Rinse the rice until the water runs clear. Cook with water on low heat until fully 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 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 seaweed on the surface, preferably using a bamboo mat to help. Slightly moisten the edges. Press the rice firmly over the entire surface, then flip 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 bit of chili flakes. Serve with a light beer, such as blanche.
Beer
Serve with a light beer, such as blanche.
Italia, Lombardia
| Energy (kcal) | 105.82 |
| Carbohydrates (g) | 11.12 |
| of which Sugars (g) | 7.7 |
| Fat (g) | 1.17 |
| of which Saturates (g) | 0.15 |
| Protein (g) | 10.64 |
| Fiber (g) | 5.42 |
| Sale (g) | 1.32 |
