Ingredients
- 2 cups sushi rice
- 2 cups water
- 1 1/2 tablespoons rice vinegar
- 1 1/2 tablespoons sugar
- 1 1/4 teaspoons salt
- 4 sheets nori
- 8 tempura shrimp
- 1 cucumber cut into strips
- 1 avocado sliced
- 3 tablespoons sesame seeds
Instructions
- Rinse sushi rice until water runs clear. In a saucepan, combine rice and water. Bring to boil, then lower heat, cover, and cook for 15 minutes. Remove from heat and let stand covered for 10 minutes.
- Combine rice vinegar, sugar, and salt in a small bowl. Microwave for 30 seconds. Fold the mixture into the cooked rice gently. Allow rice to cool to room temperature.
- To make each roll, lay a sheet of nori on a bamboo sushi mat. Spread about 1/2 cup of sushi rice evenly over the nori.
- Place two tempura shrimp, some cucumber strips, and avocado slices along the edge of the nori.
- Roll the nori tightly using the bamboo mat. Slice the roll into 8 pieces using a sharp, wet knife. Sprinkle the cut roll with sesame seeds.