Grilled Shrimp Roll

Directions

• Sushi Rice
• Rinse rice until water runs clear
• Soak rice in 3 cups of water for 30 mins
• Bring to a hard simmer, then cover and turn down the heat
• Cook for 20 minutes, then remove from heat
• Let rest, covered, for 10 mins
• Combine yuzu juice, sugar, lemon zest, and salt in a small sauce pot
• Slightly heat until sugar dissolves, stirring occasionally
• Remove from heat
• Pour liquid mixture over rice, mix, and then cool rice on a sheet tray
• Ginger-Mango Purée
• Add all ingredients to a food processor/blender and purée until smooth
• Wasabi Powder
• Mix together wasabi powder, with 1/4 cup of water until smooth
• Shrimp
• Clean and devein shrimp
• Mix together lemon zest, chili crunch, and oil. Add shrimp and marinade for 30 mins
• Grill shrimp until cooked through. Set aside and let cool
• Assembly
• Lay sushi mat on the table
• Spread one cup of sushi rice evenly onto the mat
• Distribute 2-3 shrimp, julienned jalapeños, cucumbers, and 2 Tbsp toasted macadamia nuts evenly in the front (end closest to you)
• Starting at the end closest to you, carefully lift up the edge of the mat to bring the innermost edge of the rice up over the filling
• Begin rolling, using the mat to encourage the roll to take on a circular shape
• Gently squeeze to tighten the roll up as it forms
• Once tightly wrapped, sprinkle with black sesame
• Run a chef’s knife under cold water and cut 2-3 slices at a time; repeat until finished
• Spread Ginger-Mango purée on the plate, top with sushi pieces, and dot with the desired amount of wasabi