Fresh Avocado & Shrimp Sushi Rolls

Method

1. Rinse the sushi rice under cold running water until the water runs mostly clear. Cook according to the package instructions.

2. In a small bowl, combine the rice vinegar, sugar, and salt. Stir until dissolved, then gently fold the mixture into the cooked rice. Allow the rice to cool to room temperature.

3. Cut the Hass avocados in half, remove the pits, scoop out the flesh, and slice into long, thin strips. Cut the cooked shrimp lengthwise if needed.

4. Place a bamboo sushi mat on a clean work surface and cover it with plastic wrap. Position one nori sheet on top, shiny side down.

5. With slightly damp hands, spread a thin, even layer of sushi rice over the nori, leaving approximately 1 inch uncovered along the far edge.

6. Arrange the avocado strips, cooked shrimp, and cucumber horizontally across the rice, about 1 inch from the near edge.

7. Using the bamboo mat, carefully roll the sushi into a tight cylinder, applying gentle pressure to keep the filling in place. Lightly moisten the uncovered nori edge to seal the roll.

8. Repeat with the remaining ingredients. Use a sharp, slightly damp knife to cut each roll into 6–8 pieces.

9. Sprinkle with sesame seeds and serve with soy sauce, pickled ginger, and wasabi, if desired.