Shrimp Maki ( Sushi )

• 6 sheets nori (seaweed)
• 4 1/2 cups cooked sushi rice
• 3/4 lb cooked medium shrimp, peeled, deveined, and halved (1 1/2 cups)
• 12 slices julienne-cut carrots
• 1 1/2 medium avocados, peeled and cut into 12 1/4-inch-thick slices
• 6 green onion tops
• 1 cucumber, peeled, halved lengthwise, seeded, and cut into 12 7-inch julienne-cut strips

1. Cut off top quarter of nori sheet along short end.
2. Place nori, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you.
3. Pat 3/4 cup rice over nori with moist hands, leaving a 1-inch border on one long end of the nori.
4. Arrange 1/4 cup shrimp, 2 carrot strips, 2 slices avocado, 1 green onion top, and 2 cucumber strips along top third of rice-covered nori.
5. Lift edge of nori closest to you; fold over filling.
6. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll.
7. Continue rolling to top edge; press mat to seal sushi roll.
8. Let rest, seam side down, for 5 minutes.
9. Repeat procedure with remaining ingredients.
10. Slice each roll into 8 pieces with a sharp knife.

rice, shrimp, julienne, avocados, green onion, cucumber

Taken from www.food.com/recipe/shrimp-maki-sushi-208938 (may not work)