Ingredients
- 1 medium avocado
- 1/2 medium mango
- 1 medium red bell pepper
- 2-3 scallions, green tops only
- 1 medium cucumber
- 1/4 jicama (about 1/4 pound)
- 4 ounces shrimp, steamed and chilled (I used wild, cold-water salad shrimp.)
- 4 ounces smoked salmon
- 4 sheets nori
- wasabi powder, coconut aminos (optional)
Directions
-
Directions:
-
Prep your ingredients.
-
Avocado: Cut in half and remove the pit. Use a spoon to remove the fruit from the skin and slice the avocado lengthwise into thin slivers.
-
Mango: Peel the mango, remove the pit, and cut half of it into strips lengthwise. Reserve the other half for dessert!
-
Red pepper: Cut in half, remove stem and ribs, then slice into very thin strips lengthwise.
-
Scallions: Cut in half to separate the dark green tops from the white, then cut the dark green tops into strips lengthwise.
-
Cucumber: Peel, cut in half lengthwise and remove the seeds with a spoon, then cut into matchsticks.
-
Jicama: Cut in half, peel, then cut a slice into matchsticks.
-
Wasabi: If using, mix wasabi with water, following the package instructions, and set aside.
-
Assemble.
-
Lay a piece of nori on a rolling mat, shiny side down. With about 1/4 of the avocado, form a single layer of slices on the nori. Leave a naked 1-inch strip on the side closest to you. Use the back of a spoon to spread the avocado across the surface of the nori. It doesn’t need to cover it completely — just enough to help seal the roll and soften the nori. Repeat with all four nori sheets.
-
We’ll start with Mango-Shrimp. Place half the shrimp on the bare strip of nori closest to you and top them with a few of the scallion greens. Place a parallel stripe of mango on the far side front of the shrimp, and add a few strips of red pepper on top of the mango.
-
Time to roll. Starting at the end closest to you, take a deep breath and roll the sushi, using the mat to help you tuck the ingredients into the roll. When you get to the end, give it a gentle squeeze to help the avocado do its job. Repeat with the remaining shrimp and another sheet of nori.
-
Now the Avocado-Salmon. Place half the salmon on the bare strip of nori closest to you and top it with a few of the scallion greens. Place a parallel strip of jicama in front of the salmon, and add a few matchsticks of cucumber on top of the jicama. Roll, starting with the end closest to you, then repeat with the remaining salmon and remaining sheet of nori.
-
Slice and serve. Run a sharp knife under water and shake to remove the excess. Slice the roll crosswise into rounds about 1 inch thick and arrange on a plate, along with the remaining vegetables to eat on the side. If you’re dipping, add some coconut aminos to your wasabi and dig in.
-
Variations:
-
I’ve made these with other seafood, and they were equally delicious… faux crabsticks (faux crab often contains wheat; use the real stuff!) real crab meat, tuna mixed with some homemade mayo and slapped that into a roll. It was delicious! Next time, I think I might try spicy mayo with the shrimp. Or some lobster! How will you customize?