Beas Tropical Shrimp Maki Rolls

Step 1: Cook the sushi rice according to package directions.

Step 2: Meanwhile mix together the chopped shrimp, cream cheese and crushed pineapple in a small bowl.

Step 3: Mix together the rice vinegar, sugar and salt and mix until sugar and salt are totally dissolved.

Step 4: Gently mix the cooked rice with the vinegar mixture in a large bowl and fan until cooled. (I place a fan in front of the rice to speed up this process.)

Step 5: Place a sheet of plastic wrap on a bamboo sushi rolling mat.

Step 6: Place the nori sheet on top of plastic wrap.

Step 7: Spread 1/3 of the rice evenly over the nori sheet.

Step 8: Sprinkle with sesame seeds.

Step 9: Carefully turn nori sheet over placing the rice on top of the plastic wrap.

Step 10: Place 1/3 of the shrimp mixture across the edge of the nori sheet that is closest to you, along with 40 grams of the crab meat, 1 slice of cucumber, 3 slices avocado and 1 lettuce leaf, staying about an inch away from the rolling edge.

Step 11: Lift the edge of the bamboo rolling mat that is closest to you and roll away from you, using the mat and plastic wrap to help you roll the maki tightly.

Step 12: Repeat this process with the remaining ingredients; you will have enough for 3 maki rolls.

Step 13: Remove the plastic wrap from the rolls and slice with a very sharp knife.

Step 14: Plate the sliced maki rolls and sprinkle with the caviar.

Step 15: Serve with wasabi horseradish for heat if you like and serve with soy sauce for dipping.