Step 1

Rinse the rice under water to wash away the excess starch. Place rice and water inside instant pot or rice cooker, and select rice sitting (instant pot) for cook for 10 minutes. Quick release the pressure.

Step 2

Place rice on a baking sheet or a large skillet, using a spoon break the rice.

Step 3

Place rice vinegar, sugar and salt into a small microwave safe dish, microwave for few seconds to dissolve sugar.

Step 4

Pour vinegar mixture over the rice and mix it well. Let it cool in room temperature.

Step 5

Bake the shrimp according to the directions on the package. Place plastic wrap over sushi mat. Add 1 nori sheet and 1/2 cup of rice and evenly spread it using wet hands (have a bowl of water next to you and wet your hands often for easier rice spreading). Sprinkle 1/2 tablespoon of tobiko.

Step 6

Flip the nori on the other side and add shrimp, cucumber and avocado slices. Tightly roll the sushi roll using a sushi mat.

Step 7

After, wet a sharp knife with cold water and cut each sushi roll into 8 equal pieces. Drizzle Unagi Sushi Sauce ( eel sauce) over the top and enjoy with soy sauce and spicy mayo.