Shrimp & Avocado Roll

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“Yummy shrimp maki! Serve with low sodium soy sauce for a heart healthy treat or indulge in your favorite dipping sauce. For a vegetarian version, omit the shrimp and add extra slices of carrot and avocado. Makes 6 servings as a main course or 48 appetizers.”
48 pieces

Ingredients Nutrition

  • 6 sheets nori
  • 4 12 cups cooked sushi rice
  • 34 lb medium shrimp, cooked,peeled,deveined,and halved (about 1 1/2 cups total)
  • 2 carrots, cut into 12 thin strips
  • 1 12 medium avocados, cut into 12 one-quarter inch thick slices
  • 6 green onion tops, each about 7 inches in length
  • 1 cucumber, peeled,halved lengthwise,seeded,and cut into 12 thin strips (7-inch)


  1. Cut off top quarter of each nori sheet along short end.
  2. Place one sheet of nori with the shiny side down on a sushi mat.
  3. The long end should be toward you.
  4. Moisten your hands and mold 3/4 cup rice in a tube like line over nori, leaving a 1-inch border on one long end of the sheet.
  5. Place 1/4 cup shrimp, 2 carrot strips, 2 slices avocado, 1 green onion top, and 2 cucumber strips along top third of the rice-covered nori sheet.
  6. Lift the edge of the nori closest to you and fold it over the filling.
  7. Now lift the bottom edge of the sushi mat and begin to roll toward the top edge.
  8. You need to press firmly on the roll to keep it tight.
  9. Continue rolling to the top edge and press the mat at the top to seal the roll.
  10. Let the roll rest for 5 minutes with the seam side down.
  11. Repeat the procedure until all 6 sheets of nori are filled and rolled.
  12. Slice each roll into 8 pieces and serve.

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