Ingredients:

  • 1 cup (180g) sushi rice, rinsed well
  • 1 cup (240ml) water
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) sugar
  • 1 teaspoon (5g) salt
  • 6 large cooked shrimp, peeled, deveined, and halved lengthwise
  • 1/2 avocado, peeled, pitted, and sliced thinly
  • 1/4 cucumber, peeled, seeded, and cut into thin strips
  • 2 tablespoons tobiko (flying fish roe, optional, for garnish)
  • 2 sheets nori seaweed
  • Water for sealing the rolls

Instructions:

  1. Combine rice and water in a rice cooker or saucepan. Cook until rice is tender and all water is absorbed (follow rice cooker instructions or simmer covered on low heat for 15-20 minutes).
  2. In a small bowl, whisk together rice vinegar, sugar, and salt until sugar is dissolved.
  3. Gently fold the sushi vinegar mixture into the cooked rice. Allow to cool slightly to lukewarm.
  4. Ensure shrimp, avocado, and cucumber are prepared and ready to use.
  5. Place a sheet of nori on the bamboo mat. Spread a thin, even layer of rice over the nori, leaving about 1 inch (2.5 cm) uncovered at the top edge.
  6. Arrange shrimp, avocado, and cucumber along the center of the rice.
  7. Using the bamboo mat, tightly roll the sushi. Moisten the top edge of the nori with water to seal the roll.
  8. Slice the roll into 6-8 pieces using a sharp, wet knife. Garnish with tobiko (if using) and serve immediately.