Step 1

Wash sushi rice until the water runs clear. Bring water and rice to a boil then reduce to a simmer cover and cook for about 15 minutes.

Step 2

Season shrimp with onion powder, soy sauce, white pepper. Sear in a skillet until cooked then remove from the pan. Chop shrimp into bite sized pieces.

Step 3

Add the shrimp to a bowl, add kewpie mayo, Sriracha, soy sauce, green onions, and panko. Mix until well combined.

Step 4

Season rice with rice vinegar, sugar and salt. Mix well. And allow rice to cool to room temp.

Step 5

Chop and prepare cucumber and avocado.

Step 6

To a flat surface lay down sushi mat or place mat. Then place a layer of plastic wrap. With wet hands, spread out 1/3 cup of sushi rice on a sheet of nori (use more if needed). Sprinkle with sesame seeds, if desired.

Step 7

Flip nori over on a sheet of plastic wrap so the side with rice is facing the plastic wrap. Add a cucumber, 2 spoonfuls of spicy shrimp mix and 2 avocado slices 1/4 from the top of the nori, then roll and tuck tightly making everything sealed.If using a sushi making kit, use according to the instructions.

Step 8

Keep rolling and tucking until it’s sealed. Using a wet knife, slice the sushi into even sized pieces. Drizzle with eel sauce, Spicy mayo and Sriracha. Top with more green onions, if desired and Enjoy!