The creamy risotto tastes great with the freshness of sushi in this Sweet Corn & Shrimp Risotto Sushi. All of this is wrapped in nori seaweed and sushi rice. The sweet corn adds a pop of sweetness, and the shrimp adds a savory touch.
Ingredients: 2 cups sushi rice. 4 cups water. 1 cup sweet corn kernels. 1/2 pound cooked shrimp, peeled and deveined. 1/4 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. Nori seaweed sheets. Soy sauce, for serving. Wasabi, for serving. Pickled ginger, for serving.
Instructions: Rinse sushi rice under cold water until water runs clear. Drain well. In a rice cooker, combine sushi rice and water. Cook according to rice cooker instructions. While rice is cooking, in a small saucepan, heat rice vinegar, sugar, and salt over low heat until sugar and salt are dissolved. Set aside to cool. Once rice is cooked, transfer it to a large bowl. Gradually add the vinegar mixture to the rice, folding gently to combine. Let rice cool to room temperature. Place a sheet of nori on a bamboo sushi mat. With wet hands, spread a thin layer of sushi rice evenly over the nori, leaving a 1-inch border at the top edge. Arrange sweet corn kernels and cooked shrimp along the center of the rice. Using the bamboo mat, roll the sushi tightly, pressing gently to seal the edge. Slice the sushi roll into bite-sized pieces using a sharp knife. Serve sushi with soy sauce, wasabi, and pickled ginger.
Prep Time: 20 minutes
Cook Time: 30 minutes
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