Crunchy Shrimp with Corn and Avocado

This variation on a crunchy shrimp roll has the feel of a garden fresh salad. The ingredients – buttery avocado, sweet corn, and shrimp, are enhanced with a touch of cilantro and a bit of smoky chipotle aioli. Serving wasabi with this roll is optional as the chipotle aioli adds plenty of kick. For a light lunch, serve with a side salad of Boston lettuce tossed with avocado oil, white balsamic vinegar and a pinch of salt.

The following instructions are intended for inside out rolls.

Crunchy Shrimp with Corn and Avocado Maki
Per roll:
1 4in x 7in piece sushi nori
about 3/4 cup prepared sushi rice
2 pieces shrimp, cooked and cut in half lengthwise
2 cucumber sticks, about French fry thickness
2 –3 slices avocado
about 1 tsp sweet corn kernels, lightly cooked
cilantro
about 1/4 cup tempura crispies
chipotle aioli (recipe below) to taste

With the sushi nori, rough side facing upwards, placed horizontally on your cutting board, cover the entire surface with sushi rice. Flip the nori over so that the rice is face down on the cutting board. Place the shrimp in the middle of the nori, arranging so that the pieces lay end to end horizontally. Repeat with the cucumber, avocado, corn kernels and cilantro. Using the method for rolling inside out rolls, form a roll and cut into 6 pieces. To serve, place a small dollop of chipotle aioli on each piece of sushi.

Chipotle Aioli
Courtesy of Chef Ben Smith, Tsunami Restaurant

1 7 oz. can chipotles in adobo sauce
2 cloves garlic, minced
juice of 1 lime
1 tsp. Salt
4 egg yolks
1 whole egg
1 cup olive oil

Place chipotles and sauce in a blender and puree until smooth. Add the garlic, lime juice, salt, egg yolks and whole egg and puree until well blended. With the machine running, slowly drizzle in the olive oil until it is incorporated and the consistency is like mayonnaise.