Yummy Shrimp Sushi Roll (sauces not included)

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 275.9
  • Total Fat: 2.8 g
  • Cholesterol: 21.5 mg
  • Sodium: 1,426.8 mg
  • Total Carbs: 3.9 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.3 g

View full nutritional breakdown of Yummy Shrimp Sushi Roll (sauces not included) calories by ingredient


Introduction

My husband and I LOVE making sushi, and he has perfected it to the point where we don't even order it, he just makes it for us! I hope you enjoy this recipe as well. The calories were calculated to the best of my ability. They will vary depending on the size of the various ingredients you use. I definitely recommend purchasing this particular brand of rice since it has the perfect amount of starchiness without being too sticky. Enjoy! My husband and I LOVE making sushi, and he has perfected it to the point where we don't even order it, he just makes it for us! I hope you enjoy this recipe as well. The calories were calculated to the best of my ability. They will vary depending on the size of the various ingredients you use. I definitely recommend purchasing this particular brand of rice since it has the perfect amount of starchiness without being too sticky. Enjoy!
Number of Servings: 10

Ingredients

    2.0 tbsp Salt
    1.0 fruit without skin and seeds Avocados, California (Haas)
    1.0 large (8-1/4" long) Cucumber (peeled)
    20.0 large Shrimp, cooked
    3.0 tsp Granulated Sugar
    5.0 serving Sushi Nori, Raw Untoasted, 1 sheet
    4.0 tbsp Vinegar - Natural Rice Vinegar (Nakano)
    3.5 cup, dry Tamanishiki Super Premium Short Grain Rice

Directions

Before you cook your rice, you'll want to rinse the extra starch off. Put it into your strainer and run cool water over the rice. Use a squeezing motion with your hand and rub the rice against itself. Do this for 5-10 mins. Put your rice in the rice cooker and cook it according to the directions on the bag/your rice cooker. Cook the vinegar, sugar, and salt in a saucepan until sugar and salt are dissolved and the mixture is just starting to boil. Take it off the heat. After the rice is cooked, dump it out onto your tray and fluff it using your rice paddle. Spread it out gently and evenly onto your tray. Pour the vinegar mixture evenly over the rice and continue to fluff and fold the rice with your paddle. Make sure it's spread evenly on the tray and cover with a wet, but not dripping, towel. Cook your shrimp according to the directions. Peel and cut your cucumber around the core (it will be a squarish shape). The core will be thrown away or eaten on the side if you prefer. Cut the remaining cucumber into thin slices. Peel and de-pit your avocado. Cut it in half and then slice those halves into about 5-6 slices depending on your preferred thickness. After the rice has cooled, wrap your bamboo mat with one layer of plastic wrap. Put the gloves on and coat them in Japanese mayo (weird, but it helps the rice not stick to your hands). Spread the rice evenly over your bamboo sheet. It should be about 1/4 inch thick on there. Then put on your nori sheet. Put a few slices of cucumber and avocado on the bottom edge of the nori. Place two shrimp beside those and roll up your sushi (you may want to look up tutorials on how to roll your sushi.) Use your sharpest kitchen knife to cut your sushi roll into 8 pieces. You can coat the blade in the mayo to help it slice through a bit easier. Top with your favorite sauces and enjoy! Serving Size: Makes 10 8-piece rolls. 1 roll is a serving

Number of Servings: 10.0

Recipe submitted by SparkPeople user TURTLES_R_QT13.