Shrimp Maki ( Sushi ) - cooking recipe

Ingredients

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

Preparation

Cut off top quarter of nori sheet along short end.
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.
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.
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.
Let rest, seam side down, for 5 minutes.
Repeat procedure with remaining ingredients.
Slice each roll into 8 pieces with a sharp knife.