Grilled Shrimp Salad
Makes 8 cones
 

• 1 tablespoon rice vinegar
• 1 cups water
• 1/2 pound grilled shrimp
• 1/2 cup 1/4 inch dice celery
• 1/4 cup mayonnaise
• 1 teaspoon naturally brewed soy sauce
• 1/4 cup sliced scallions
• 1 tablespoon vinegar
• 4 sheets toasted nori, halved into 2 triangles

2 cups Master Sushi Rice

In a small bowl, combine rice vinegar and water. In a large bowl, combine shrimp, celery, mayo, soy sauce and scallions and mix well. Place a half-sheet of nori on a work surface, shiny-side down, long edge towards you. Spread about 1/2 cup rice on lower half of nori, patting it down lightly. Top with shrimp salad, placing it diagonally across the rice from the upper left corner to the bottom right. Fold the lower left-hand corner of the nori toward the right side to enclose the filling, and continue to roll toward the nori's left side to form a cone. Wet a finger in the vinegar water and moisten the top 1/2-inch of the nori's edge to seal the cone. Let rest, seam-side down, or place in a cone holder. Repeat with remaining ingredients.