This sushi roll features avocado, shrimp tempura, pickled ginger and wasabi paste.
1⁄2 sheet nori (roasted seaweed)
4-6 oz. sushi rice, prepared
3 slices ripe avocado
2 shrimp tempura, (21-25 ct.), peeled, deveined, cooked, chilled
4 shrimp, (41-50 ct.), peeled, deveined, tail removed, cooked, butterflied, chilled
1 tbsp. pickled ginger
1 tsp. wasabi paste
1. Lay nori on bamboo sushi rolling mat. Cover with sushi rice evenly, leaving 1-in. strip dry at end. Turn over with rice side on mat.
2. Place avocado and shrimp tempura lengthwise on nori with 1-in. strip toward you. Make sure two shrimp are tail end out.
3. Roll tightly and seal with rice side on outside. Place butterflied shrimp over top of roll—flatten shrimp if necessary prior to use.
4. Slice carefully into 8 sections and garnish with ginger and wasabi.
Recipe by University of Massachusetts, Amherst