📖 Instructions

1. First things first, let's cook that sushi rice. Rinse 2 cups of sushi rice until the water runs clear – this removes excess starch. Then, cook according to package directions, or in a rice cooker, until fluffy. Let it cool completely. It's crucial that it's completely cooled or the nori will get soggy.
2. Next, prepare the ingredients. Finely slice 1/2 cup of cooked shrimp and 1/2 an avocado. You'll also want to have ready 1/4 cup of imitation crab meat, delicately shredded. And don't forget about the sesame seeds!
3. Lay out a sheet of nori seaweed, shiny side down, on your bamboo sushi rolling mat. Evenly spread a thin layer of cooled sushi rice over the nori, leaving about an inch of space at the top edge. Gently pat it down--don't press too hard!
4. Arrange your fillings in a line across the center of the rice. First goes the shrimp, followed by the avocado, and then the imitation crab meat. Imagine it's a little culinary parade.
5. Using the rolling mat, carefully lift the edge of the nori closest to you and begin rolling tightly. Moisten the top edge of the nori with a little water to seal the roll. This is where the magic happens...or at least, where things can get messy, so take it slow.
6. Once you have a nice tight roll, gently wet a sharp knife. Slice the sushi roll into 6-8 even pieces. You'll be amazed at how beautiful they look!
7. To serve, arrange your Kiss of the Sea rolls on a plate, sprinkle generously with sesame seeds, and drizzle with a little soy sauce. A small dollop of wasabi adds a beautiful kick. Don't forget the pickled ginger!