Shrimp maki sushi bomb, avocado, hot chili mayo, panko and masago |

Preparation time: 30 min

• Cooking the rice

  Rinse the rice 3–4 times in a row by covering it with cold water and gently stirring it for 10 seconds. Then drain the rice.

  Cooking methods:

  1- To cook in a pot, bring the water to a boil before adding the rice, reduce the heat (to a simmer), cover, and let cook for 20 minutes. Then turn off the heat and let it rest, covered, for 5 minutes.

  2- To cook in a rice cooker, add the water and rice, and let it cook (about 40 minutes).

  Using a whisk, mix together the rice vinegar, sugar, and salt.

  When the rice is cooked, add the vinegar mixture and stir very gently.

  Let the rice rest for 15 minutes before using it.

• Garnish

  Slice the avocado.

  Bread the shrimp: dip in flour, then beaten eggs and finally in panko.

  Fry the shrimp, then cut into small pieces.

• Sweet chilli mayonnaise

  In a bowl, mix the mustard and egg yolks with a whisk. Add the oil slowly emulsifying the mixture with a whisk until the mayo becomes thick, then add the Sriracha, salt and pepper to taste.

• Making the sushis

  Spread a bit of rice in the palm of your hand.  Place a little mayonnaise in the center, a couple pieces of avocado and shrimp, a bit of masago and then close it to form a nice round ball.