Description
A delightful sushi roll filled with crispy tempura shrimp, creamy avocado, and fresh cucumber, perfect for impressing guests or enjoying a cozy dinner at home.
Ingredients
Scale
- 1 cup sushi rice
- 1 1/4 cups water
- 4 sheets nori (seaweed)
- 1 cup tempura shrimp
- 1/2 cucumber, julienned
- 1 avocado, sliced
- Soy sauce, for serving
- Wasabi, for serving
- Pickled ginger, for serving
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Cook it according to the package instructions with 1 1/4 cups of water.
- Let the rice cool slightly.
- Place a sheet of nori on a bamboo sushi mat, shiny side down.
- Wet your hands to prevent sticking and spread an even layer of sushi rice over the nori, leaving a small edge at the top.
- Lay the tempura shrimp, cucumber, and avocado in a line across the center of the rice.
- Using the mat, roll the sushi tightly away from you, tucking the filling in as you go along.
- Seal the edge of the nori by dipping your fingers in water and gently pressing it closed.
- With a sharp knife, cut the roll into bite-sized pieces.
- Serve your sushi rolls with soy sauce, wasabi, and pickled ginger.
Notes
Wrap leftover sushi rolls in plastic wrap and store in the refrigerator for up to a day for best freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Rolling
- Cuisine: Japanese
Nutrition
- Serving Size: 2 rolls
- Calories: 400
- Sugar: 1g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg