Wash sushi rice and add to rice cooker. Add water with a 1:1 ratio and cook in line with your rice cooker’s instructions. Usually around 15-20 minutes.

When cooked, transfer rice to large mixing bowl. Stir in sushi vinegar.

Place bamboo mat flat out on counter surface. Place a layer of plastic wrap on top.

Place the nori sheet on the mat and spread half of your cooked sushi rice on the nori sheet. Gently spread it to create an even layer of rice all the way to the edges of the sheet. Add more rice if you see any big gaps.

Turn the nori sheet over so the rice is face-down on the bamboo mat. Carefully arrange the shrimp, cucumber and avocado in a thin line across the center of the nori sheet.

Lift up the mat edge closest to you and carefully roll the mat away from you to wrap the nori and rice, ensuring you don’t roll the mat into the sushi. Remove the mat and plastic wrap.

Cover the top and sides of the sushi with tobiko, gently massaging in so it sticks.

Slice the sushi to serve