Avocado Shrimp Roll Recipe

Rinse rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water until the water runs clear (about 3–4 minutes). Drain well.

Cook rice

Combine rinsed rice and 2.25 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil, reduce to low, cover and simmer 15 minutes, then remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, warm 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp salt in a small saucepan or microwave just until sugar dissolves. Place cooked rice in a large shallow bowl, pour vinegar mixture over rice and fold gently with a rice paddle or wooden spoon to coat and cool slightly. Fan the rice while folding to give a glossy finish. Cover with a damp towel until use (keep slightly warm).

Prepare crab filling

In a bowl, shred 8 oz crab or flake imitation crab. Add 2 tbs mayonnaise, 0.5 tsp toasted sesame oil, 1 tsp toasted sesame seeds and 1/4 tsp kosher salt. Mix gently to combine. Taste and adjust seasoning. Keep chilled until assembly.

Prepare cucumber

Peel (optional) and cut 1 medium cucumber into long thin julienne strips roughly 3–4 inches long. Pat dry with paper towel to remove excess moisture so the roll doesn't get soggy.

Prepare avocado and shrimp

Slice 1 large ripe avocado in half, remove pit, and peel. Cut thin lengthwise slices about 1/8-inch thick. Keep slices intact so they can fan over the finished roll. Pat 8 cooked small shrimp dry. If desired, brush shrimp lightly with 1 tsp neutral oil and briefly sear in a hot pan (optional) or leave chilled for a tender texture.

Set up mat and nori

Wrap your bamboo sushi mat with plastic wrap. Place 1 full nori sheet shiny-side down on the mat. Wet hands with a mixture of water and a teaspoon of rice vinegar or keep a small bowl of water nearby to prevent rice sticking.

Spread rice on nori

Take about 3/4 to 1 cup of seasoned sushi rice and press a thin, even layer over the nori leaving a 1-inch strip at the top edge free (this helps seal the roll). Don't press too firmly; rice should be packed but not smashed.

Add filling

Arrange a line (about 2–3 tbs) of the crab mixture along the bottom third of the rice-covered nori. Add a single row of cucumber julienne directly above the crab line so it will be inside the roll.

Roll

Lift the bottom edge of the mat and start rolling away from you, tucking filling as you go. Press gently but firmly with the mat to form a tight cylinder. Continue rolling until the exposed 1-inch nori edge seals the roll; wet the edge slightly to help it stick.

Top with avocado

Transfer the roll seam-side down. Lay overlapping avocado slices down the length of the roll so they cover the rice. Use the bamboo mat to gently press the avocado onto the roll so it adheres and forms a smooth top. If you have a soy-sesame drizzle, brush or drizzle lightly over the avocado now.

Add shrimp

Place the 8 cooked shrimp in a row along the top of the avocado-covered roll, spaced evenly. If desired, you can cut shrimp in half lengthwise for a closer fit.

Slice

With a very sharp knife, wet the blade and slice the roll into 6–8 pieces (for a full-size nori roll, 8 pieces is standard). Clean and re-wet the knife between cuts to get clean slices and keep the avocado from tearing. Wipe the knife with a damp cloth if needed.

Garnish and serve

Arrange pieces on a platter. Garnish with extra toasted sesame seeds, a small dollop of wasabi on the side, pickled ginger, and serve with soy sauce for dipping.

Use the bamboo mat wrapped in plastic to shape and press the roll without sticking. Keep a damp towel over prepared rice to prevent it drying out. Serve immediately for best texture; leftover rolls can be refrigerated up to 24 hours but will soften.