Rinse the Rice: Place the sushi rice in a fine mesh colander and rinse under cold running water, gently swishing with your hand, until the water runs clear. This removes excess starch.

Cook the Rice: Transfer the rinsed rice to a medium saucepan and add the 2 cups of water. Bring to a boil over high heat, uncovered. Once boiling, reduce the heat to low, cover the pot with a tight fitting lid, and simmer for 15 minutes.

Steam the Rice: Remove the pot from the heat and let it stand, still covered, for 10 minutes. Do not lift the lid.

Season the Rice: While the rice cooks, combine the rice vinegar, sugar, and salt in a small microwave safe bowl. Microwave for 20-30 seconds, then stir until the sugar and salt are completely dissolved.

Fold and Cool: Transfer the cooked rice to a large, shallow bowl. Slowly drizzle the vinegar mixture over the rice while using a spatula or rice paddle to gently fold it in. Be careful not to mash the rice. You can fan the rice as you mix to help it cool quickly. Allow the rice to cool to room temperature before using.

Prepare Your Station: Wrap your bamboo rolling mat tightly in plastic wrap. Have a small bowl of water handy for wetting your fingers. Cook the tempura shrimp according to package directions and keep warm.

Assemble the First Roll: Place one sheet of nori, shiny side down, on the plastic wrapped mat. Wet your fingers. Spread about ½ cup of the cooled sushi rice evenly over the nori, pressing gently to create a thin layer that covers the entire sheet.

Flip the Rice: Place a piece of plastic wrap over the rice. Carefully flip the nori and rice over so the nori is now facing up.

Add Fillings: Arrange 2 pieces of tempura shrimp end to end along the edge of the nori closest to you. Place 2 cucumber strips and 2 avocado slices next to the shrimp.

Roll the Sushi: Lift the edge of the mat closest to you, keeping the fillings in place with your fingers. Roll the mat away from you, tucking the edge of the nori over the fillings. Apply gentle, even pressure to form a tight cylinder. Continue rolling until the end of the nori. Gently squeeze the mat along the roll to seal it.

Add Sesame Seeds: Sprinkle the sesame seeds onto a clean plate or cutting board. Gently roll the finished sushi roll in the seeds, pressing lightly so they adhere to the rice.

Slice and Serve: Using a very sharp, damp knife, slice the roll into 6-8 pieces. Wipe the knife clean between cuts for neat slices. Repeat with the remaining ingredients to make 4 rolls total. Serve immediately with soy sauce, wasabi, and pickled ginger.