Ingredients

· Yield: 2 sushi rolls

· 2/3 cup sushi rice

· 1 nori sheet

· 10 shrimps

· ½ avocado

· ½ cucumber

· Masago

Method

Wrap the bamboo mat with plastic wrap. This will prevent the rice from sticking to the mat and to allow easy clean up between rolls. Take a nori sheet, and break it in half. If it doesn’t break easily, you can toast it for a few seconds. 

Place one half on the mat, with the shiny side facing down. Grab a handful of prepared sushi rice, and spread it gently over the nori – about one cm high. There’s no need to press the rice down onto the nori, only spread it to cover the sheet.

 Cover the entire sheet with rice keeping it fluffy. Sprinkle two tablespoons of Masago on top of the rice; make sure to spread it evenly. Make sure to do this part very gently and not breaking them in the process. 

Flip the nori so that the rice is now facing the bamboo mat. Line up the shrimps along the close end of the nori, and next to it place one-two sticks of cucumber. On top of the shrimp, line up one-two thick slices of avocado, the more the better. Serve.