Description
This Shrimp Avocado Lime Cream Cheese Roll is a delightful fusion of creamy avocado, zesty lime, and succulent shrimp, all wrapped in a delicate rice layer. Perfect for a quick lunch or dinner, it’s sure to impress your taste buds!
Ingredients
Scale
- 1 cup sushi rice
- 1 1/4 cup water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 sheets of nori (seaweed)
- 8–10 medium shrimp (peeled, deveined, and cooked)
- 1 medium avocado (ripe)
- 1 medium cucumber (julienned)
- 4 ounces cream cheese (softened)
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon lime zest
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon fresh cilantro (chopped) – optional for garnish
- Soy sauce (for dipping)
- Pickled ginger (optional)
- Wasabi (optional)
Instructions
- Start by cooking the sushi rice: Rinse 1 cup of sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 1 1/4 cups water. Bring it to a boil over medium-high heat. Once boiling, reduce to low heat, cover, and let it simmer for 18 minutes.
- Once the rice is cooked, remove it from the heat and let it sit covered for an additional 10 minutes. Fluff with a fork to separate the grains, then transfer it to a bowl. Stir in 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1/2 teaspoon of salt. Allow the mixture to cool to room temperature.
- While the rice is cooling, prepare your lime cream cheese filling. In a mixing bowl, combine 4 ounces of softened cream cheese, 1 tablespoon of freshly squeezed lime juice, 1 teaspoon of lime zest, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of salt. Blend until smooth and creamy.
- Slice your ripe avocado in half, remove the pit, and scoop the flesh out with a spoon. Cut it into long, thin strips. Julienne the cucumber into thin matchsticks.
- Lay out a bamboo sushi mat or a clean, flat surface. Place a sheet of nori shiny side down on the mat. Wet your hands to prevent the rice from sticking. Grab a handful of the cooled sushi rice (about 1/4 of the batch) and spread it evenly over the nori, leaving a 1-inch border at the top edge.
- On the rice-covered nori, lay down 2-3 shrimp, a few strips of avocado, and a couple of cucumber sticks in a line across the center.
- Starting from the bottom edge of the mat, lift it up and over the filling while tucking it in tightly. Continue rolling it away from you, using the mat to help shape the roll. Wet the border of the nori slightly with water to seal the roll.
- Once rolled, let it sit seam-side down for a few moments. Use a sharp knife to slice the roll into 6-8 pieces, wetting the knife with water between cuts to prevent sticking.
- Arrange your rolls on a serving platter. Drizzle a bit of soy sauce over the top and garnish with chopped cilantro if desired. Serve immediately with optional pickled ginger and wasabi on the side.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 100 mg
Keywords: Be mindful of the rice-to-water ratio for perfect sushi rice. Use a serrated knife and wet it to avoid sticking when slicing the rolls. Consider adding sriracha to the cream cheese filling for a spicy kick.