(Serves 6)

Ingredients
-1 cup White Short grain rice/Japanese Rice
-4 tablespoons Rice Vinegar
-2 tablespoons Sugar
-1/2 teaspoon Salt
-2 oz Cream Cheese
-1 Avocado
-2 Eggs
-4oz Frozen Salad Shrimp (Thawed)
-2 tablespoon Olive Oil
-1 tablespoon Soy Sauce

1. Rinse rice several times in running water until water gets clear. Drain in a colander. Cook in a saucepan with a lid or rice cooker according to package directions. Note, just a little bit fewer water than package directions so that rice is cooked a little bit harder. (To make perfect sushi rice, rice should be cooked little bit harder than regular rice)

2. While rice is cooking, in a small bowl, combine rice vinegar, sugar and salt. Mix well.

3. When rice is done, transfer to the medium bowl and add 2 and mix gently. Don’t stir too much. Let it cool.

4. Cut cream cheese into small cubes. Scoop avocado pulp and cut it into small cubes.

5. Make scrambled eggs. In a bowl, beat eggs, put in a hot frying pan. Stir eggs with 4-5 chopsticks quickly and constantly to make fine scrambled eggs.

6. Then add avocado, shrimp, and egg to the sushi rice. Mix gently.

7. In a small bowl, combine olive oil and soy sauce.

8. Put sushi into glasses and serve with olive oil soy sauce.

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