This multicultural mash-up fuses two delicious flavours, Japanese and Mexican. Easy and versatile, this rice recipe can be made ahead for a school or work lunch and also makes a great light dinner when served with a salad.
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)
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.
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.
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.
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.