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.
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Units: US | Metric
- 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)
- 1Cut off top quarter of each nori sheet along short end.
- 2Place one sheet of nori with the shiny side down on a sushi mat.
- 3The long end should be toward you.
- 4Moisten 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.
- 5Place 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.
- 6Lift the edge of the nori closest to you and fold it over the filling.
- 7Now lift the bottom edge of the sushi mat and begin to roll toward the top edge.
- 8You need to press firmly on the roll to keep it tight.
- 9Continue rolling to the top edge and press the mat at the top to seal the roll.
- 10Let the roll rest for 5 minutes with the seam side down.
- 11Repeat the procedure until all 6 sheets of nori are filled and rolled.
- 12Slice each roll into 8 pieces and serve.
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Nutritional Facts for Shrimp & Avocado Roll
Serving Size: 1 (416 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 669.8
- Calories from Fat 82
- Total Fat 9.2 g
- Saturated Fat 1.4 g
- Cholesterol 86.4 mg
- Sodium 112.3 mg
- Total Carbohydrate 121.9 g
- Dietary Fiber 8.0 g
- Sugars 2.0 g
- Protein 22.5 g
The following items or measurements are not included:
green onion tops