Avocado and Shrimp Sushi

2 reviews, 4 star(s). 100% would make again

Ready in 45 minutes

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!"


2 cups uncooked short-grain white rice
1/4 cup seasoned rice vinegar
1 tablespoon wasabi; (Japanese horseradish)
1 avocado; peeled and mashed
1 1/2 tablespoons fresh cilantro; finely chopped
24 large shrimp; cooked, peeled, and halved crosswise (about 8 ounces)
6 sheets nori (seaweed)
12 chives
12 7-inch long cucumbers; julienne-cut, seeded, peeled

Original recipe makes 6



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.

Verified by stevemur
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We used about half this much shrimp and a quarter of the rice. Tasty and fresh!
leahkenyon 5y ago

[I posted this recipe.]
kilikini1 9y ago

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