Daddio's Avocado Shrimp California Rolls
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 212.4
- Total Fat: 7.1 g
- Cholesterol: 82.9 mg
- Sodium: 126.6 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 3.3 g
- Protein: 12.9 g
View full nutritional breakdown of Daddio's Avocado Shrimp California Rolls calories by ingredient
Introduction
This is a fun recipe to try when you want to experiment. We use it for Chinese night in our house and everyone makes their own dish, like pot-luck. This should make four big rolls and about 40 or so pieces.For this recipe, I assumed that we would end up with 40 pieces, and each serving is 5 pieces, for a pretty filling 2 carb exchanges. This is a fun recipe to try when you want to experiment. We use it for Chinese night in our house and everyone makes their own dish, like pot-luck. This should make four big rolls and about 40 or so pieces.
For this recipe, I assumed that we would end up with 40 pieces, and each serving is 5 pieces, for a pretty filling 2 carb exchanges.
Number of Servings: 8
Ingredients
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2.5 Cups White or brown rice
1 large Avocado
1/2 cup Almond slivers
20 leaves fresh spinach
1 large cucumber
2 celery stalks (for crunch)
Cooked shrimp (any kind you like) Also very good with cooked or raw (sushi grade) salmon)
3-4 tbsp white sugar (this can be left out, but it adds to the stickiness and flavor) mix this into
4-6 tbsp rice vinegar. (This is a very mild vinegar. Don't use regular vinegar unless you want the dish to be pretty tart.)
Directions
Be sure you have:
-Plastic wrap
-Bamboo sushi mat. If you don't have one, you can cheat by using a couple layers of newspaper with plastic wrap taped onto it.
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-Most instructions call for special rice for the extra starch content, but it takes a lot longer to prep and most people don't have it readily available in their pantry, so I experimented with regular white rice.
-Bring 6 cups water to boil (it will boil down to about 5 cups).
-Add rice and turn heat to lowest setting
-Simmer for about 15 minutes with a snug lid, (don't let it burn, yuck!). If its not sticky, add a bit more water with a table-spoon of corn starch whisked in.
-While the rice is cooking, cut the fillings into thin slices.
-Whisk sugar and vinegar together until the sugar is dissolved.
-You may need an assistant for the next part. A standard room fan works well too.
-Spoon the hot rice into a wooden (preferred) or plastic bowl. A metal bowl will conduct the heat and will not allow the rice to cool off fast enough.
-Fan the rice while gently fluffing it. If you stir too aggressively, it will turn mushy. Add the sugar/vinegar mixture evenly. Continue until the rice is cool to the touch.
-Cover your rolling mat with plastic wrap and tape it to the underside of each end.
-If you decided to use dried kelp as a wrap, lay it on the mat now. My recipe doesn't call for it because my kids don't like kelp. If you want something else on the outside of you rolls (sesame seeds maybe?) sprinkle it on the plastic wrap covered mat.
-Spray your hands with a little cooking spray so the rice doesn't stick to your hands too much.
-Place about 1.25 cups of the rice and spread it across your mat evenly to about 6 inches or so wide, and maybe a foot long. The layer of rice should be thin enough that you can ALMOST see the mat under the rice.
-Place your fillings into the middle third of the rice layer.
-Lift the mat to overlap the end closest to you with the end furthest from you. Now pull back on your mat to seal the two ends together, continue pulling as if you are kneading dough with a tucking motion, so thr rice forms a tight, sealed roll.
-Moisten a sharp, serrated knife to cut the rolls into about one inch slices.
ENJOY!
Number of Servings: 8
Recipe submitted by SparkPeople user JAMIAM2.
-Plastic wrap
-Bamboo sushi mat. If you don't have one, you can cheat by using a couple layers of newspaper with plastic wrap taped onto it.
------------------------------------------------------------------
-Most instructions call for special rice for the extra starch content, but it takes a lot longer to prep and most people don't have it readily available in their pantry, so I experimented with regular white rice.
-Bring 6 cups water to boil (it will boil down to about 5 cups).
-Add rice and turn heat to lowest setting
-Simmer for about 15 minutes with a snug lid, (don't let it burn, yuck!). If its not sticky, add a bit more water with a table-spoon of corn starch whisked in.
-While the rice is cooking, cut the fillings into thin slices.
-Whisk sugar and vinegar together until the sugar is dissolved.
-You may need an assistant for the next part. A standard room fan works well too.
-Spoon the hot rice into a wooden (preferred) or plastic bowl. A metal bowl will conduct the heat and will not allow the rice to cool off fast enough.
-Fan the rice while gently fluffing it. If you stir too aggressively, it will turn mushy. Add the sugar/vinegar mixture evenly. Continue until the rice is cool to the touch.
-Cover your rolling mat with plastic wrap and tape it to the underside of each end.
-If you decided to use dried kelp as a wrap, lay it on the mat now. My recipe doesn't call for it because my kids don't like kelp. If you want something else on the outside of you rolls (sesame seeds maybe?) sprinkle it on the plastic wrap covered mat.
-Spray your hands with a little cooking spray so the rice doesn't stick to your hands too much.
-Place about 1.25 cups of the rice and spread it across your mat evenly to about 6 inches or so wide, and maybe a foot long. The layer of rice should be thin enough that you can ALMOST see the mat under the rice.
-Place your fillings into the middle third of the rice layer.
-Lift the mat to overlap the end closest to you with the end furthest from you. Now pull back on your mat to seal the two ends together, continue pulling as if you are kneading dough with a tucking motion, so thr rice forms a tight, sealed roll.
-Moisten a sharp, serrated knife to cut the rolls into about one inch slices.
ENJOY!
Number of Servings: 8
Recipe submitted by SparkPeople user JAMIAM2.
Member Ratings For This Recipe
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CJEGGER
I would probably like this, but the directions are too long. - 6/7/09
Reply from JAMIAM2 (6/10/09)
Thanks for the feedback. I went back in an took out repeated info and tried to shorten the directions to make it more user friendly. Seems the system take out the doulble spacing I tried to use to make it more readable.