Place 1-½ c white rice in a heavy saucepan, and then add cold water and rub rice until water is cloudy. Drain and repeat until water is clear. Drain the rice thoroughly and then add 1 2/3 cups of cold water. Let stand for one hour. Cover tightly and bring to a boil. Immediately reduce heat and simmer for 12-15 minutes or until water is absorbed. Turn rice into a large wooden bowl and then add ¼ cup seasoned rice vinegar and ¼ tsp salt. Turn rice gently with a wooden paddle and fan until it is room temperature.
Using 4 sheets of nori (dried seaweed) spread each one with ½ c of rice.
Arrange ¼ of an avocado, ¼ of a cucumber, a sprinkle of toasted sesame seeds, and three shrimp halves across the center of the roll. Roll tightly and cut into 1" slices.
Shrimp, peeled and veined
Mold a roll of 1 tbsp rice, spread with a small amount of wasabi, and top with the fish (or a combination of them).
TUNA SUSHI (with rice on the outside)
2 tsp. toasted sesame seeds
1/2 Tbs. mayonnaise
1 tsp. chili sauce
1 tsp. soy sauce
1/2 tsp. sesame oil
1/2 cup coarsely chopped raw tuna
1 Tbs. minced green onion
2 sheet Japanese seaweed (nori)
2 1/2 cups sushi rice
4 strips (each 6 inches long) carrot, water blanched
4 thin strips (each 6 inches Iong) cucumber
2 tsp. wasabi paste
3 Tbs. soy sauce
Thinly sliced Japanese pickled ginger (beni-shoga)
In a small bowl, combine mayonnaise, chili sauce, soy sauce, sesame oil, tuna, and green onion.
Place a piece of nori, shiny side down, on a bamboo mat (or other "rollable mat - parchment, waxpaper). Spread nori evenly with half of the rice, sprinkle 1 teaspoon sesame seeds and press them into the rice gently with your fingers. Put a piece of plastic wrap or waxpaper on top of rice and turn nori-rice over so plastic wrap forms a layer between rice and mat.
Spread 1/4 of tuna mixture lengthwise down center of nori and put 1 strip of carrot on one side of tuna mixture and 1 strip of cucumber on the other. Roll sushi into a cylinder, press mat around rolled sushi to seal the edges. Repeat. Place sushi on a cutting board (seam side down) and slice each roll into 6-8 pieces. Serve with wasabi paste, soy sauce, and ginger. Makes 12-16 pieces.