Homemade Pescatarian Sushi Rolls

Instructions

1. 1

   Rinse the sushi rice under cold water until the water runs clear.

2. 2

   Combine sushi rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and cook for 20 minutes.

3. 3

   While rice is cooking, mix rice vinegar, sugar, and salt in a small saucepan over low heat until sugar dissolves, then let it cool.

4. 4

   Transfer cooked rice to a large bowl and gently fold in the vinegar mixture, then allow the rice to cool to room temperature.

5. 5

   Julienne the cucumber, carrot, and slice the avocado thinly.

6. 6

   Lay a nori sheet on a bamboo sushi mat, shiny side down, and spread a thin layer of sushi rice evenly over the nori.

7. 7

   Place 4 cooked shrimp, cucumber, avocado, and carrot strips on the rice about 1 inch from the bottom.

8. 8

   Using the sushi mat, carefully roll the nori over the filling, applying gentle pressure to form a tight roll.

9. 9

   Slice each roll into 8 pieces using a sharp knife, wiping the blade with a damp cloth between cuts.

10. 10

    Serve sushi rolls with soy sauce, wasabi, and pickled ginger on the side.