Mexican Grilled Shrimp Sushi

grilled shrimp seasoned with chili powder and cumin served with a fresh corn salsa. A mix of Mexican and Japanese flavors.

Ingredients:

• 8 large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 cup cooked sushi rice
• 2 nori seaweed sheets
• 1/4 cup fresh corn kernels
• 1/4 cup diced tomato
• 2 tablespoons diced red onion
• 1 tablespoon chopped cilantro
• 1 tablespoon lime juice
• 1/2 avocado, thinly sliced

Instructions:

Preheat grill to medium-high heat

In a bowl, toss shrimp with olive oil, chili powder, cumin, salt, and pepper

Grill shrimp for 2-3 minutes per side or until cooked through

In a separate bowl, mix corn, tomato, red onion, cilantro, and lime juice to make salsa

Place a nori sheet on a bamboo sushi mat

Spread half of the sushi rice evenly over the nori sheet, leaving a 1-inch border at the top

Arrange half of the avocado slices and half of the grilled shrimp in a line across the center of the rice

Top with half of the corn salsa

Using the bamboo mat, roll the sushi tightly, starting from the bottom

Repeat with the remaining ingredients

Slice each roll into 6 pieces using a sharp knife

Serve with soy sauce, wasabi, and pickled ginger