Ingredients
2 cups sushi rice, cooked and seasoned with rice vinegar, sugar, and salt
4 nori sheets
8 cooked shrimp, deveined and peeled
1 avocado, thinly sliced
1 cucumber, julienned
Lettuce leaves (optional)
2 tablespoons sesame seeds
Soy sauce for serving
Wasabi for serving
Pickled ginger for serving
Instructions
Cook the sushi rice and season it with rice vinegar, sugar, and salt. Let it cool.
Lay one sheet of nori shiny side down on a bamboo mat wrapped in plastic wrap.
Spread an even layer of rice over the nori, wetting your fingers to prevent sticking.
Flip the nori so the rice faces down.
Arrange shrimp, avocado, cucumber, and lettuce in the center of the nori.
Use the bamboo mat to roll the sushi tightly into a log.
Slice the roll into 6–8 even pieces using a sharp knife dipped in water.
Sprinkle sesame seeds on top and serve with soy sauce, wasabi, and pickled ginger.
Notes
For variety, add a drizzle of spicy mayo or eel sauce. Substitute shrimp with imitation crab or smoked salmon if desired. Keep your hands and knife slightly wet to prevent sticking while working with rice.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Course
- Method: Rolling
- Cuisine: Japanese-American