Spring Sushi Roll

Prep Time 20

Cook Time 30

Servings servings

Calories 319kcal

Prepare the rice according to directions on package. Once cooked, set rice aside in a mixing bowl and season with salt and rice wine vinegar to taste. Allow rice to cool for 20 minutes.
In a non-stick pan over medium heat sauté the shrimp to an internal temperature of 125°F using a thermometer. Season with salt and pepper to taste. Then chop into small pieces.
For the sauce: Add the sugar, water, and raspberries to a saucepan. Bring to a simmer until the liquid turns to a syrup consistency. Then place in a blender or food processor and blend until smooth. Then set aside.
Dampen your hands with water, portion and spread the rice on the nori sheets. Spread the rice from end to end, covering evenly. (Leave about 1 inch on the top and bottom of the nori sheet uncovered, as this will be how you seal your roll.) Carefully flip the sheet over onto a bamboo sushi mat (wrapped in plastic wrap to make cleanup easier) or use a sheet of parchment paper to help roll, so that the rice side faces down and the nori side faces up.
Place the shrimp across the nori end to end. Slowly roll the sushi, gently pressing firmly to make sure the roll remains tight all the way through rolling. Set aside for 3 minutes before slicing.
Slice the sushi roll into 6-8 pieces (you may have to rinse or wipe the blade in between slices to prevent sticking and tearing).
Top the sushi roll alternating mango and avocado slices. Sprinkle with sesame seeds. Serve with pickled ginger and drizzle with raspberry sauce.

Pro Tip: If you don't have a bamboo sushi mat use a piece of parchment paper to roll the sushi roll up tightly and uniformly.

Pro Tip: Dampen your hands with water to prevent the rice from sticking when working with it