Sushi “Donuts”
Prep: 20 minutes • Serves: 4
2-1/2 cups warm cooked microwaveable sticky rice
2 tablespoons rice vinegar
2 teaspoons granulated sugar
1/4 large avocado, mashed
6 31-40 count cooked peeled and deveined shrimp, cut lengthwise in half
2 tablespoons shredded cucumber
2 tablespoons shredded red cabbage
2 tablespoons thinly sliced carrot
1 teaspoon black sesame seeds
1 sheet sushi nori, cut into 4 squares
2 tablespoons rice vinegar
2 teaspoons granulated sugar
1/4 large avocado, mashed
6 31-40 count cooked peeled and deveined shrimp, cut lengthwise in half
2 tablespoons shredded cucumber
2 tablespoons shredded red cabbage
2 tablespoons thinly sliced carrot
1 teaspoon black sesame seeds
1 sheet sushi nori, cut into 4 squares
1.In medium bowl, toss warm sticky rice, vinegar and sugar.
2.Wrap bamboo sushi mat with plastic wrap; spread 1/4 of rice mixture into 5 x 8-inch rectangle over prepared mat. Spread 1/4 mashed avocado lengthwise down center of rice; starting from long end, use mat to tightly roll rice around avocado. Connect ends of sushi roll to form donut shape; repeat with remaining rice and avocado. Makes 4 donuts.
3.Evenly arrange shrimp, cucumber, cabbage, carrot and sesame seeds on top of donuts; place each donut on 1 nori square.
Approximate nutritional values per serving (1 “donut”):
215 Calories, 3g Fat (0g Saturated), 43mg Cholesterol,
78mg Sodium, 39g Carbohydrates, 1g Fiber, 9g Protein