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To save time for this nori-edged roll, have the shrimp steamed at the grocery store.

Recipe by Cooking Light June 2002

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell and Jan Gautro

Recipe Summary

Yield:
6 servings (serving size: 8 pieces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

367 calories; calories from fat 21%; fat 8.7g; saturated fat 1.5g; mono fat 5g; poly fat 1.3g; protein 17.8g; carbohydrates 53.6g; fiber 6.1g; cholesterol 111mg; iron 5mg; sodium 377mg; calcium 54mg.
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