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Lunch Box Sushi

I came up with this idea because sushi for lunch is often requested at my house. These came out great, and I love using shrimp instead of crabmeat in this recipe.

Lunch Box Sushi
adapted from Alison Lewis’s 400 Best Sandwich Recipes

1 teaspoon wasabi powder
2 Tablespoons soy sauce
2 cups cooked sushi short-grain rice, cooled
2 Tablespoons chopped green onions
1 teaspoon mayonnaise
1/8 teaspoon hot pepper flakes
6 (10-inch) white or whole wheat tortillas
6 sheets nori
1½ pounds peeled, cooked, and chopped Maine shrimp (or Maine crabmeat)
1 cup chopped avocado
1 cup finely chopped cucumber
1/3 cup soy sauce

In a small bowl, combine wasabi and 1 teaspoon water. Add 2 Tablespoons soy sauce and mix well. In a medium bowl, combine rice, wasabi mixture, green onions, mayonnaise, and hot pepper flakes. Line each tortilla with nori. Arrange rice mixture equally in center of each wrap. Add shrimp, avocado, and cucumber. Fold both ends over filling. Roll up and serve with soy sauce.

Tip: Prepare your rice the day before. I like to prepare my sushi rice with seasoned vinegar and toasted sesame seeds.

Serves 4-6.

MF&L Staff at Maine Food & Lifestyle magazine.

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