Shrimp Maki

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.

Yield: 6 servings (serving size: 8 pieces)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 367
  • Calories from fat: 21%
  • Fat: 8.7g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1.3g
  • Protein: 17.8g
  • Carbohydrate: 53.6g
  • Fiber: 6.1g
  • Cholesterol: 111mg
  • Iron: 5mg
  • Sodium: 377mg
  • Calcium: 54mg

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

Preparation

  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.
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