- 1 cup (240 ml) Japanese sushi rice, rinsed
- 1 ½ cups (360 ml) water, plus extra water to roll sushi later
- ¼ cup (60 ml) rice vinegar
- 1 tbsp (15 ml) sugar
- pinch of sugar
- 4 sheets of nori
- 2 avocados, peeled and deseeded
- juice of 1 lemon
- 1 cucumber, seeded and julienned
- 8 whole shrimp (size 16-20), peeled and deveined
- ½ cup (240 ml) tobiko or flying fish roe
- optional garnishes and sauces: soy sauce, wasabi, pickled ginger, sesame seeds or unagi sauce
- Bring water to a boil over high heat in medium sauce pan.
- Add rice, cover and reduce heat to medium-low to simmer slowly.
- Cook for 15-20 minutes and remove from heat.
- Meanwhile, in a small mixing bowl. whisk together sugar, salt and rice vinegar until dissolved.
- Spread the rice over a baking tray, and drizzle the seasoned vinegar over the rice.
- Let rice cool at room temperature for 20-30 minutes with a damp cloth over it. Set aside.
- Meanwhile, bring salted water to a boil over high heat.
- Cut small lines along the belly of the shrimp using a small paring knife. This will keep the shrimp straight once cooked and easier to roll.
- Add shrimp to boiling water, and cook for 5-6 minutes.
- Once the shrimp are pink and slightly firm, remove from boiling water and place in a bowl with clean ice water to cool. Set aside.
- Thinly slice avocado widthwise, and drizzle lemon juice over the top. Set aside.
- For each roll, place ½ cup of cooked rice over the rough side of a whole sheet of nori.
- Spread rice over the entire sheet using your fingers, and pat rice down slightly in order for it to stick to the sheet of seaweed. For this step, dipping your fingers before working with the rice is very helpful, and keeps it from sticking.
- Flip nori and rice over on to a sheet of plastic wrap.
- Place 2 shrimp, 1 tablespoon of tobiko and a portion of the julienned cucumber over the center of the nori, from left to right.
- Place plastic wrap and sushi roll over a sushi mat, and roll to form a tight cylinder.
- Remove plastic wrap, place slices of avocado over the roll and wrap in plastic once again.
- Use the sushi mat to tighten the avocado on the sushi roll.
- Remove plastic wrap, slice into 6 or 8 pieces, and serve with your choice of garnishes and sauces.