Avocado and Shrimp Sushi

Photo: Jan Smith
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.

Yield:

6 servings (serving size: 8 pieces)

Recipe from

Nutritional 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

Ingredients

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

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.

Note:

Maureen Callahan,

January 2006