Avocado and Shrimp Sushi Recipe | Yummly
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Avocado and Shrimp Sushi

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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.


  • 2 cups white rice (uncooked short-grain)
  • 1/4 cup seasoned rice vinegar
  • 1 tablespoon wasabi (Japanese horseradish)
  • 1 avocado (peeled and mashed)
  • 1 1/2 tablespoons chopped fresh cilantro (finely)
  • 24 large shrimp (cooked, peeled, and halved crosswise, about 8 ounces)
  • 6 nori seaweed (sheets)
  • 12 chives
  • 12 cucumber (7-inch-long julienne-cut seeded peeled, strips)
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    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. 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.
    4. Arrange 8 shrimp pieces, 2 chives, and 2 cucumber strips along bottom third of rice-covered nori.
    5. 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. Slice crosswise into 8 pieces. Repeat procedure with remaining nori, rice mixture, avocado mixture, shrimp mixture, chives, and cucumber.

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