Uramaki with Shrimp and Avocado and Garganega Brut

Fresh, appetizing, and delicious, these shrimp and avocado uramaki are a sushi recipe you can have fun making at home and serving as part of a seafood-themed appetizer spread or, alternatively, as a main course. In any case, these are stuffed rice rolls that must be eaten—and only—with chopsticks! Pair with a glass of Garganega Brut.

Ingredients

• 300 g of cooked sushi rice
• 1 sheet of nori seaweed
• 100 g of peeled shrimp
• 1/4 of an avocado
• 2 teaspoons of sesame seeds
• 1 teaspoon of mayonnaise (or cream cheese)

Insert a toothpick along the back of the shrimp (so they don’t curl up while cooking), blanch them for one minute, drain them, and remove the toothpicks. Cut the peeled avocado into long slices.

To roll uramaki properly, you’ll need to use the traditional mat covered with plastic wrap so that the roll stays nice and firm and compact. Line the mat with plastic wrap.

Cut a sheet of nori seaweed in half, place it on the mat with the shiny side facing down and one long side facing you.

Spread half of the rice over the surface to a thickness of 1 cm, and sprinkle with one teaspoon of sesame seeds.

Carefully flip the seaweed over to the other side. Spread a little mayonnaise in the center. Top with half the shrimp and avocado. Use the rolled-up mat to help you. Flatten the roll by pressing it gently with the mat.

Using a sharp knife dipped in water and rice vinegar, cut it into eight equal slices. Do the same with the other roll.

You can serve the uramaki with classic soy sauce and, for those who enjoy strong, bold flavors, some wasabi; on the side, if desired, some pickled ginger slices.

Using this recipe as a starting point, you can let your imagination run wild and fill the uramaki with other ingredients; for example, you can add cream cheese like Philadelphia, use a different type of fish such as tuna or salmon, and top it off with small pieces of cucumber to add a crunchy texture.