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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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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