California Maki with Shrimp and Avocado

Ingredients

• 125 g fresh shrimp (pre‑cooked)
• 2 tbsp Mirin
• 1 cucumber (6 cm)
• 1 Spring onion
• 0.25 avocado
• lemon juice (for brushing)
• 1 tsp soy sauce
• 2 tbsp mayonnaise
• 250 g ready sushi rice
• 4 roasted nori sheets
• wasabi paste (for spreading)
• roasted sesame seeds (for sprinkling)

Instructions

1. 1.

   Marinate the shrimp in Mirin.

2. 2.

   Wash the cucumber, halve it lengthwise, remove the seeds and slice the flesh into 3‑4 mm strips. Wash, trim, and cut the spring onion into ~6 cm long and 2‑3 mm wide strips. Peel the avocado, remove the pit, and slice the flesh into very thin strips. Brush immediately with lemon juice to prevent discoloration.

3. 3.

   Whisk soy sauce with mayonnaise. Drain the shrimp.

4. 4.

   Divide the sushi rice into eight portions and shape each portion into a long oval with damp hands. Cut the nori sheets in half. Hold one sheet smooth side down in your left hand. Place a rice oval on the upper half, add a dab of wasabi paste, then layer cucumber, avocado, spring onion strips and shrimp. Roll the nori like a bag, pressing firmly to seal. Sprinkle sesame seeds on top.