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Prep 30 mins
Cook 30 mins
Yummy shrimp maki! Serve with low sodium soy sauce for a heart healthy treat or indulge in your favorite dipping sauce. For a vegetarian version, omit the shrimp and add extra slices of carrot and avocado. Makes 6 servings as a main course or 48 appetizers.
- 6 sheets nori
- 4 1⁄2 cups cooked sushi rice
- 3⁄4 lb medium shrimp, cooked,peeled,deveined,and halved (about 1 1/2 cups total)
- 2 carrots, cut into 12 thin strips
- 1 1⁄2 medium avocados, cut into 12 one-quarter inch thick slices
- 6 green onion tops, each about 7 inches in length
- 1 cucumber, peeled,halved lengthwise,seeded,and cut into 12 thin strips (7-inch)
- Cut off top quarter of each nori sheet along short end.
- Place one sheet of nori with the shiny side down on a sushi mat.
- The long end should be toward you.
- Moisten your hands and mold 3/4 cup rice in a tube like line over nori, leaving a 1-inch border on one long end of the sheet.
- Place 1/4 cup shrimp, 2 carrot strips, 2 slices avocado, 1 green onion top, and 2 cucumber strips along top third of the rice-covered nori sheet.
- Lift the edge of the nori closest to you and fold it over the filling.
- Now lift the bottom edge of the sushi mat and begin to roll toward the top edge.
- You need to press firmly on the roll to keep it tight.
- Continue rolling to the top edge and press the mat at the top to seal the roll.
- Let the roll rest for 5 minutes with the seam side down.
- Repeat the procedure until all 6 sheets of nori are filled and rolled.
- Slice each roll into 8 pieces and serve.
This was my first try at making sushi rolls. I made them with veggies only, and they were terrific - just like the ones I've had out. Being a beginner roller, I felt like I was all-thumbs, but I know that will get better with practice. Luckily, I'm willing to practice verrry hard! :-) Thanks for the great recipe with excellent instructions, rsarahl.