Sushi Roll with Shrimp, Avocado and Black & White Sesame Seeds

Cook rice according to package directions. Transfer rice to a bowl and add rice vinegar, making sure vinegar covers the rice. Set aside.

Cook shrimp in boiling water. When shrimp turns pink, it is done, about 2 minutes. Drain and rinse with cold water. Slice shrimp in half. Set aside.

Peel and slice avocados into thin pieces.

On a plate, spread the black and white sesame seeds and mix together.

On a cutting board (or other flat surface), place 1 sheet of seaweed. Add rice and spread until rice is evenly and thinly spread all over seaweed. Carefully flip the seaweed, so that the rice side is now face down.

On the seaweed side, close to the edge, add shrimp, avocado, sprouts, and dab a little wasabi along the sprouts. Carefully roll seaweed with hand. Lift the roll carefully with your hand and roll it onto the plate with the black and white sesame seeds, so rice is covered with sesame seeds. With a very sharp knife, carefully slice into 3/4 inch pieces.

Makes about 8-10 rolls. Serve with soy sauce and wasabi.