Avocado-Topped Shrimp Roll (Print Version)
# Ingredients:
→ Base
01 -
1/2 sheet Nori Seaweed
→ Filling
02 -
3/4 cup Sushi Rice, cooked
03 -
1 Tablespoon Japanese Mayonnaise
04 -
1-2 slices Cucumber, cut lengthwise
05 -
2 medium Shrimp, cooked
06 -
3 slices Avocado
→ Topping
07 -
1/2 Avocado
08 -
Tobiko Fish Roe (optional)
# Instructions:
01 -
Cook and prepare the sushi rice, boil shrimp for 5 minutes, cut cucumber lengthwise, and cut avocado into thin slices.
02 -
Cut nori seaweed in half. You will only need one half for this roll.
03 -
Spread most of the rice (reserve about 2-3 Tbsp) over one side of the nori seaweed in an even layer. Turn the sheet over so rice is facing down, and spread the remaining 2-3 Tablespoons of rice over the inside part of the nori sheet too. Leave a 1/2 to 1 inch (1-2 cm) border at the top and bottom where you don't add rice.
04 -
Add the Japanese mayonnaise in a line over the rice. Place shrimp, cucumber, and avocado slices over the rice so that everything is spread out equally. Trim ingredients as needed to fit.
05 -
Using your bamboo mat, gently roll and press down with both hands until you have a tight sushi roll.
06 -
Cut your remaining avocado half into very thin slices. Place these slices over the sushi roll so they overlap slightly, resembling dragon scales.
07 -
Place plastic wrap over the avocado and wrap the sushi mat around it, pressing gently so the avocado slices stick to the rice on the sushi roll.
08 -
With a sharp, clean knife, slice your sushi roll into 8 pieces. Clean and wet your knife after each cut for best results. Top with tobiko fish roe if desired and serve.
# Notes:
01 -
For best results, use Japanese sushi rice and prepare it according to package instructions with rice vinegar, sugar, and salt.
02 -
To make this truly gluten-free, ensure your mayonnaise and fish roe are gluten-free, and use gluten-free soy sauce for dipping.
03 -
The avocado for the dragon skin should be ripe but still firm enough to slice thinly without falling apart.
04 -
Wetting your hands with water containing a bit of rice vinegar prevents the rice from sticking to your fingers when handling.