4 sheets nori seaweed
300 g sushi rice
100 ml rice vinegar
2 tablespoons sugar
1 level teaspoon salt
200 g shrimp tempura (the recipe can be found HERE)
50 g red caviar
Put the rice in a colander and wash it under running water until the water starts to come out clear. Then pour the rice into a pot together with the water and when it starts to boil, cook for 15 minutes over low heat under a lid without stirring until the rice absorbs all the water. Then remove the pot from the heat and let it cool for at least 20 minutes.
In the meantime, bring the rice vinegar, sugar and salt to the boil and when it starts to boil, cook
for 2-2 1/2 minutes over medium heat. Then pour it over the rice and mix well.
Prepare the shrimp tempura and cut the cucumber and avocado into long strips.
Spread a sheet of nori seaweed on a bamboo mat (alternatively, use a towel).
Wet your hands (essential, otherwise the rice will stick everywhere) and spread the rice over the entire surface of the nori with a thickness of about 7-8 mm. Sprinkle the rice with red caviar.
Place clear foil or another bamboo mat on top and turn the nori sheet over so that the rice goes down and the nori up.
Place 2-3 tempura shrimps, avocado strips and cucumbers on top of the nori seaweed sheet on the long side. Wet the other side of the nori with water.
Roll tightly using the bamboo mat, forming a compact roll using the transparent sheet. Do the same with the other nori seaweed sheets. Leave the rolls wrapped in transparent foil.
On a cutting board, cut the roll (without removing the transparent sheet) into pieces. The pieces should be about 1.5 – 2 cm long.
Only after cutting the pieces can you remove the transparent sheet. Serve them very cold.