Avocado and Shrimp Sushi
Using mashed avocado makes this California-style sushi easy to roll. Use precooked shrimp for an easy shortcut. Serve sushi with the typical accompaniments of wasabi, low-sodium soy sauce, and pickled ginger.
"We used about half this much shrimp and a quarter of the rice. Tasty and fresh!"- leahkenyon
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|2 cupsuncooked short-grain white rice|
|1/4 cupseasoned rice vinegar|
|1 tablespoonwasabi; (Japanese horseradish)|
|1 avocado; peeled and mashed|
|1 1/2 tablespoonsfresh cilantro; finely chopped|
|24 largeshrimp; cooked, peeled, and halved crosswise (about 8 ounces)|
|6 sheetsnori (seaweed)|
|12 7-inch longcucumbers; julienne-cut, seeded, peeled|
Avocado and Shrimp Sushi Preparation
Prepare rice according to package directions. Stir in vinegar; cover and cool to room temperature.
Combine wasabi and avocado in a small bowl, and set aside. Combine cilantro and shrimp in another small bowl; toss well.
Cut off top quarter of nori sheets along short end. Place 1 nori sheet, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you. Pat 3/4 cup rice mixture evenly over nori with moist hands, leaving a 1-inch border on one long end of nori. Spread 1 tablespoon avocado mixture over rice.
Arrange 8 shrimp pieces, 2 chives, and 2 cucumber strips along bottom third of rice-covered nori.
Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll. Continue rolling to top edge; press mat to seal sushi roll. Let rest, seam side down, for 5 minutes. Slice crosswise into 8 pieces. Repeat procedure with remaining nori, rice mixture, avocado mixture, shrimp mixture, chives, and cucumber.
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Avocado and Shrimp Sushi Reviews
We used about half this much shrimp and a quarter of the rice. Tasty and fresh!
2 years, 10 months, 3 weeks, 5 days, 22 hours, 56 minutes ago
[I posted this recipe.]
7 years, 4 months, 3 weeks, 5 days, 7 hours, 8 minutes ago
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