Shrimp Maki ( Sushi )

“From Cooking Light”

Ingredients Nutrition

  • 6 sheets nori (seaweed)
  • 4 12 cups cooked sushi rice
  • 34 lb cooked medium shrimp, peeled, deveined, and halved (1 1/2 cups)
  • 12 slices julienne-cut carrots
  • 1 12 medium avocados, peeled and cut into 12 1/4-inch-thick slices
  • 6 green onion tops
  • 1 cucumber, peeled, halved lengthwise, seeded, and cut into 12 7-inch julienne-cut strips


  1. Cut off top quarter of nori sheet along short end.
  2. Place nori, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you.
  3. Pat 3/4 cup rice over nori with moist hands, leaving a 1-inch border on one long end of the nori.
  4. Arrange 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.
  5. Lift edge of nori closest to you; fold over filling.
  6. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll.
  7. Continue rolling to top edge; press mat to seal sushi roll.
  8. Let rest, seam side down, for 5 minutes.
  9. Repeat procedure with remaining ingredients.
  10. Slice each roll into 8 pieces with a sharp knife.

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