Mango and Shrimp Ebi Uramaki

Wash the rice under cold running water until the water runs clear, then drain it thoroughly.

Peel and slice the 50 gr Mango and ¹/₄ piece Avocado into thin, even strips.

Combine the washed rice with 125 ml Water in a small saucepan, bring to a boil, then cover and simmer on low heat for 15 minutes.( *Cook the rice according to the instructions on the package).

In a small bowl, mix 1 ¹/₄ tbsp Rice vinegar, 2 tsp Sugar, and ¹/₂ tsp Table salt until dissolved, then gently fold this dressing into the warm rice and let it cool to room temperature.

Place a sheet of plastic wrap over a bamboo sushi mat, spread the cooled rice evenly on top, and sprinkle with 2 ¹/₂ tsp Sesame seeds.

Arrange the sautéed 60 gr Shrimp Ebi, the mango strips, and the avocado strips horizontally in the center of the rice. Carefully roll the sushi using the bamboo mat and shape it firmly. Then roll it evenly in sesame seeds placed in a suitable tray.

Roll the ingredients tightly using the bamboo mat to form a firm cylinder, then slice it into 8 equal pieces using a wet, sharp knife.

Plate the uramaki pieces, drizzle with 15 gr Japanese mayonnaise, and serve with 20 ml Soy Sauce and 15 gr Marinated ginger on the side.