shrimp maki
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From Cooking Light Magazine, June 2002.
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yield
6 serving(s)
prep time
20 Min
method
No-Cook or Other
Ingredients For shrimp maki
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6 sheetnori (seaweed)
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4 1/2 csushi rice, cooked
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1 1/2 cmedium shrimp, cooked, peeled, deveined, and halved (about 3/4 lb)
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12strips carrot, julienne-cut
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12avocado slices, peeled, sliced 1/4-inch thick (about 1 1/2 medium)
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6green onion tops, about 7-inch lengths
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1cucumber, peeled, halved lengthwise, seeded, cut into 12 7-inch julienne-cut strips
How To Make shrimp maki
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1Cut 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.
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2Arrange 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.
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3Lift 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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4Serving size: 8 pieces. CALORIES 367 (21% from fat); FAT 8.7g (sat 1.5g, mono 5g, poly 1.3g); PROTEIN 17.8g; CARB 53.6g; FIBER 6.1g; CHOL 111mg; IRON 5 mg; SODIUM 377mg; CALC 54mg
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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