Recipe

Garlic Shrimp Maki with Mango and Avocado

Name: Garlic Shrimp Maki with Mango and Avocado
Prep time: 55 min
Cook time: 20 min
Total time: 90 min
Ingredients: 300 g short-grain Japanese sushi rice; 375 ml water; 45 ml unseasoned rice vinegar; 15 g sugar; 4 g fine salt; 300 g raw shrimp, peeled, deveined and tail-off, cleaned weight; 2 garlic cloves, finely chopped; 15 ml olive oil; 10 ml lemon juice; 1 teaspoon chopped parsley; 1 g salt; Black pepper to taste; 4 whole sheets of nori seaweed; 100 g ripe but firm mango flesh; 100 g firm avocado flesh; Water to moisten your hands and the knife

Fusion sushi with garlic shrimp, firm mango and avocado. Nori-wrapped rolls with seasoned sushi rice, explained step by step.

CiberCubaNovember 7, 2026

AI-generated image.CiberCuba

Preparation55 min
Cooking20 min
Total time1 h 30 min
Servings4 rolls; about 32 pieces, serving 4
DifficultyMedium

Garlic shrimp provide the main flavor in these Cuban-Japanese fusion maki. Mango strips add a sweet accent and avocado completes the filling, all inside a layer of sushi rice and nori seaweed.

The recipe starts with raw, cleaned shrimp, which are cooked through completely and drained before rolling. It makes four rolls, to be cut into about 32 pieces.

Method

Prepare the rice

Rinse the rice in several changes of water until the water runs almost clear. Drain well, place in a heavy-bottomed pot with the 375 ml of water and let rest for 20 minutes. If your brand specifies a different water ratio for absorption cooking, follow that instruction.
Cover, bring to a gentle boil and reduce to the lowest heat. Cook for 12-14 minutes without lifting the lid. Turn off the heat and let rest, covered, for 12 minutes.
Dissolve the sugar and salt in the vinegar over gentle heat. Transfer the hot rice to a wide, shallow dish and spread the dressing over it with cutting motions, without mashing. Let it cool until just lukewarm and cover with a clean, slightly damp cloth while you prepare the assembly.

Cook the shrimp and cut the fruit

While the rice soaks and cooks, check that the shrimp have no shell, intestinal vein or tail. Pat them dry. Heat the oil in a skillet, add the garlic and stir for about 20 seconds over medium heat, without burning it.
Add the shrimp in a single layer, with salt and pepper. Cook about 2 minutes on one side and 1-2 on the other, adjusting for size, until completely opaque. The center must reach 63 °C. Remove from the heat, add the lemon and parsley and toss.
AI-generated image.CiberCuba
Transfer the shrimp to a plate, leaving the leftover oil and juices in the skillet. Let them cool. If they are thick, split them lengthwise to distribute them better. Cut the mango and avocado into thin sticks; divide all three ingredients into four portions.

Roll and serve

Place a sheet of nori on the mat, rough side up. With slightly moistened hands, spread a quarter of the rice in a thin, even layer, leaving about 2 cm free along the far edge.
AI-generated image.CiberCuba
Arrange a quarter of the shrimp, mango and avocado in a line near the closest edge. Line up the shrimp, with no tails or hard parts, and avoid overcrowding the filling.
AI-generated image.CiberCuba
Lift the mat and roll forward, holding the filling in place. Press gently to form a cylinder. Lightly moisten the free edge of nori and finish sealing; leave the seam facing down. Repeat with the other three rolls.
Cut each roll into 8 pieces with a sharp knife that you clean and moisten between cuts. Serve immediately to keep the nori's texture, without pouring the skillet juices over the pieces.
AI-generated image.CiberCuba