Shrimp Sushi Rolls (Ebi Maki)

Ingredients

• 1 cups sushi rice — uncooked
• 1.25 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 12 cooked large shrimp — peeled and deveined, tails removed
• 4 nori sheets — full sheets
• 0.5 cucumber — cut into long strips
• 1 avocado — sliced into strips
• 1 tablespoon sesame seeds — optional, for garnish

Method

1. Rinse sushi rice until water runs clear. Cook with water in a rice cooker or pot until tender (about 20 minutes). ⏱ 20 min timer
2. Mix rice vinegar, sugar, and salt. Fold into hot rice. Fan to cool to room temperature.
3. Lay a nori sheet on a bamboo mat, shiny side down. Spread a thin layer of seasoned rice over nori, leaving a 1-inch strip at the top.
4. Place 3 shrimp, a few cucumber strips, and avocado slices along the bottom edge of rice. Roll tightly using the mat, sealing the edge with a dab of water.
5. Repeat with remaining sheets. Slice each roll into 6-8 pieces. Garnish with sesame seeds and serve with soy sauce.

Notes