Sushi Rice

• Cook sushi rice according to the package instructions. Once cooked, add rice vinegar(mixed with sugar)  and  allow to cool down slightly. 

Shrimp tempura

• Preheat your oven to 450F|235C. Bake the frozen pre-cooked shrimp tempura for 10-15 minutes (depends on the size of the shrimp). Keep aside.

Crunchy topping

• Meanwhile, heat oil in a medium skillet over medium heat.
• Add the panko bread crumbs and cook for 2-3 minutes until golden, stirring constantly. Allow to cool completely.

California Sushi Rolls

• Cover the bamboo mat with plastic wrap to prevent rice from sticking.
• Place the nori on the mat, shiny side down.
• Spread about 3/4 cup of cooked rice over the nori evenly. Keep a bowl filled with water to dip  your hands when you are working with rice.
• Flip it over so the rice is facing down.
• Place 2 pieces of shrimp tempura and 2 slices of avocado on the nori. Roll it up tightly. Remove the plastic wrap. Repeat with the remaining nori sheets.
• Place the panko bread crumbs on sushi mat, covered with plastic. Roll each sushi roll in the toasted breadcrumbs. Remove the plastic and slice sushi using a sharp knife.
• Serve and enjoy!