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Gather all the ingredients.
Cut cucumber lengthwise into quarters. Remove the seeds and then cut in half lengthwise.
Cut the avocado in half lengthwise around the seed and twist the two halves until they separate. Hack the knife edge into the pit. Hold the skin of the avocado with the other hand and twist in counter directions. The pit will come out smoothly.
Remove the skin and slice the avocado widthwise.
Gently press the avocado slices with your fingers and then keep pressing gently and evenly with the side of the knife until the length of avocado is about the length of sushi roll (length of nori seaweed). If you don't serve the sushi roll right away, I recommend squeezing lemon over the avocado to prevent discoloration.
Wrap the bamboo mat with plastic wrap and place half of the nori sheet, shiny side down. Dip your hands in tezu (vinegar water) and spread 1/2 cup sushi rice over the nori sheet.
Turn it over and put the shrimp tempura, cucumber strips, and tobiko at the bottom end of the nori sheet. If you like to put unagi, place inside here as well.
From the bottom end, start rolling nori sheet over the filling tightly and firmly with bamboo mat until the bottom end reaches the nori sheet. Lift the bamboo mat and roll over.
Place the bamboo mat over the roll and tightly squeeze the roll.
Using the side of the knife, place the avocado on top of the roll.
Place plastic wrap over the roll and then put the bamboo mat over. Tightly squeeze the roll until the avocado slices wrap around the sushi. Be gentle so you won’t break the avocado slices.
Cut the roll into 8 pieces with the knife. Clean knife with a wet towel after each cut. If the roll got messy while cutting, tightly squeeze the sushi roll again with the bamboo mat. Remove the plastic wrap on top of the sushi and transfer it to a serving plate.
Put tobiko on each piece of sushi and drizzle spicy mayo and sprinkle black sesame seeds on top. If you like, place some unagi sauce on the plate so you can dip the sushi. Enjoy!