Prepare Sushi Rice according to package.

Once done, place in a large bowl.

In a saucepan, combine Rice Vinegar, sugar, oil, and salt.

Bring to a boil and mix until sugar is dissolved.

Pour mixture over rice and combine all evenly.

Allow rice to cool.

Break up Crab sticks in a medium bowl.

Add mayo and mix well. Refrigerate crab mix.

Thinly slice tuna and salmon fillets for sashimi. Refrigerate immediately.

Prepare tempura mix according to box directions.

Fry shrimp and let drain on paper towels.

Place your sushi roller in a ziploc bag.

Cut Nori sheets in half.

Place the smooth side of the Nori down and add cooled rice to opposite side.

Sprinkle with toasted sesame seeds.

Place spicy tuna in a row by the edge.

Roll the nori using the sushi roller.

Be firm but gentle, don’t squeeze.

Using a sharp knife, slice roll in half and then in three pieces each.

Start another roll with half a nori sheet, spread with rice, sprinkled with sesame seeds.

Add in Crab mix and a cucumber slice.

Place in a couple of Shrimp Tempura, roll and serve.

Prepare another Shrimp Tempura roll and place sashimi and avocado on top.

Wrap with a piece of saran in between the roller and roll.

Serve Sushi with wasabi, ginger, and soy sauce.