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.
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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|Serving Size: 1 Serving (835g)|
|Recipe Makes: 6|
|Calories from Fat: 63 (13%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 42.6mg||13 %|
|Sodium 72mg||2 %|
|Potassium 1438.3mg||38 %|
|Total Carbohydrate 88.3g||26 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 79.3g|
|Protein 18.7g||27 %|
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Calories per serving: 471
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