Ingredients
Equipment
Method
- Step 1: Rinse sushi rice under cold water until the water runs clear to remove excess starch.
- Step 2: Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions.
- Step 3: Prepare the seasoning by combining rice vinegar, sugar, and salt in a small saucepan. Heat gently until dissolved, then cool.
- Step 4: Once rice is cooked, transfer to a large bowl and fold in cooled vinegar mixture. Allow to cool to room temperature.
- Step 5: Place a bamboo mat on a clean surface and lay a sheet of nori, shiny side down.
- Step 6: Wet hands to prevent sticking, grab a handful of sushi rice, and spread it evenly over the nori, leaving a 1-inch border at the top.
- Step 7: Arrange avocado slices, cucumber, and shrimp tempura in a line across the center of the rice.
- Step 8: Carefully roll the sushi away from you with the bamboo mat, applying gentle pressure to keep it tight. Seal the edge with water.
- Step 9: Slice the roll into 6-8 pieces with a sharp knife, wiping it with a damp cloth between cuts.
- Step 10: Drizzle eel sauce over the top, sprinkle sesame seeds, and serve with wasabi and pickled ginger.
Notes
Wrap leftover rolls tightly in plastic wrap and keep them in the fridge for up to 24 hours. Enjoy cold or let come to room temperature before serving.