Shrimp Avocado Temaki Pair

Method

1. 1

   Wash 2 cups of sushi rice gently with your fingertips, changing the water until it is only faintly cloudy, then leave it to drain for 15 minutes so the grains hydrate evenly.

2. 2

   Add the rice and 2 1/4 cups of cold water to your rice cooker with a strip of kombu and use the white rice setting. When it clicks off, leave it closed for 10 more minutes.

3. 3

   Stir together the rice vinegar, sugar and salt until clear. Turn the hot rice into a shallow bowl, pour the seasoning evenly over it and cut through the rice with a paddle, fanning as you go so it cools quickly and turns shiny.

4. 4

   For the filling, thread a skewer lengthwise through each shrimp so it stays straight, simmer 2 minutes, cool in ice water, then peel. Halve, pit and peel the avocado, then cut it into thin slices.

5. 5

   Cut nori sheets in half and keep them dry until the last minute; set out the rice, fillings and a bowl of water so everyone can assemble at the table.

6. 6

   Hold a half sheet of nori shiny side down in your left palm. Spread 3 tablespoons of rice over the left third, lay the fillings diagonally across the rice, then fold the bottom left corner up and roll into a cone.

7. 7

   Eat each hand roll immediately while the nori is still crisp.