- 10 large uncooked shrimp
- 1 cup cold water
- 2 tablespoons vinegar
- 2 cups cooked sushi rice
- 2 nori seaweed sheets
- 1 to 2 tablespoons wasabi paste, to taste
- Soy sauce, for dipping
Bring a large pot of salted water to a boil. Add shrimp to boiling water and cook 3 minutes; transfer to bowl of ice water to stop cooking.
When cooled, remove the shells from shrimp. Make a slit in the underside of the shrimp and
cut through almost to the top but not completely. Remove the dark vein. Chop shrimp to medium dice.
Place one sheet of nori seaweed on a bamboo rolling mat - make sure the shiny side is facing down. Cover
the seaweed with prepared sushi rice (don't stuff too much on) - leave an inch of the seaweed bare at the top.
Place ingredients length-ways in the center of the rice, adding the wasabi paste to your heat level.
Roll the sushi into a log jelly-roll style. Slice into ¾-inch pieces and serve immediately.
