Jesselle Sushi Rolli

1 cup of short grain white rice (sushi rice)
Cold Water
Rice vinegar
Lemon Juice

Wash the rice in a bowl by rinsing the rice with cold water, and draining. Repeat until water is mostly clear. Let sit for 5-10 minutes before cooking.

Combine the 1/3 cup of rice vinegar, 1 cup of water, 2 tbs of sugar, and the juice of 1/2 lemon into a sauce pan. Bring to a simmer so that all ingredients are combined. Let sit until rice is cooked.

Pour the rice into rice cooker or pan, and cover with cold water until it comes just past your knuckles if you place your hand flat on the rice (approx 2 cups). Cover and follow package directions for cooking. When the rice is finished cooking, ‘cut’ the rice by bringing a rice paddle or spoon through the rice until there are no clumps. Fold in rice vinegar mixture. When cooled to about room temperature, place a moist cloth or paper towel over the rice so that it doesn’t dry out.

Maki-Su (bamboo mat, covered in plastic wrap)
Nori (seaweed paper)
Boiled and butterflied shrimp
English cucumber (cored and sliced into 3″ sticks)

Hamachi (yellow tail, or any sushi grade white fish)
Red or Yellow bell pepper
Jalapeno pepper
Shiso Leaf
Ponzu Sauce

Dice 1/2 of the red pepper, 1/2 jalapeno (seeded) 1 small clove of garlic, 2 strawberries and 1 shiso leaf. Combine with 2 Tbs of Ponzu sauce and a squeeze of lime juice. Set off to the side.

Take 1/2 sheet of Nori paper and place it on a cutting board, rough side up. Place a loose, raquet ball sized amount of rice on the center of the Nori paper. Spread from the inside out and down to the edges, leaving about a 1/4 inch strip of Nori clean on top. Flip the Nori over so that the rice is face down on the cutting board, with the strip of Nori closest to you. Spread a few slices of avocado, cucumber strips and 2 shrimp horizontally across the middle of the rice. Roll the rice and nori paper over itself so that the tab connects with the Nori, and then once again sealing the roll with rice on the bottom. Use the plastic covered Maki su to shape the roll.

Thinly slice 3-4 pieces of Hamachi to cover the top of the roll. Cover with plastic wrap and shape with the Maki su again. While the plastic wrap is still on the roll, cut into 8 pieces and remove plastic wrap. Spread the salsa over the top.

For more information about hosting a dinner party, taking a lesson, or planning an event with Shiso Sushi visit:

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