Ingredients
Scale
- 1 cup sushi rice
- 2 tbsp rice vinegar
- 8 pieces tempura shrimp (pre-made or homemade)
- 1 ripe avocado, sliced
- 4 nori sheets
- 2 tbsp eel sauce
- 2 tbsp spicy mayo (mix mayonnaise with sriracha to taste)
- 1 small cucumber, thinly sliced
Instructions
- Rinse sushi rice under cold water until clear. Cook according to package instructions, using slightly less water for stickiness.
- Mix warm rice with rice vinegar, sugar, and salt until evenly coated.
- Assemble ingredients: shrimp, avocado, cucumber, eel sauce, and spicy mayo.
- On a bamboo mat, place a nori sheet shiny side down. Spread a thin layer of rice leaving about an inch at the top edge.
- Lay shrimp, avocado, and cucumber in the center of the rice.
- Roll tightly using the bamboo mat; seal the edge with water.
- Slice roll into bite-sized pieces using a sharp knife dipped in water.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Assembling/Rolling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll (120g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg
Keywords: Customize fillings by swapping shrimp for crab or adding additional veggies. Serve chilled for the best flavor and freshness.