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Recipe by
Delicious uramaki with fried shrimp and avocado, perfect for a homemade Japanese dinner.
Step 1 of 4: Rinse the rice until the water runs clear. Cook with water over low heat until completely absorbed (12-15 min). Turn off the heat, cover and let rest for 10 min. Season with rice vinegar, sugar and salt. Let cool.
Step 2 of 4: Mix the flour, cold sparkling water and a pinch of salt. Dip the shrimp tails in the batter and fry in hot sunflower seed oil until golden. Drain on paper towels and let cool.
Step 3 of 4: Lay the nori sheet on the work surface, preferably using a bamboo mat to help. Lightly moisten the edges. Press the rice firmly over the entire surface, then turn it over. Fill each sheet with shrimp tails and avocado slices. Roll, compact and cut into 6 pieces.
Step 4 of 4: Decorate each piece with a dollop of mayonnaise and a little chili pepper. Serve with a light beer, such as a blanche.
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Gluten, Crustaceans, and Eggs
In gray: not detectedDetected
| Average values | Per 100 g |
|---|---|
| Energy | 408 kJ97 kcal |
| Fat | 1.26 g |
| of which saturated fatty acids | 0.18 g |
| Carbohydrates | 8.1 g |
| of which sugars | 0.48 g |
| Fibre | 0.2 g |
| Protein | 14.13 g |
| Salt | 0.46 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
