Cook sushi rice as per pack instructions, about 3 mins
Season rice with rice vinegar and sugar. Mix well, leave to cool.
Meanwhile, slice the fish and to about 3mm thickness.
To assemble sushi, place a sheet of nori on the sushi mat, spread a thin layer of rice all over.
Turn the nori sheet over so that the rice faces the bottom. The rice will be outside the roll when you are finished.
Place a row of avocado and shrimps along the middle of the nori sheet. Roll the rice until it forms a long tube.
Now drape the slices of fish all along the top of the rolls, drizzle with eel sauce and randomly sprinkle the green tobiko to decorate.
Serve immediately.
