Begin by rinsing 1 cup of sushi rice under cold water until the water runs clear. Cook the rice according to package instructions with 1 ¼ cups of water.

While the sushi rice is resting, combine 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and ½ teaspoon of salt in a small bowl. Stir until dissolved.

Once the sushi rice has cooled slightly, transfer it to a large bowl and gently fold in the seasoning mixture.

In a saucepan, bring water to a boil with a pinch of salt. Cook 1 pound of shrimp until pink and opaque, then transfer to an ice bath.

Cut nori sheets into boat shapes and fill with a spoonful of sushi rice, pressing lightly.

Arrange the cooked shrimp, sliced avocado, and julienned cucumber on top in an attractive manner.

Place assembled shrimp sushi boats on a serving platter and serve with soy sauce and wasabi.