1. Prepare the Sushi Rice

To start, rinse the sushi rice thoroughly under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky. After rinsing, cook the rice according to the package instructions. Typically, you’ll need a rice cooker or stovetop method to cook the rice, but make sure to follow the specific directions on your rice package.

Once the rice is cooked, prepare the sushi rice seasoning. In a small bowl, combine the rice vinegar, sugar, and salt. Stir until the sugar and salt are completely dissolved. Gently fold this seasoning into the hot cooked rice. Make sure the rice is evenly coated, then let the rice cool to room temperature. Do not refrigerate the rice as this will alter its texture and make it difficult to work with.

2. Prepare the Shrimp and Vegetables

While the rice is cooling, it’s time to prepare the shrimp, avocado, and cucumber. Start by slicing the avocado into thin strips. Be sure to remove the pit and peel before slicing. Next, slice the cucumber lengthwise into thin strips. You can also use a vegetable peeler to create long, thin ribbons of cucumber for a more delicate texture.

If your shrimp is not already cooked, bring a pot of water to a boil, add the shrimp, and cook for 2-3 minutes until pink and opaque. Once cooked, peel and devein the shrimp if necessary, and slice each shrimp in half lengthwise for a more manageable size in the sushi roll.

3. Set Up Your Sushi Rolling Station

To assemble the sushi rolls, you’ll need a bamboo sushi mat (makisu), which helps roll the sushi evenly. Place a sheet of plastic wrap over the sushi mat to make cleanup easier. Lay one sheet of nori (shiny side down) on top of the sushi mat.

Keep a small bowl of water nearby to dip your fingers in, which will help prevent the rice from sticking to your hands as you work.

4. Assemble the Sushi Rolls

With the nori sheet positioned on the bamboo mat, spread a thin layer of sushi rice over the nori, leaving about 1 inch of space at the top edge. Use your fingers to gently spread the rice in an even layer, making sure the rice covers most of the nori. The rice should be packed but not too thick.

Now, place your shrimp, avocado, and cucumber strips horizontally across the center of the rice. Be sure to leave some room at the edges to help seal the roll. You can adjust the quantity of each ingredient to your liking, but aim for a balanced ratio of shrimp, avocado, and cucumber.

5. Roll the Sushi

Start rolling the sushi from the bottom (the side closest to you), using the sushi mat to help guide the roll. Keep the roll tight but not too tight, and make sure the ingredients stay centered. Once you reach the exposed edge of the nori, wet it lightly with a bit of water and press to seal the roll.

Use a sharp knife to slice the roll into 6-8 pieces. Clean the knife between cuts to ensure clean slices.

6. Serve the Sushi

Arrange the sushi rolls on a plate, and serve with soy sauce, wasabi, and pickled ginger on the side. Enjoy your homemade Shrimp Avocado Cucumber Sushi immediately!