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Before you jump to Avocado Shrimp California Rolls recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

Healthy eating is today a good deal more popular than before and rightfully so. There are many diseases linked with a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and hypertension. Even though we’re constantly being counseled to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. A lot of people typically think that healthy diets demand much work and will significantly alter how they live and eat. It is possible, however, to make a few simple changes that can start to make a positive impact to our day-to-day eating habits.

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Hence, it should be quite obvious that it’s easy to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to avocado shrimp california rolls recipe. You can cook avocado shrimp california rolls using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Avocado Shrimp California Rolls:

1. You need Main ingredients:
2. Use 1 Shiso leaves (as needed)
3. Prepare 1 Boiled shrimp (as needed)
4. Use 1 Avocado (as needed)
5. Provide 1 Japanese leek (as needed)
6. Take 360 ml White rice
7. Prepare 2 tsp Sake
8. Provide 3 cm Kombu
9. Use Sushi vinegar
10. Take 3 tbsp Vinegar
11. Use 2 tbsp Sugar
12. Get 1 1/2 tsp Salt

Instructions to make Avocado Shrimp California Rolls:

1. Rinse the rice well. Put the rinsed rice, sake and kombu seaweed in the bowl of a rice cooker, add the usual amount of water and cook.
2. Put the freshly cooked hot rice in a large bowl. Sprinkle in the combined sushi vinegar ingredients and mix together using a cutting motion. Cover with a moist wrung-out kitchen towel, and leave to cool to body temperature.
3. Cover the makisu with plastic wrap and spread the rice. Place nori seaweed underneath the wrap for eye-measurement.
4. Lay the shiso leaves, avocado, boiled shrimp (sliced lengthwise), and leek on the edge closest to you.
5. Roll up gently and not too tightly.
6. Sprinkle some sesame seeds on the cutting board. Remove the plastic wrap from the rolls made in Step 5 and roll over the board to coat the surface with sesame seeds.
7. Slice and it's done. You could also dress them with drizzles of mayonnaise on top.

Add shrimp, avocado and basil to mayonnaise mixture and fold together. Fill remaining lettuce cups, and garnish each with additional carrots and fresh basil. Lay crab sticks on top of the cucumbers and then add the California Avocado behind the cucumber & crab. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside.

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