Ingredients:

  • 1 cup (200 g) Japanese Short-Grain Rice, rinsed until water runs clear
  • 1 ¼ cups (300 ml) Water (for cooking)
  • 2 Tbsp (30 ml) Rice Vinegar (unseasoned)
  • 1 Tbsp (15 g) Granulated Sugar
  • ½ tsp (2 g) Fine Sea Salt
  • 6 oz (170 g) Cooked Shrimp (Ebi), medium-sized, deveined, shelled
  • 1 Tbsp (15 ml) Japanese Mayonnaise (Kewpie style)
  • ½ tsp (2.5 ml) Sriracha (Optional, for a spicy kick)
  • ½ medium (100 g) Cucumber, seeds removed and cut into thin 6-inch strips
  • ½ large Ripe Avocado (Approx. 100 g), sliced thinly
  • 2 full sheets Nori Seaweed Sheets
  • 2 Tbsp (30 g) Masago (Capelin Roe), optional, for coating
  • 1 tsp (5 ml) Toasted Sesame Seeds (black or white)
  • Water mixed with a splash of rice vinegar (Tenzui, for dipping hands)

Instructions:

  1. Rinse the Rice: Place the short-grain rice in a sieve and rinse under cold water, gently agitating, until the water runs completely clear. Drain well.
  2. Cook the Rice: Combine the rinsed rice and 1 ¼ cups water in a rice cooker or heavy-bottomed pot. Bring to a boil, then immediately reduce heat to the lowest setting, cover tightly, and simmer for 15 minutes.
  3. Steam: Remove the pot from heat but keep the lid on. Allow the rice to steam, undisturbed, for another 10 minutes. Do not lift the lid during this time.
  4. Prepare the Seasoning: While the rice steams, gently warm the rice vinegar, sugar, and salt in a small pan until the sugar and salt completely dissolve. Set aside.
  5. Season and Cool: Transfer the cooked rice to a wide, shallow surface (like a baking sheet). Pour the seasoning mixture evenly over the rice. Using a wooden spatula, gently cut and fold the rice until the seasoning is incorporated and the rice is glossy. Fan the rice rapidly until it reaches room temperature. This cooling step is critical.
  6. Prepare Filling: Lightly dice the cooked shrimp into ¼-inch (5mm) pieces. In a small bowl, combine the diced shrimp with the Japanese mayonnaise and optional Sriracha. Mix well. Slice the avocado thinly and cut the cucumber into long, thin strips.
  7. Set Up Rolling Mat: Cover your bamboo rolling mat (Makisu) tightly with plastic wrap. Place a full sheet of nori, shiny-side down, on the mat. Spread the masago evenly on a clean plate if using.
  8. Apply Rice and Flip: Dip your fingers in the prepared Tenzui water. Take approximately ¾ cup (150g) of cooled rice and spread it evenly across the nori, covering the entire sheet in a thin, even layer. Sprinkle the rice with sesame seeds and/or gently pat the masago onto the rice surface. Flip the entire sheet (rice-side down) onto the rolling mat.
  9. Add Filling: Just below the horizontal center line of the nori, lay a line of shrimp mixture, followed by a line of avocado, and the cucumber strips. Do not overfill.
  10. Roll: Starting with the edge closest to you, lift the mat and the nori, folding the edge over the filling. Tuck the filling in tightly and use the mat to compress the roll firmly and evenly as you roll forward. Use the mat to gently shape the roll into a uniform cylinder.
  11. Slice and Serve: Place the roll on a cutting board. Dip a very sharp knife in water and wipe it clean before each cut. Slice the roll in half, then slice each half into 3 or 4 equal pieces (6–8 pieces total). Serve immediately with pickled ginger, wasabi, and soy sauce.