Avocado and Shrimp Sushi

Ingredients

• 1  avocado peeled mashed
• 12  chives 
• 12 strips cucumber peeled seeded (7-inch-long)
• 1.5 tablespoons cilantro leaves fresh finely chopped
• 6 sheets kombu (seaweed)
• 0.3 cup seasoned rice vinegar 
• 2 cups short grain rice white uncooked
• 8 ounces shrimp cooked peeled halved
• 1 tablespoon horseradish (Japanese horseradish)

Equipment

• bowl
• plastic wrap

Directions

1. Prepare rice according to package directions. Stir in vinegar; cover and cool to room temperature.
2. Combine wasabi and avocado in a small bowl, and set aside.
3. Combine cilantro and shrimp in another small bowl; toss well.
4. Cut off top quarter of nori sheets along short end.
5. Place 1 nori sheet, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you. Pat 3/4 cup rice mixture evenly over nori with moist hands, leaving a 1-inch border on one long end of nori.
6. Spread 1 tablespoon avocado mixture over rice.
7. Arrange 8 shrimp pieces, 2 chives, and 2 cucumber strips along bottom third of rice-covered nori.
8. Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll. Continue rolling to top edge; press mat to seal sushi roll.
9. Let rest, seam side down, for 5 minutes. Slice crosswise into 8 pieces. Repeat procedure with remaining nori, rice mixture, avocado mixture, shrimp mixture, chives, and cucumber.