Shrimp and Avocado California-style sushi easy to roll


1 cup of sushi rice (If you want a boost of fiber, switch to brown rice)
1 tablespoon rice vinegar
1 tablespoon mirin
1 tablespoon honey
1/4 teaspoon salt
8 sheets nori, top 1/4 cut off and discarded
2 teaspoons store-bought wasabi
1/2 pound cooked medium shrimp (16 pieces), halved lengthwise
1 avocado, sliced
1/2 cucumber, peeled, seeded, and cut into thin strips




Cook the rice per the package directions. Meanwhile, combine the vinegar, mirin, honey, and salt in a small bowl. When the rice is cooked, stir in the vinegar mixture and let stand, covered, for 10 minutes.
Working one at a time, place a nori sheet on the work surface. Starting at the edge closest to you, spread the bottom half with a slightly rounded 1/3 cup of the rice. Spread 1/4 teaspoon of the wasabi in a straight line across the center of the rice. Top with 4 of the shrimp halves laid end to end, 1/8 of the avocado, and 1/8 of the cucumber. Using a sushi mat, fold the end of the nori nearest you over the filling and roll. Repeat with the remaining ingredients. Cut each roll into 6 pieces to serve.