Ingredients
1 cup sushi rice, short grain rice
1 cup water
1½ tbsp sushi vinegar, or mix 1 tbsp rice vinegar, ½ tbsp sugar, and ½ tsp salt
6 tbsp tobiko, (flying fish roe)
6 oz shrimp
½ cucumber, cut into ½-inch strips
2 nori seaweed sheets
2 avocado, ripe but still firm
1 bowl ice bath
soy sauce
wasabi paste
Preparation
Wash the rice to get rid of excess starch. Add the clean rice to a rice cooker and pour water in. Cook for 20 minutes or until rice is tender. Transfer to a large bowl and cool down for 10 minutes.
While rice is still warm to the touch, drizzle in the sushi vinegar or the rice vinegar mixture. Mix well until vinegar is entirely incorporated.
Boil a pot of water and season with a pinch of salt. Add shrimp and cover the pot. Remove from heat after 3 minutes.
Transfer the shrimps into an ice bath and let cool for 1 to 2 minutes. Peel and remove the tails of the shrimp.
Take out a sushi mat and lay it on a flat surface, and put a plastic wrap on top.
Fold the nori sheets in half and split them using a pair of scissors. Place half a sheet of nori on the sushi mat.
With wet hands take about ¾ cup of cooked rice and gently spread the rice in a thin even layer over nori. Make sure rice covers every part of nori.
Flip the sheet and place shrimp, avocado, and cucumber horizontally on top of the nori. Make sure not to add too much filling or it won’t seal.
Using the thumbs, lift the bamboo mat over the filling. Roll the bamboo mat while applying light pressure to tighten the sushi up. Continue rolling until the ends meet.
Remove the bamboo mat, and sprinkle tobiko on the roll as a topping.
Transfer the sushi to a cutting board and slice the roll into 8 bite-size pieces. Serve alongside soy sauce and wasabi.
