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Steps
1
Heat water to boiling in 2-quart sauce-pan. Add rice; reduce heat to low. Cover and simmer about 20 minutes or until water is absorbed. Cool slightly. Refrigerate about 30 minutes or until chilled. Stir vinegar, lemon peel, sugar and salt
into chilled rice.
2
Cut and discard center ribs from romaine leaves. Cut leaves into strips, about 5 inches long and 3/4 inch wide. Mix mayonnaise, lemon juice and ginger; spread on each romaine strip.
3
Spoon about 1 tablespoon rice mixture over each strip to within 1 inch of 1 end. Place 3 or 4 vegetable strips on center of each romaine strip. Roll up; secure with toothpick. Top each with 1 shrimp. Refrigerate at least 2 hours before serving.
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Use only the medium-grain rice called for in the recipe because the stickiness of this rice helps hold the rolls together. soy sauce for dipping. Or mix a pinch
of wasabi (Japanese horseradish) powder with soy sauce until you find a flavor balance that suits your taste.
Lemon Shrimp California Rolls are a takeoff on the California roll, one form of sushi. California rolls are popular for beginning sushi eaters. They're made of cooked crabmeat, avocado and cucumber.
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Nutrition Facts
Serving Size:1 Appetizer
Calories
75
Calories from Fat
25
Total Fat
3g
Saturated Fat
0g
Cholesterol
10mg
Sodium
65mg
Total Carbohydrate
10g
Dietary Fiber
0g
Protein
2g
% Daily Value*:
Iron
2%
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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