First, start with your sushi rice. Rinse it thoroughly until the water runs clear. This step is crucial for achieving the right texture.

In a small bowl, combine seasoned rice vinegar, sea salt, and sugar. Microwave it for about 30 seconds to dissolve the sugar and salt. Once mixed, fold this seasoning into the cooked sushi rice while it’s still warm. It’s now ready to be shaped.

Slice your avocado and cucumber into strips. This preparation creates beautiful layers in your roll and ensures ease when rolling.

Place a bamboo sushi mat on your work surface. Lay a sheet of nori shiny side down on the mat. With wet hands (this prevents sticking), grab a palmful of sushi rice and spread it evenly over the nori, leaving about one inch of nori at the top edge.

Now, layer the shrimp, avocado slices, cucumber sticks, and chopped chives across the rice. Keep the fillings aligned neatly in the center.

Lift the edge of the sushi mat closest to you and begin rolling it away from you. Keep everything tight but avoid squeezing too hard. Roll until you reach the exposed edge of the nori, using a little water to seal it closed.

Once your roll is complete, use a sharp knife to slice it into bite-sized pieces. Wetting the knife between cuts prevents the rice from sticking. Presentation counts, so ensure those pieces look appealing!

Arrange your rolls on a plate. Garnish with sesame seeds for extra flavor and a sprinkle of chives. Serve with soy sauce, pickled ginger, and wasabi on the side.