Makes 4 rolls (32 pieces)
4 nori sheets
3 cups Sushi Rice
8 teaspoons sesame seeds, toasted
1-2 cucumbers, cut into thin, lengthwise slices
8 jumbo shrimp (king prawns), cooked, shelled, veins and tails removed
1-2 avocados, peeled, pitted, and sliced
Lay 1 nori sheet on a rolling mat and put 3/4 cup sushi rice on it. Spread rice
over nori sheet, leaving 3/4 inch of bare nori at far side and making a small
ledge of rice in front of this bare strip.
Sprinkle 2 teaspoons sesame seed across rice.
Lay 2 shrimp along edge close to you, with one-quarter of cucumber strips.
Lay one-quarter of avocado slices beside cucumber.
Roll mat over once, away from you, pressing ingredients in to keep roll firm,
leaving the 3/4" strip of nori rice-free.
Covering roll (but not rice-free strip of nori), hold rolling mat in position
and press all around to make roll firm.
Lift up top of rolling mat and turn roll over a little more so that strip of
nori on far side joins other edge of nori to seal roll. Use your fingers to make
sure roll is properly closed.
Roll entire roll once more, and use finger pressure to shape roll in a circle,
an oval, or a square.