Shrimp Tempura Rolls with Avocado and Cucumber

Ingredients

• 2 cups uncooked sushi rice, rinsed and drained
• 2 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 2 tablespoons sesame seeds, toasted
• 2 tablespoons black sesame seeds
• Bamboo sushi mat
• 8 nori sheets
• 12 frozen shrimp tempura
• 1 medium ripe avocado, peeled and julienned
• 1 small cucumber, seeded and julienned
• Optional: Reduced-sodium soy sauce, prepared wasabi and pickled ginger slices