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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Cooking Light. Their comments: Using mashed avocado makes this California-style sushi easy to roll. Use precooked shrimp for an easy shortcut. Serve sushi with the typical accompaniments of wasabi, low-sodium soy sauce, and pickled ginger. Ingredients:
2 cups uncooked short-grain white rice |
1/4 cup seasoned rice vinegar |
1 tablespoon wasabi (japanese horseradish) |
1 avocado, peeled and mashed |
1 1/2 tablespoons finely chopped fresh cilantro |
24 large shrimp, cooked, peeled, and halved crosswise (about 8 ounces) |
6 nori (seaweed) |
12 chives |
12 pieces cucumbers, strips (7-inch-long julienne-cut seeded peeled) |
Directions:
1. Prepare rice according to package directions. Stir in vinegar; cover and cool to room temperature.
2. Combine wasabi and avocado in a small bowl, and set aside. Combine cilantro and shrimp in another small bowl; toss well.
3. Cut off top quarter of nori sheets along short end. Place 1 nori sheet, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you.
4. Pat 3/4 cup rice mixture evenly over nori with moist hands, leaving a 1-inch border on one long end of nori. Spread 1 tablespoon avocado mixture over rice.
5. Arrange 8 shrimp pieces, 2 chives, and 2 cucumber strips along bottom third of rice-covered nori.
6. 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.
7. Continue rolling to top edge; press mat to seal sushi roll. Let rest, seam side down, for 5 minutes.
8. Slice crosswise into 8 pieces. Repeat procedure with remaining nori, rice mixture, avocado mixture, shrimp mixture, chives, and cucumber.
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