Mango & tempura shrimp onigirazu 😍😍 (Pescatarian/vegan without shrimp)
Cook 1 cup of dry brown rice as directed.
Make sticky rice sauce by putting a small pan over medium heat with 2 tbsp rice vinegar, 1 tbsp sugar, & a pinch of salt.
Put the sauce in a small dish when the sugar & salt is dissolved. Place the dish in the fridge until the rice is done.
When the rice is finished cooking add the sticky sauce & stir.
Bake premade tempura shrimp as directed. I used the Fremont brand.
Wash & cut carrot, radish, avocado, cucumber, & mango.
Place a large piece of plastic wrap on a clean cutting board.
Place a piece of nori, rough side up, on the plastic wrap.
Place sushi rice in the center of the nori in a diamond shape.
Add a light layer of the ginger soy (premade), tempura shrimp, cucumber, mango, carrot, radish, avocado, and a top layer of sushi rice. Make sure everything stays in the shape of a diamond.
Fold the opposite sides of the nori toward the center.
Fold the two remaining sides of the nori toward the center.
Fold each side of the plastic wrap to hold the square shape of the onigirazu.
Let sit for several minutes in the plastic wrap.
Wet a sharp knife & cut the onigirazu in half.
Remove plastic wrap.
Find the video in my ‘video’ highlights!