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  • 2-1/2 cups warm cooked microwaveable sticky rice
  • 2 tablespoons rice vinegar
  • 2 teaspoons granulated sugar
  • 1/4 large avocado, mashed
  • 6 31-40 count Roche Bros. large cooked shrimp, peeled and deveined, cut lengthwise in half
  • 2 tablespoons shredded cucumber
  • 2 tablespoons shredded red cabbage
  • 2 tablespoons thinly sliced Full Circle Organic carrot
  • 1 teaspoon black sesame seeds
  • 1 sheet sushi nori, cut into 4 squares


  1. In medium bowl, toss warm sticky rice, vinegar and sugar.
  2. Wrap bamboo sushi mat with plastic wrap; spread 1/4 of rice mixture into 5 x 8-inch rectangle over prepared mat. Spread 1/4 mashed avocado lengthwise down center of rice; starting from long end, use mat to tightly roll rice around avocado. Connect ends of sushi roll to form donut shape; repeat with remaining rice and avocado. Makes 4 donuts.
  3. Evenly arrange shrimp, cucumber, cabbage, carrot and sesame seeds on top of donuts; place each donut on 1 nori square.

  • (1 "donut")
  • 215 Calories
  • 3g Fat (0g Saturated)
  • 43mg Cholesterol
  • 78mg Sodium
  • 39g Carbohydrates
  • 1g Fiber
  • 9g Protein