Rinse the rice until the water runs clear. Cook with water over low heat until completely absorbed (12-15 min). Turn off the heat, cover and let rest for 10 min. Season with rice vinegar, sugar and salt. Let cool.
Mix the flour, cold sparkling water and a pinch of salt. Dip the shrimp tails in the batter and fry in hot sunflower seed oil until golden. Drain on paper towels and let cool.
Lay the nori sheet on the work surface, preferably using a bamboo mat to help. Lightly moisten the edges. Press the rice firmly over the entire surface, then turn it over. Fill each sheet with shrimp tails and avocado slices. Roll, compact and cut into 6 pieces.
Decorate each piece with a dollop of mayonnaise and a little chili pepper. Serve with a light beer, such as a blanche.
Beer
Serve with a light beer, such as a blanche.
Italia, Lombardia
| Energy (kcal) | 239.65 |
| Carbohydrates (g) | 48.82 |
| of which Sugars (g) | 30.15 |
| Fat (g) | 3.42 |
| of which Saturates (g) | 0.38 |
| Protein (g) | 5.65 |
| Fiber (g) | 0.67 |
| Sale (g) | 0.15 |
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