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Avocado and Shrimp Sushi

Photo: Jan Smith
Yield 6 servings (serving size: 8 pieces)
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.


  • 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 finely chopped fresh cilantro
  • 24 large shrimp, cooked, peeled, and halved crosswise (about 8 ounces)
  • 6 nori (seaweed) sheets
  • 12 chives
  • 12 (7-inch-long) julienne-cut seeded peeled cucumber strips

Nutrition Information

  • calories 365
  • caloriesfromfat 16 %
  • fat 6.5 g
  • satfat 1 g
  • monofat 3.4 g
  • polyfat 1 g
  • protein 13.2 g
  • carbohydrate 60.3 g
  • fiber 3.9 g
  • cholesterol 57 mg
  • iron 4.3 mg
  • sodium 311 mg
  • calcium 35 mg

How to Make It

  1. Prepare rice according to package directions. Stir in vinegar; cover and cool to room temperature.

  2. Combine wasabi and avocado in a small bowl, and set aside. Combine cilantro and shrimp in another small bowl; toss well.

  3. 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.

  4. Arrange 8 shrimp pieces, 2 chives, and 2 cucumber strips along bottom third of rice-covered nori.

  5. 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.