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Shrimp Maki

Becky Luigart-Stayner; Lydia DeGaris-Pursell and Jan Gautro
Yield 6 servings (serving size: 8 pieces)
To save time for this nori-edged roll, have the shrimp steamed at the grocery store.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.