Ingredients for Shrimp Maki Sushi
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How to Make Shrimp Maki Sushi
- Cut off the top quarter of a nori seaweed sheet along the short end.
- Place the nori sheet, shiny side down, on a sushi rolling mat covered with plastic wrap. Position the long end towards you.
- Gently pat ¾ cup (approximately 110g) of sushi rice evenly over the nori, leaving a 1-inch border along one long edge.
- Arrange the following ingredients along the top third of the rice-covered nori: ¼ cup (approximately 30g) cooked shrimp, 2 (approximately 2-inch long) carrot strips, 2 slices (approximately ¼ inch thick) avocado, 1 tablespoon chopped green onion, and 2 (approximately 2-inch long) cucumber strips.
- Lift the edge of the nori closest to you.
- Fold the nori over the filling.
- Lift the bottom edge of the sushi mat.
- Roll tightly towards the top edge, firmly pressing the sushi roll as you go.
- Continue rolling to the top edge.
- Use the mat to press and seal the sushi roll.
- Let the sushi roll rest, seam-side down, for 5 minutes.
- Repeat steps 1-11 with the remaining ingredients to make additional rolls.
- Using a very sharp, wet knife, slice each roll into 8 equal pieces.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
6g
Fat
6g
Carbs
11g
