Wash the short-grained sushi rice until the water runs clear.

Place washed rice into a rice cooker and cover with enough water.

Cook the rice accordingly.

In a small saucepan, combine the rice vinegar and sugar and bring to a simmer.

Gradually pour the rice seasoning mixture over top of the rice and use a rice paddle to "cut" it through the rice, until thoroughly combined.

Use plastic wrap to wrap the bamboo sushi mat.

On a clean work surface, place the bamboo sushi mat along with a piece of nori seaweed shiny side down.

Take a portion of rice and flatten it onto the surface of the seaweed, leaving space on the top and bottom edges.

Sprinkle sesame seeds evenly on the rice.

Flip the seaweed sheet so the rice faces downward.

Add slices of cucumber and avocado, and two shrimp tempura with the tails facing the outer edges.

Tightly roll up the seaweed, using the bamboo mat to shape it into a round log.

Use a sharp serrated knife to cut the sushi roll (into pieces about ¾" - 1" in size), dipping the knife in water in between cuts. (Trim off the edges for cleaner sushi rolls).

Assemble onto a plate and serve with wasabi, ginger and soy sauce, if desired.