Preparation:

Recipe for 4 peoples :

For the rice

• 100g of sushi rice
• 150g of water
• 4 tablespoons of Mei Asia Bio sushi vinegar
• 1 tablespoon of sugar
• 1 teaspoon of salt
• 1 package of nori seaweed sheets
• 6 large cooked shrimp
• 1 avocado
• Sesame seeds
• Soy sauce
• Pickled ginger
• Wasabi

1. Rinse the sushi rice: place it in a strainer over a large bowl in the sink, run cold water over it to cover it, and use your hands to remove impurities. Drain and repeat 5 or 6 times until the water runs clear.
2. Put the rice in a saucepan with a pinch of coarse salt and cold water, then bring to a boil. As soon as it boils, reduce the heat to a minimum, cover and let cook for 15 minutes without lifting the lid. After 15 minutes, turn off the heat and leave for another 10 minutes without removing the lid.
3. Spread the rice in a large dish and fluff it up with a fork.
4. In a small saucepan, heat the Mei Asia Bio sushi vinegar and sugar, stirring until the sugar dissolves. Pour the mixture over the rice, distributing it evenly.
5. Place a sheet of nori seaweed on the sushi mat and cover it with rice, spreading it out with your fingers and packing it down well to make a fairly thin layer.
6. Place slices of avocado a few centimeters from the top of the sheet, add 3 shrimp and some sesame seeds.
7. Roll the sushi mat into shape.