Avocado and shrimp maki sushi

Dive into the delightful world of sushi with our Avocado and Shrimp Maki recipe. This sushi roll combines the creamy texture of ripe avocado with succulent shrimp, creating a mouthwatering harmony of flavors. Perfect for sushi enthusiasts and newcomers alike, this maki is not only delicious but also visually appealing. Whether you’re hosting a dinner party or simply craving sushi at home, this recipe is easy to follow and promises a truly authentic Japanese dining experience. Impress your guests or treat yourself with these exquisite rolls that are sure to become a favorite.

(3)

Preparation 45 min
Rest 30 min
Baking 20 min
Servings 20 pieces
Level Intermédiaire

Ustensils
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Note

It’s important to follow the rice cooking steps carefully, otherwise you’ll end up with soft, sticky rice.

Tip

To preserve your mat, wrap it in cling film before laying the nori sheet.

Preparation steps

Riz à sushi

Step 1
Place the rice in a colander and rinse in cold water until the water is completely translucent.
Leave to drain for 20 minutes.
Plunge the rice into a pan of cold water and bring to the boil.
Step 2
While the water is heating, place the rice vinegar, salt and sugar in a bowl. Stir occasionally until the sugar and salt have completely dissolved.
Set aside.
Step 3
When the water boils, turn the heat down to low and cook for 12 minutes, covered.
At the end of the cooking time, remove from the heat and leave to rest for 10 minutes, still covered.

Finally, mix the rice vinegar with the rice.

Maki-zushi

Step 4
Place a sheet of nori on the mat.
Step 5
Place the rice (brought down to room temperature) on the entire sheet, leaving a 2 cm border at the top.
Wet your fingertips to prevent the rice from sticking to your hands.
Step 6
Place the garnish at the bottom of the sheet. Cut the avocado into strips just 0.5 cm thick and place the peeled shrimp, halved lengthwise (head to tail).
Allow 2 shrimp per sheet of nori, except for small shrimp, which should be 4 per sheet.
Step 7
Next, roll up the nori sheet, making sure all the filling is tightly packed.
Trim the sides, then cut 5 makis using a sharp, toothless knife.
Refrigerate until ready to serve.

Enjoy as is, or add a few slices of ginger or a dash of wasabi.