This is a very pretty roll, with the alternating stripes of cucumber and avocado. You might like to keep the tails of the shrimp on for decoration (like we did), just make sure that you don’t eat them!
I chose the name “Summer Breeze Sushi” because in this heat wave we’re getting in SoCal that’s something we could really use! Aren’t we supposed to be getting rain right now (or at least cooler weather)?!?! The heat is completely scrambling my brain, so if my post doesn’t make sense… please let me know!!! 😀 All I want to do is stay in bed at my nice cool apartment, but of course I can’t do that… it probably wouldn’t be a good idea to ditch class in the last week of the quarter! Gotta go study for finals now… :P.
Makes 6 rolls, or 36-48 slices.
- Cook sushi rice.
- Bake tempura shrimp as directed on the package. I used this tempura shrimp, but I’m sure other types, or even homemade tempura shrimp will work just fine. You can also fry the tempura shrimp if you choose, but baking it is healthier, and you can prepare other things (such as the sumeshi) while it’s baking.
- Cut tails off the tempura shrimp.
- Use a vegetable peeler to peel the cucumber into thin strips. Cut these strips in half.
- Cut the avocado in half, discard the pit, slice into thin slices while still in the tough skin, then discard the skin.
- Roll the sushi inside-out, using 2 pieces of tempura shrimp as your filling. Place alternating strips of avocado and cucumber along the top of the roll (similar to how we did the Frisky Roll) and squeeze with the rolling mat to press the ingredients into the roll.
- Slice, drizzle with Eel Sauce, and enjoy!