Avocado Shrimp Roll
Delight your taste buds with this fresh and flavorful Avocado Shrimp Roll recipe, a perfect choice for sushi lovers and seafood enthusiasts alike! Combining tender sushi rice seasoned with a tangy rice vinegar mixture and succulent shrimp, this dish offers a mouthwatering fusion of flavors. The creamy avocado and crisp cucumber add layers of texture and freshness, all wrapped in nutrient-rich nori sheets for an authentic homemade sushi experience. With simple step-by-step instructions, this recipe is beginner-friendly yet versatile enough to impress dinner guests. Serve these rolls with soy sauce, zesty wasabi, and pickled ginger for a vibrant and complete sushi platter. Ready in under an hour, this recipe is ideal for a light yet satisfying meal or party appetizer! The Avocado Shrimp Roll is your gateway to gourmet sushi at home.
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Recipe Information
Ingredients
- 1.5 cups Sushi rice
- 2 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 8 pieces Shrimp
- 2 tablespoons Soy sauce
- 1 Avocado
- 4 Nori sheets
- 0.5 Cucumber
- 1 teaspoon Wasabi
- 2 tablespoons Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rinsed sushi rice and 2 cups of water in a rice cooker. Cook according to the manufacturer's instructions, or until the rice is tender.
In a small saucepan, heat the rice vinegar, sugar, and salt over low heat. Stir until the sugar and salt dissolve. Remove from heat.
Transfer the cooked rice to a large bowl. Gradually fold the vinegar mixture into the rice using a wooden spoon or spatula. Allow it to cool to room temperature.
While the rice cools, prepare the shrimp. Peel and devein the shrimp, if necessary. Boil the shrimp in salted water for 3-4 minutes until pink and cooked through. Drain and set aside to cool.
Slice the avocado in half, remove the pit, and remove the skin. Cut into thin strips.
Slice the cucumber into thin matchsticks, about the length of the nori sheet.
Lay a bamboo sushi mat on a flat surface and place a sheet of nori on top.
Spread about 3/4 cup of the cooled sushi rice over the nori, leaving about 1 inch uncovered on one edge.
Lay 2 shrimp, a few avocado strips, and cucumber matchsticks horizontally across the rice, starting at the edge closest to you.
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge with a little water.
Repeat the process with the remaining nori sheets and fillings.
Using a sharp knife, slice each roll into 6-8 pieces.
Serve the avocado shrimp rolls with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 3159 mg | 137% | |
| Total Carbohydrate | 134.0 g | 49% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 15.6 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 204 mg | 16% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1459 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
