Ingredients

· cup sushi rice

· 1 nori sheet

· 10 medium sized shrimps

· ½ Avocado

· ½ Cucumber

· Masago

Method

Wrap your bamboo mat with plastic wrap. This is will prevent 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 or use scissors to cut it. Place one half on the mat, with the shiny side facing down. In this example I actually used the entire nori sheet to get a larger roll, although it’s more common to use half. Grab a handful of prepared sushi rice, and spread it gently over the nori – about 1 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, no pressing! Sprinkle 1-2 spoons of Masago on top of the rice; make sure to spread it as evenly as you can. This is not always an easy task since the roe bits tend to stick together. Make sure to do this part very gently and not breaking the roe 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 1-2 thick slices avocado, the more the better!