Shrimp Maki

Shrimp Maki Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell and Jan Gautro
To save time for this nori-edged roll, have the shrimp steamed at the grocery store.


6 servings (serving size: 8 pieces)

Recipe from

Cooking Light

Nutritional Information

Calories 367
Caloriesfromfat 21 %
Fat 8.7 g
Satfat 1.5 g
Monofat 5 g
Polyfat 1.3 g
Protein 17.8 g
Carbohydrate 53.6 g
Fiber 6.1 g
Cholesterol 111 mg
Iron 5 mg
Sodium 377 mg
Calcium 54 mg


6 nori (seaweed) sheets
4 1/2 cups cooked Sushi Rice
1 1/2 cups cooked medium shrimp, peeled, deveined, and halved (about 3/4 pound)
12 strips julienne-cut carrot
12 (1/4-inch-thick) slices peeled avocado (about 1 1/2 medium)
6 green onion tops (about 7-inch length)
1 cucumber, peeled, halved lengthwise, seeded, and cut into 12 (7-inch) julienne-cut strips


Cut off top quarter of nori sheet along short end. Place nori, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you. Pat 3/4 cup rice over nori with moist hands, leaving a 1-inch border on one long end of the nori.

Arrange 1/4 cup shrimp, 2 carrot strips, 2 slices avocado, 1 green onion top, and 2 cucumber strips along top 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. Repeat procedure with remaining ingredients. Slice each roll into 8 pieces with a sharp knife.