4 servings (8 rolls each)


  • 1 ½ cups (375 mL) U.S. sushi or short grain white rice
  • 2 ¼ cups (550 mL) water
  • ½ tsp (2 mL) salt
  • ¼ cup (50 mL) finely chopped fresh cilantro
  • ¼ cup (50 mL) lime juice
  • 4 large, spinach-flavoured flour tortillas
  • 1 avocado, thinly sliced
  • 1 cup (250 mL) baby or chopped cooked shrimp
  • half small red pepper, thinly sliced


  • 3 tbsp (45 mL) light mayonnaise
  • 2 tbsp (30 mL) low fat sour cream
  • 1 tsp (5 mL) lime juice
  • ½ tsp (2 mL) each chili powder and ground cumin
  • dash hot sauce (or to taste, optional)


  1. Rinse rice in a fine strainer. Combine rinsed rice with water in a small saucepan with a tight fitting lid. Set over medium-high heat. Bring to a boil. Cover and reduce heat to very low.
  2. Cook for 20 minutes or until tender and water is absorbed. Spread out on a plate until cool enough to handle. Combine cilantro, lime juice, salt and rice; set aside.
  3. Lay tortillas out on a board. Using wet hands, spread ¼ portion of rice over each tortilla, leaving a 1-inch (2.5 cm) border around edge. Arrange a line of avocado, shrimp and red pepper strips about ⅓ of the way from one edge. Tightly roll tortilla to enclose filling; trim ends and slice each into 8 rolls.
  4. Sauce: Blend mayonnaise with sour cream, lime juice, chili powder, cumin and hot sauce (if using). Serve with rolls.


  • The “Mushi’ can be wrapped tightly in plastic and reserved up to 1 day in the refrigerator.
  • For a sushi-bar party, set out the suggested fillings above as well as other fresh veggies and protein ingredients and let the kids assemble their own.
  • Small, frozen shrimp are an easy and affordable option; just thaw what you need for this recipe under cold running water. The shrimp can be replaced with 1 cup (250 mL) shredded cooked chicken or roughly mashed black beans.
  • Serve the rolls with salsa instead of the creamy sauce.
    Lightly moisten the outside edge of the tortilla with water to help keep the seam from opening after slicing.