Shrimp & Avocado Roll

Recipe by rsarahl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
YIELD: 48 pieces
UNITS: US

INGREDIENTS

Nutrition
  • 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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