Spicy Shrimp Roll with Scallion and Jicama

• 1/2 cup Siracha sauce
• 1/4 cup mayonnaise
• 2 teaspoon sesame seed oil
• Cooked sushi rice
• 3 tablespoons rice vinegar
• 2 teaspoons salt
• 4-5 leveled teaspoons sugar
• 8-10 large cooked shrimp
• 1 avocado slice into sticks
• 1 small jicama slice into sticks
• 2 stalks of scallions cut into long strips

In a small bowl, mix together siracha, mayonnaise, and sesame seed oil. Set aside.

Cook 1 cup of sushi rice and season the cooked rice with vinegar, salt, and sugar. Fold the rice until the vinegar mixture is thoroughly combined. Set aside until cooled. 

Put the cooked shrimp in a food processor and pulse until roughly chopped. Add 1/2 of the siracha mayo (a little at a time so its not too much) and pulse again until well combined. The leftover will be your dipping sauce.

Lay the sheet of nori on the bamboo mat. I lay the sheet shiny side down.

Spread a thin layer of rice on three-quarters of the sheet.

Spread the shrimp spread on top of the rice.

Add avocado, jicama and scallion in the center on top of the shrimp.

Take the bottom edge of the mat and fold and roll it over the filling while tucking it around and in. Release the bottom edge of the mat and keep rolling until a roll is formed. If the top edge is loose, place a few drops of water at the edge and press it shut.

Repeat for the remaining three rolls.

Cut the rolls in eighths. Make the first cut down the middle, then cut those halves down the middle, and cut the remaining quarters in half.

Sprinkle with your favorite crunchy rice seasoning.