Shrimp & Avocado Roll

Name: Shrimp & Avocado Roll
Ingredients: 6 sheets nori; 4 1/2 cups cooked sushi rice; 3/4 lb medium shrimp, cooked,peeled,deveined,and halved (about 1 1/2 cups total); 2 carrots, cut into 12 thin strips; 1 1/2 medium avocados, cut into 12 one-quarter inch thick slices; 6 green onion tops, each about 7 inches in length; 1 cucumber, peeled,halved lengthwise,seeded,and cut into 12 thin strips (7-inch)

7 ingredients

12 steps

Ingredients

6 sheets nori
4 1/2 cups cooked sushi rice
3/4 lb medium shrimp, cooked,peeled,deveined,and halved (about 1 1/2 cups total)
2 carrots, cut into 12 thin strips
1 1/2 medium avocados, cut into 12 one-quarter inch thick slices
6 green onion tops, each about 7 inches in length
1 cucumber, peeled,halved lengthwise,seeded,and cut into 12 thin strips (7-inch)

Directions

1

Cut off top quarter of each nori sheet along short end.
2

Place one sheet of nori with the shiny side down on a sushi mat.
3

The long end should be toward you.
4

Moisten your hands and mold 3/4 cup rice in a tube like line over nori, leaving a 1-inch border on one long end of the sheet.
5

Place 1/4 cup shrimp, 2 carrot strips, 2 slices avocado, 1 green onion top, and 2 cucumber strips along top third of the rice-covered nori sheet.
6

Lift the edge of the nori closest to you and fold it over the filling.
7

Now lift the bottom edge of the sushi mat and begin to roll toward the top edge.
8

You need to press firmly on the roll to keep it tight.
9

Continue rolling to the top edge and press the mat at the top to seal the roll.
10

Let the roll rest for 5 minutes with the seam side down.
11

Repeat the procedure until all 6 sheets of nori are filled and rolled.
12

Slice each roll into 8 pieces and serve.