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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut sea sticks in half lengthwise. | 2. Cut cucumber lengthwise into narrow strips. | 3. Halve avocado, remove pit and slice into strips. Remove center ribs and shred lettuce. | 4. Mix one cup of water with the rice vinegar in a small bowl and set aside to use as hand vinegar, to rinse your hands and keep the rice from sticking to them. | 5. Place a piece of plastic wrap on a bamboo rolling mat. Place a piece of nori, rough side up on the plastic wrap. | 6. Take a handful of rice and spread it over half of the nori, leaving 1" on the far side of the nori clear. Repeat to cover the other half of the seaweed sheet. | 7. Arrange 5-6 shrimp in a row about 2" from the close edge. | 8. Add a row of sea sticks, then a row of shredded lettuce. | 9. On top of the shrimp, place slices of avocado and shredded carrots so the ingredients are piled like logs of wood. One third of each of the filling ingredients should be used for each roll. | 10. Pick up the mat from the near side and roll it up, pressing gently. Remove from rolling mat. Repeat steps to make two more rolls. | 11. Cut each roll into 8 slices. Serve with soy sauce, wasabi and pickled ginger. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
nori	3	sheets		-	-	-	-
shrimp	15 -20		cooked	-	-	-	-
crab	3			-	-	-	-
carrot	1/3	cup	grated	17.4933	4.0875	0.3968	0.1024
cucumber	1			-	-	-	-
avocado	1			-	-	-	-
romaine lettuce	2	leaves		2.04	0.3948	0.1476	0.036000000000000004
rice	4	cups	cooked seasoned	2715.8	564.25	55.79600000000001	23.68
rice vinegar	1/4	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.