire sheet, leaving a 2 cm border at the top.
  Wet your fingertips to prevent the rice from sticking to your hands.

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  Step 6

  Place the garnish at the bottom of the sheet. Cut the avocado into strips just 0.5 cm thick and place the peeled shrimp, halved lengthwise (head to tail).
  Allow 2 shrimp per sheet of nori, except for small shrimp, which should be 4 per sheet.

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  Step 7

  Next, roll up the nori sheet, making sure all the filling is tightly packed.
  Trim the sides, then cut 5 makis using a sharp, toothless knife.
  Refrigerate until ready to serve.

  Enjoy as is, or add a few slices of ginger or a dash of wasabi.