Shrimp Maki

Ingredients

• 3 inch avocado peeled ()
• 12 strips julienne-cut carrot 
• 4.5 cups sushi rice cooked
• 1  cucumber peeled halved lengthwise seeded cut into 12 (7-inch) julienne-cut strips
• 6  green onion tops ( 7-inch length)
• 6 sheets nori seaweed (seaweed)
• 0.8 pound shrimp deveined cooked peeled halved

Equipment

• knife
• plastic wrap

Directions

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. Pat 3/4 cup rice over nori with moist hands, leaving a 1-inch border on one long end of the nori.
3. 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.
4. Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll. Continue rolling to top edge; press mat to seal sushi roll.
5. Let rest, seam side down, for 5 minutes. Repeat procedure with remaining ingredients. Slice each roll into 8 pieces with a sharp knife.