AVOCADO AND PRAWN SUSHI ROLLS RECIPE
www.goodto.com has lots of quick and easy food recipes like these avocado and prawn sushi rolls from Woman's Weekly. Find out more recipes at www.goodto.com
Provided by Jessica Dady
Yield Serves: 6
Number Of Ingredients 6
Steps:
- Rinse the rice in cold water and place in a pan with 600ml (1 pint) cold water. Cover and bring to the boil quickly, then lower the heat and simmer for 10 mins. Turn off the heat and leave for 15 mins without taking off the lid.
- Tip the rice into a bowl, add the sushi seasoning or rice vinegar and mix it in with a spatula.
- Place a sheet of sushi nori on a bamboo mat. Spread 6-8 tbsp of sushi rice over. leaving a 1cm (½in) gap at the top and bottom. Dot a little wasabi paste along the rice on the nearest edge.
- Put a piece of cucumber along the length, and next to it, strips of avocado, then 8 prawns.
- Starting at the edge nearest you, roll up the nori into a tight cylinder, with the help of the mat. When you reach the top border, wet the nori, then finish rolling and hold it for a few seconds to help it stick. Cover with cling film and chill.
- To serve, cut each roll into 6 pieces and serve with sushi ginger and soy sauce. Eat on the day you make them.
Nutrition Facts : @context https, Calories 360 Kcal, Fat 6 g
AVOCADO AND SHRIMP SUSHI
Cooking Light. Their comments: Using mashed avocado makes this California-style sushi easy to roll. Use precooked shrimp for an easy shortcut. Serve sushi with the typical accompaniments of wasabi, low-sodium soy sauce, and pickled ginger.
Provided by dicentra
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare rice according to package directions. Stir in vinegar; cover and cool to room temperature.
- Combine wasabi and avocado in a small bowl, and set aside. Combine cilantro and shrimp in another small bowl; toss well.
- Cut off top quarter of nori sheets along short end. Place 1 nori sheet, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you.
- Pat 3/4 cup rice mixture evenly over nori with moist hands, leaving a 1-inch border on one long end of nori. Spread 1 tablespoon avocado mixture over rice.
- Arrange 8 shrimp pieces, 2 chives, and 2 cucumber strips along bottom third of rice-covered nori.
- Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll.
- Continue rolling to top edge; press mat to seal sushi roll. Let rest, seam side down, for 5 minutes.
- Slice crosswise into 8 pieces. Repeat procedure with remaining nori, rice mixture, avocado mixture, shrimp mixture, chives, and cucumber.
Nutrition Facts : Calories 322, Fat 5.7, SaturatedFat 0.9, Cholesterol 42.6, Sodium 44.6, Carbohydrate 55.9, Fiber 4.1, Sugar 0.2, Protein 10.7
AVOCADO SHRIMP ROLLS
Steps:
- Combine shrimp, mayonnaise, and fennel in a medium bowl.
- Cut a V-shaped opening in the top of a long roll. Butter each roll. Place the 6 rolls, buttered side up, on a baking sheet. Place under the broiler and cook until just golden.
- Place a layer of avocado on the rolls and top with shrimp salad. Serve immediately.
- Bring a large saucepot of water to just below a simmer. Season the water heavily with salt and drop in the peppercorns; the water should taste salty like seawater. Immerse the shrimp into the hot water. Simmer for 1 to 2 minutes or until the shrimp are opaque throughout. Remove from water and chill immediately until completely cool.
- Whisk the egg yolks, Dijon mustard, and lemon juice in a small stainless-steel bowl. Add the vegetable oil in a very, very slow stream, whisking to emulsify. Stir in the salt and tarragon.
CRAB AND AVOCADO ROLL - SUSHI
Make and share this Crab and Avocado Roll - Sushi recipe from Food.com.
Provided by dicentra
Categories Crab
Time 10m
Yield 24 pieces
Number Of Ingredients 7
Steps:
- Mix crab meat with mayonnaise and soy sauce.
- Place nori sheet horizontally on bamboo rolling mat with the shiny side facing the mat. With wet hands, spread about ¾ cup sushi rice evenly over the nori, leaving a ¾-inch strip on the far edge of the nori sheet free of rice. Using your finger, spread a thin stripe of wasabi horizontally along the center of the rice. Spoon about 3 tablespoons crab mixture along the center of the rice, followed by 2 to 3 avocado slices.
- Rolling the bamboo mat away from you, carefully roll the nori over, leaving the rice-free strip of nori exposed.
- Press the roll firmly together. Lift the top of the mat and turn the roll over so that the rice free edge of the nori overlaps the rest of the roll, sealing it.
- Roll it in the mat again, pressing firmly to make sure it is sealed and shaped like a cylinder.
- Using a sharp knife, carefully cut the roll into 6 pieces to serve. Repeat with remaining ingredients.
Nutrition Facts : Calories 140.2, Fat 1.9, SaturatedFat 0.3, Cholesterol 5.7, Sodium 48.7, Carbohydrate 26.3, Fiber 1.4, Sugar 0.1, Protein 3.9
SHRIMP & AVOCADO ROLL
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.
Provided by rsarahl
Categories Asian
Time 1h
Yield 48 pieces, 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut off top quarter of each nori sheet along short end.
- Place one sheet of nori with the shiny side down on a sushi mat.
- The long end should be toward you.
- 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.
- 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.
- Lift the edge of the nori closest to you and fold it over the filling.
- Now lift the bottom edge of the sushi mat and begin to roll toward the top edge.
- You need to press firmly on the roll to keep it tight.
- Continue rolling to the top edge and press the mat at the top to seal the roll.
- Let the roll rest for 5 minutes with the seam side down.
- Repeat the procedure until all 6 sheets of nori are filled and rolled.
- Slice each roll into 8 pieces and serve.
AVOCADO PRAWNS
Steps:
- Mash the avocados, lemon zest, lemon juice, sugar, and parsley together in a bowl. Set aside.
- Heat the olive oil in a skillet over medium-low heat; cook the garlic in the hot oil until slightly browned, about 5 minutes. Add the prawns and increase heat to medium. Season with salt and pepper. Cook and stir the prawns over medium heat until they begin to change color. Reduce heat to low. Stir the avocado mixture into the prawns; cook until the avocado is completely heated, about 2 minutes. Garnish with a little bit of black pepper to serve.
Nutrition Facts : Calories 512.1 calories, Carbohydrate 22.1 g, Cholesterol 172.6 mg, Fat 40.7 g, Fiber 15.2 g, Protein 23 g, SaturatedFat 5.9 g, Sodium 1377.6 mg, Sugar 2.5 g
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AVOCADO AND SHRIMP SUSHI RECIPE | MYRECIPES
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- Prepare rice according to package directions. Stir in vinegar; cover and cool to room temperature.
- Combine wasabi and avocado in a small bowl, and set aside. Combine cilantro and shrimp in another small bowl; toss well.
- Cut off top quarter of nori sheets along short end. Place 1 nori sheet, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you. Pat 3/4 cup rice mixture evenly over nori with moist hands, leaving a 1-inch border on one long end of nori. Spread 1 tablespoon avocado mixture over rice.
- Arrange 8 shrimp pieces, 2 chives, and 2 cucumber strips along bottom third of rice-covered nori.
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