Place uncooked rice and 2 cups of water in rice cooker to cook. Sushi rice is a short grain, very sticky rice. (Or follow package instructions to cook on the stove.)

While rice is cooking, place the butter and garlic in small saucepan over medium heat. Add the shrimp when the garlic starts to smell.

Cook the shrimp until they are pink. Remove from heat and cut all of the shrimp into small pieces.

When the rice is done cooking, add the rice vinegar to it and stir to combine.

Place a seaweed sheet on you working area, spread 1/5 the rice on the sheet, add shrimp, avocado, and cucumber in a row along the bottom third of seaweed.

Roll everything up and cut into bit size pieces. Repeat with remaining ingredients.

Serve with soy sauce and wasabi.