Ingredients
1½ cups sushi rice, rinsed
1¾ cups water
¼ cup rice vinegar
1 tbsp sugar
1 tsp sea salt
1 lb tempura shrimp, store-bought - baked according to instructions
1 cucumber, thinly sliced into strips
2 large avocados, sliced
4 sheets of nori
2 tbsp tobiko (flying fish eggs), for garnish
unagi sushi sauce (eel sauce)
Preparation
First, rinse the rice with running water to wash away the excess starch. Place rice inside the instant pot or rice cooker and add 1¾ cup of water. Then cook for 10 minutes and quickly release the pressure.
Transfer the rice to a baking sheet and spread it using a spoon or spatula.
Put rice vinegar, sugar, and salt into a small microwave safe dish, blast for a few seconds to dissolve the sugar.
Drizzle vinegar mixture over the rice and stir. Cool it down to room temperature.
Prepare and bake the shrimp according to the directions on the packaging.
Place a plastic wrap over sushi mat. Add 1 nori sheet to the mat and with wet hands spread ½ cup of rice evenly on the nori. Sprinkle ½ tablespoon of tobiko on top if preferred.
Next, flip the nori to the other side and add the tempura shrimp, avocado slices and cucumbers horizontally. Roll the sushi tightly with the sushi mat.
Transfer the sushi roll to a cutting board. Wet a sharp knife with cold water and cut each sushi roll into 8 equal portions. Drizzle some unagi sushi sauce over the top. Serve with a soy sauce and lemon or mayo dip on the side.
