Shrimp & Avocado Roll

"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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Ready In:
1hr
Ingredients:
7
Yields:
48 pieces
Serves:
6
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ingredients

  • 6 sheets nori
  • 4 12 cups cooked sushi rice
  • 34 lb medium shrimp, cooked,peeled,deveined,and halved (about 1 1/2 cups total)
  • 2 carrots, cut into 12 thin strips
  • 1 12 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)
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directions

  • 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.

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

I am a wife and mom of 2 vibrant little boys. They love to create and cook in the kitchen... I love their curiosity and willingness to try new foods and techniques as I introduce them. I love to cook... always have. Thanks to my father for this culinary passion! While I am addicted to collecting cookbooks, my dad taught me to experiment in the kitchen and gave me the gift of knowing that creative cooking doesn't have to come from a book.
 
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