Steps
1. Rinse the sushi rice under cold water until the water runs clear.
2. In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender.
3. Once cooked, remove from heat and let it sit covered for an additional 10 minutes.
4. In a small bowl, mix the cooked rice with shrimp paste and salt until well combined.
5. Place a sheet of nori on a bamboo sushi mat or a clean surface.
6. Spread a thin layer of the shrimp paste rice mixture evenly over the nori, leaving a little space at the top edge.
7. Arrange the cucumber and avocado slices in a line along the bottom edge of the rice-covered nori.
8. Using the mat, carefully roll the nori away from you, tucking in the filling as you go, until you reach the top edge.
9. Moisten the top edge of the nori with a little water to seal the roll.
10. Slice the roll into bite-sized pieces and serve with soy sauce for dipping.