Shrimp Battleship Sushi

Ingredients

• 125 g shrimp (cooked, salad style)
• 2 tablespoons kiwi fruits, diced
• 2-3 tablespoons mayonnaise (preferably Japanese)
• ¹/₄ teaspoon fresh ginger, grated
• 1 ¹/₂ sheets nori, seaweed
• 2 cups cooked rice, seasoned with sushi vinegar seasoning (see #315511 Easy Sushi Rice)
• ¹/₄ cup rice vinegar

Cooking Instructions

1. Mix the salad shrimp, kiwi fruit, mayonnaise and ginger in a small bowl and set aside.
2. Cut each sheet of nori into 1" wide ribbons, for a total of 12 ribbons.
3. Mix 1 cup of water with the rice vinegar in a small bowl and set aside to use as hand vinegar, to rinse your hands and keep the rice from sticking to them.
4. Dip your hands in the hand vinegar and take 1-2 tablespoons of the cooked rice in one hand.
5. Mold it into a rectangular mound and 2 x 3/4 x 1 1/4" high.
6. Wrap a nori ribbon around it, overlapping about 3/4" at the end. Glue it together with a grain of vinegared rice.
7. Put a heaping teaspoon of the shrimp salad mixture on top.
8. Serve with pickled ginger, soy sauce and wasabi.