Avocado Shrimp California Rolls

• 1 Shiso leaves (as needed)
• 1 Boiled shrimp (as needed)
• 1 Avocado (as needed)
• 1 Japanese leek (as needed)
• 360 ml White rice
• 2 tsp Sake
• 3 cm Kombu
• 3 tbsp Vinegar
• 2 tbsp Sugar
• 1 1/2 tsp Salt

1. Rinse the rice well.
2. Put the rinsed rice, sake and kombu seaweed in the bowl of a rice cooker, add the usual amount of water and cook.
3. Put the freshly cooked hot rice in a large bowl.
4. Sprinkle in the combined sushi vinegar ingredients and mix together using a cutting motion.
5. Cover with a moist wrung-out kitchen towel, and leave to cool to body temperature.
6. Cover the makisu with plastic wrap and spread the rice.
7. Place nori seaweed underneath the wrap for eye-measurement.
8. Lay the shiso leaves, avocado, boiled shrimp (sliced lengthwise), and leek on the edge closest to you.
9. Roll up gently and not too tightly.
10. Sprinkle some sesame seeds on the cutting board.
11. Remove the plastic wrap from the rolls made in Step 5 and roll over the board to coat the surface with sesame seeds.
12. Slice and it's done.
13. You could also dress them with drizzles of mayonnaise on top.

shrimp, avocado, japanese, white rice, sake, vinegar, sugar, salt

Taken from cookpad.com/us/recipes/150602-avocado-shrimp-california-rolls (may not work)