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Ingredients
2 1/2cup Sushi rice or any sticky rice
Sushi nori/Seaweed
Chicken/goat meat stock
Shrimp
1 tomato paste
1/2 red onion (diced into bits)
1 butter stick
Thyme. white pepper, rosemary.
Oregano, bay leave
Black pepper
Cayenne
Garlic powder
Maggi
Salt
Cucumber
Ripe plantain
Avocado
Jalapeño pepper
Steps
1.Fry the red onions with rosemary and thyme. Proceed to add your tomato paste and fry for 10 mins.
2. Add your meat stock and season till your taste. Cook for 5 mins on low-med heat.
3. Add your washed sushi rice and stir until well incorporated, add more water if needed
4. Cook for 30mins with 5-10mins interval stirs.
5. After the first 15 mins, check if more water is needed, adjust taste then seal with foil and cook on low heat till done.
6. Long slice cut for the plantains and fry. (Use sweet ripe plantain not too ripe, just ripe enough to handle.)
7.Long slice cut for the cucumber and avocado, set aside.
8.After 30 mins if rice is ready, begin to plate or let it cook a while and add 1/4 butter for flavoring.
9. Place your bamboo mat into a ziplock bag, then place sushi nori, put a good amount of rice to cover the seaweed, put cucumber, avocado, plantain and fold into circular or square shape.
10. Repeat
11. Season your shrimp and cook for 2-3mins on both sides then plate with sushi roll
12. Then serve.
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